Well, we are full swing into 2012 with lots on and the holidays all but forgotten. We trust you enjoyed your Valentine’s Day, dining out at one of the plethora of incredible venues our great nation has to offer. Here at ImPOS we are excited to welcome just a few of our recent clients to the fold, some new and some not so new venues including the infamous Two Hat restaurant Claude’s on Oxford Street, an indelible part of Sydney’s dining landscape, The Baxter Inn, the little laneway American style Sydney bar copping loads of attention as well as the Sydney Theatre Company for a bit of culture and contrast. Melbourne’s Café De Clieu in Gertrude Street has been receiving some rave reviews as well as Fortitude Valley’s new darling bar & eating hall, Lady Lamington in Brisbane.
We are also pleased to report after the seamless installation of ImPOS at Lamonts Winery in Margaret River in August last year, ImPOS was the obvious and natural choice for the other Lamonts venues in WA. So, we also send a hearty welcome to Lamonts Smiths Beach and Lamonts Swan Valley Wineries in Perth.
2012 is already proving to be a big year in the hospitality biz not least of which Neil Perry confirmed for Crown’s Italian restaurant Glass Box to open in August, adding to his Rockpool-Spice Temple-The Waiting Room retinue. The 200-seat space (80 of them outdoors) will be home to a food Perry describes as "sophisticated but with that wonderful peasant quality".
Too many new players to mention, both in the restaurant and bar scene including the long awaited opening of George Calombaris’ Mama Baba in South Yarra, an authentic but modern twist of course on Mama style Greek & Italian cooking. One of the biggest trends we see for this year is food trucks, the trend that has taken LA by storm has now hit our shores with a vengeance with trucks already in operation and heaps more proposed for this year. We’re not talking the usual deep fried donuts and Dagwood dogs you used to expect from yesteryear, this is restaurant quality fresh food set to broaden the food culture now people are getting more savvy to good food.
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