Why Would You Be Interested?

Four days a week. Up to $100,000 plus super. Forty seats. And a bar programme you curate from scratch your name, your list. No two hundred covers to survive, no ticket rail to outrun, no cocktail list handed to you by someone who left three years ago.

You'll design the opening menu, have real input into the back bar and the equipment, choose the suppliers, chase the allocations and decide what this place tastes like. Alongside a culinary team who want you in the room when the seasons change, not told about it afterwards. And you'll do all of it with three days a week that are genuinely yours which, if you've spent a decade in this industry, you'll know is the part that's almost impossible to find.

About the Venue

Set within one of New South Wales' most picturesque pockets, this intimate luxury retreat has been thoughtfully designed to feel completely removed from the pace of everyday life. Surrounded by nature and inspired by the character of its surroundings, it's a place where guests can slow down, reconnect and immerse themselves in exceptional food, wine and genuine hospitality. Every part of the experience has been created with purpose, from the beautifully appointed private villas through to the intimate dining spaces, creating a destination guests return to for the experience, not simply the occasion.
At the heart of the destination sits an intimate restaurant with genuine two hat ambitions.

Led by a team whose experience spans some of Australia's finest dining rooms, the restaurant has been built around a simple philosophy. Respect extraordinary produce. Champion genuine hospitality. Create experiences worth travelling for.
The beverage programme has been given that very same level of care. With a cellar already approaching $300,000 and significant investment continuing as the collection evolves, this is a destination being built properly from the ground up and the bar sits right alongside it.

The Opportunity

Is a venue defined by Quality, creativity and skill  not dictated by volume. A nice change.

You'll work alongside a culinary team who genuinely want you in their orbit. That means access to the kitchen's produce, their preserving and fermentation work, the same growers and the same seasonal thinking. When the kitchen changes with the seasons, so does the bar. Not as an afterthought, but at the same table, in the same conversation.

The vision is a drinks offering built on provenance rather than trend. Australian distillers doing remarkable things in small batches. Native botanicals used with intent rather than as decoration. A back bar with genuine depth in rare and aged spirits. And a non alcoholic programme developed with the same rigour as everything else, because a guest who isn't drinking should still have the best thing on the table in front of them.

You'll have real influence over supplier relationships, the freedom to chase allocations and single casks, and the licence to put things on a menu that guests won't find anywhere else in the country.

Who We're Looking For

You're probably already leading a bar in a hatted restaurant, an acclaimed cocktail venue or a luxury property where the standard is simply assumed.
You understand that great bartending has very little to do with theatre. It's about styled understatement, balance and — mostly — reading the guest.
Knowing when someone wants to be guided somewhere new, and when they want their drink made properly and their evening left alone.
You care where things come from. You've got opinions about dilution and temperature and ice, and you can explain them without making anyone feel small.

We're looking for experience. Someone who has built a menu before, watched which drinks actually sold, and learned from the ones that didn't.
Whether your background is classical, modern, hotel or restaurant, what matters most is craft, curiosity and the desire to keep getting better.
Most importantly, you're excited by the idea of building something from day one rather than maintaining something built by someone else.

What You'll Be Doing

• Lead the creation and ongoing evolution of the entire beverage programme from opening day
• Design the opening cocktail menu, and have genuine input into the back bar build, equipment and glassware
• Develop premium non alcoholic offerings that stand entirely on their own merit
• Work hand in hand with the culinary leadership team so the bar and the kitchen move as one
• Build meaningful relationships with distillers, producers and suppliers who share the venue's philosophy
• Secure rare spirits, aged stock and exclusive allocations that give the bar its own identity
• Recruit, mentor and inspire the bar team, building confidence, knowledge and exceptional service standards
• Manage costings, stock, ordering and controls with the same care you bring to the drinks themselves
• Deliver warm, intuitive and polished service that creates unforgettable guest experiences