By Vanessa Cavasinni, editor Australian Hotelier
The Coogee Bay Hotel has undergone a transformation of its F&B offering, introducing two new food vendors to the grounds, as well as an overhaul of the in-house menu.
In a continually competitive market, C.inc – Coogee Bay Hotel’s operators – have updated the pub’s food options, to allow patrons more variety when dining in the venue.
Bringing together the popularity of food trucks and various food trends, SITE Hospitality, who consulted on the overhaul, installed two new food stalls on the premises.
“I want people to experience something they didn’t expect to experience,” says Paul Schulte of SITE.
The food stalls represent one casual dining favourite, and one emerging food trend. The Garden Kebab Shop will serve up a variety of kebabs, while the West Coast Trawler – a reutilised campervan – presides over another part of the venue, serving Californian-inspired tacos and poke bowls.
The core menu of the hotel has also been updated, with head chef Andrew Prasad focusing on fresh, locally sourced ingredients. As the hotel is situated next to the beach, seafood is well-represented on the menu, with dishes like grilled yellowfin tuna and heirloom tomatoes clear stand-outs.
At The Beach Bar, head bartender Lindsey Potts has created a fresh drinks list to complement both the food and the beachside vibe, including The Perfect G&T, comprising lemongrass infused Tanqueray gin, kaffir lime, grapefruit and East Imperial Burma tonic.
Chris Cheung, managing director of C.inc, explains that all of these new elements have made the hotel even more appealing to patrons.
“Through the collaboration of exciting and innovative people, The Coogee Bay Hotel is the perfect place of leisure, for anybody seeking it.”