A few months ago, I was approached by the marketing DIRECTOR of Doma Group - one of Australia's largest private developers, with a current project pipeline valued at over $1 billion.

One of their newest offerings is Little National Hotel, a 12-storey hotel above the Clarence Street entry to Wynyard Station, perfectly centred between Barangaroo, Bridge Street, and Martin Place. The hotel provides 230 luxurious rooms, a guest gym, a sprawling library, and an exclusive rooftop lounge and bar.

I wAs commissioned to come on board and redesign the current bar menu, devising and developing 12 new bar food options and styling and photographing each dish on location. I completed all this with a broken leg (!); however, it was worth it as the results were super for the hotel, and my food solutions have helped increase bar food sales considerably.

My roles INCLUDED:

• Concept and development of a selection of new menu items, which can each be constructed/prepped and served within under 5 minutes.

• Food offerings requiring minimal cooking and can be prepared by bar staff.

• Sourcing and costing ingredients.

• Costings and profit margins for each dish for the hotel.

• Liaising with food suppliers and serve ware companies

• Suggesting and sourcing new props/crockery for the bar.

• Working and project managing ceramic supplier orders.

• Cooking food on shoot days, styling and photographing each dish.
  

Check out Little National Hotel and Doma Group.