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.”

Jason

Host

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

Host

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.”

Diego

Bartender

Origin: Mexico City

Priors: Hamilton Island

Arrived: February 2017

What he’s drinking: Single malt whisky, preferably from the highlands speyside region

What he’s mixing: “Australian gin is booming right now. We have some amazing options – Four Pines, Distillery Botanica, Manly Gin”.

Next big thing: “Mezcal, hands-down!”.

Favourite thing on the menu: “Distillery Botanica gin. It has a very unique flavour, and even better, is local!”.

Expert tip: “Whatever you order make sure you relax, savour it, enjoy it”.

Matheus

Bartender

Origin: Brazil

Priors: Zephyr Bar (Hyatt Regency)

What he’s drinking: “Ritton House Old Fashioned. MUST be made with dark syrup – there is so much more flavour!”

Favourite thing on the menu: “Without a doubt the spicy buffalo chicken wings. I also love the Bananas cocktail; it’s a really well thought-out. Simple ingredients but rich and unique”.

Next big thing: “Mezcal will begin to show up more on menus and cocktail lists around the country”.