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.”

Cedric Mendoza

Head Bartender

Origin: Philippines, Manilla

Priors: Manhattan Bar, Singapore (#1 Bar in Asia, #3 Bar in the world – Best Bars in the World)

Arrived: May 2019.

What he’s drinking:

“If it’s stirred and brown, I can’t say no.  Hand me an Old Fashioned, Manhattan’s (no pun intended) or a Negroni and I’ll be a happy man.”

What he’s mixing:

“It all depends on the mood and occasion for the customer, however my two current favourites are Sazerac and Green point.  Not sure what Green Point is? You’ll have to stop by, say hello and let me stir you one up.”

Next big thing:

“Connecting with our customers through driving efficiency in bars.  In terms of making a cocktail, there is an interest in the market in finding ways to cut down the time of making a cocktail which leaves more time for our team to talk and get to know our customers, leading to increased personalised drinks.”

Adam

Grain Bar Supervisor

Origin: Hong Kong

Priors: The Langham Melbourne, Sheraton Grand Mirage, Port Douglas, The Hilton, Cairns

Arrived: January 2019

What he’s drinking:

“It all depends on time of the day, the occasion and of course where I am in the world! On a hot summers day, you can find me fancying a gimlet or a daiquiri, and on cosy winter nights I can’t go past a rum old-fashioned or a nice glass of Cabernet Sauvignon.”

What he’s mixing:

“To no surprise, the ‘Cheeky Tiki.’ I created this drink so of course it’s my favourite. Unexpected ingredients go into making this drink fun and quirky, including dark rum, yoghurt and pineapple vinegar. I know it sounds bizarre but it’s absolutely delicious – stop by and I’ll make you one!”

Next big thing:

“People are becoming ever so conscious of their health and with this, we’re seeing a rise in healthier cocktails. Using less sugar, incorporating vegetables and fresh juices will start showing through in bars. We’re lucky in Australia to be surrounded by wonderful produce that allows us to experiment using unique ingredients to create sweet cocktails without artificial sugar.”