By Vanessa Cavasinni, editor Australian Hotelier
Crossroads Hotel, in Sydney’s south-west, has undergone a complete overhaul of its bar and bistro offering, and is already reaping the rewards of the transformation.
The hotel, a client-managed asset of Marlow Hotel Group, has updated the bistro and bar areas with a more modern look featuring recycled European timber furniture, booth seating, Malawi chairs and feature light fittings throughout.
“The new Crossroads Hotel is the ultimate venue for families, quality food, functions, weekly events, all the latest sports viewing and TAB facilities, and more – it really has something for everyone! The local community have embraced the new areas and are enjoying the fresh new look, great new menu and range of modern, family friendly areas,” stated Paul Camkin, director of Marlow Hotel Management Group.
“We have had fantastic numbers through since the new bistro and bar launched as well as a significant increase in function bookings. We are really confident this fantastic offering will continue to be enjoyed by the south west and wider Sydney community.”
The footprint of the Crossroads Hotel has remained the same for the last two decades, with only small renovations taking place throughout that time. This larger renovation not only transformed the F&B offering, but also added five function spaces to the hotel that can cater parties between 20-300 people. Several function bookings have already been taken, including Christmas parties.
Jason Marlow, owner of the Marlow Hotel Group, said that the renovation was necessary to capitalise on population boom in the south-west region.
“Given its just 35km from the city, the Casula area has become the gateway to the new south west, and has had massive growth over the past few years with lots of families, singles and couples residing in the local area. We really wanted to offer the local community a modern and fresh bistro that delivered high quality yet affordable meals.”
Head Chef David Beus has created a new menu that allows for flexible dining options, with an Ocean Harvest sharing platter and ploughman’s board. Pub classics are not overlooked, with the likes of a panko-crumbed schnitzel, pie of the day and a 1.2kg Pinnacle dry-aged Tomahawk steak on the menu.
A large number of new staff have also been employed from the local community, including new general manager Glen Pocklington. Hiring of kitchen and front-of-house staff continues.
