Roderick

Grain Bar Manager

Origin: Amsterdam, The Netherlands

Priors: Living Room and Bar at Park Hyatt Sydney, Andaz Amsterdam, Sofitel Legend, The Grand Amsterdam, Café Hesp

Arrived: February 2017

What he’s drinking:

“It all depends on the occasion – although I could never go past a nice glass of chilled red.”

What he’s mixing:

“A rum old fashioned is my go-to. But then, it all depends on the customer – the drink should match the situation. It’s not always what you drink, but how you enjoy it.”

Next big thing:

“There’s a boom in local products, especially Australian spirits. There are some fantastic new Tasmanian whisky options, and we’re seeing incredible Australian white rye gins.”

Andrew

Bartender

Origin: Lifelong Sydney resident

Priors: Living Room and Bar, Park Hyatt

Arrived: March 2017

Awards: Winner of the 2016 Time Out Hotel Bar Cocktail Competition

What he’s drinking:

“I love an Islay whisky. My favourite from our collection is the Laphroaig 10yo – it’s simply delicious”

What he’s mixing:

“I trust my instincts to match a drink to the palette of my customer. I like to take creative twists on the classics. My latest creation? An old fashioned made with Australian tawny port, aged rum and banana cordial.”

Next big thing:

“Australian products are a budding industry, especially spirits. Australian gins paired with native ingredients are a delicious and refreshing way drink”

Declan

Bartender

Origin: Katoomba, NSW

Priors: GG Espresso at Sydney Opera House

Arrived: August 2015

What he’s drinking:

“Belgian-style beers are my thing right now. We have one in Grain called Ruby Tuesday which is a great introduction to Belgian Beers.”

What he’s mixing:

“The Swipe Right cocktail is awesome. It’s really fruity and so fun to make.”

Next big thing:

“I think food and drink pairings are going to be on trend soon. Now that whisky is back in a big way, pairing food with particular cocktails or liquors will be extremely popular.”

Jason

Bar Server

Origin: South Wollongong, NSW

Priors: Jason was a professional chef for more than 20 years before joining the Grain team!

Arrived: Part of the team from the beginning!

What he’s drinking:

“There’s nothing like a glass of Shiraz after a day’s work.”

Favourite item on the menu to recommend:

“I recommend the Grain Burger whenever someone comes in for a bite to eat. It’s a hearty burger with great taste and great value.”

Next big thing:

“One-on-one personalised service and great spirits knowledge is definitely going to be a big thing, if not already. Our guests love to chat with our bartenders and learn about the particular spirits they’re ordering. There are so many stories to be told when it comes to spirit history, it’s like a mini masterclass with every drink.”

Patih

Bar Server

Origin: Palembang, Indonesia

Priors: Amora Hotel Jamison Sydney, various Sydney bars and restaurants

Arrived: Part of the team from the beginning!

What he’s drinking:

“I’m a wine drinker. Chardonnay is my favourite for its woody flavours and subtle sweetness.”

Favourite thing on the menu to recommend:

“Being a huge fan of seafood myself, I always recommend the salt and pepper squid or the barbeque prawns. They are both great bar snacks that can be shared in big groups while enjoying a few drinks.

For drinks, the Swipe Right cocktail is great for those who like something fruity and sweet, otherwise a Walnut Derby or Old Fashioned always hits the spot.”

Next big thing:

“I’ve noticed more bars are focusing on the whisky trend these days. People are becoming more and more interested in being educated about the types of spirit or liqueur available.”