Opening in 1885, The Oaks Hotel has come to be regarded as one of Sydney’s most iconic hotels. Situated in Neutral Bay, NSW, just 10 minutes north of the Harbour Bridge, the Oaks has been a favourite meeting place for locals and tourists for many years. The Oaks first found the need to upgrade their […]
Back in 2011, Comcater was engaged by Damian Heads to help fit out his newest Pony location in Sydney’s Neutral Bay. At the time, Damian Heads was the Executive Chef of Pony whilst also maintaining regular appearances on Channel 10’s Ready, Steady, Cook. Happy with the work Comcater had done previously on the other two […]
To celebrate Cutler & Co’s fifth birthday, Executive Chef Andrew McConnell and his team saw the opportunity to renovate, creating an open kitchen at the front of the venue, as Andrew explains. “I wanted to change the ambience but not the aesthetic of the restaurant. Now when guests arrive, they are walking into a kitchen […]
The Shoreline Restaurant at Sea World Resort offers a buffet breakfast and nightly themed buffet dinners which serve up to 500 people on weekends. The challenge for Executive Chef, Klaus Keller and his team is to consistently produce fresh and tasty buffet dishes in a relatively short service window, with the restaurant at its busiest […]
After closing for renovations, The Gallery had the challenge of bringing their tapas style menu to an increased number of diners, all in the same small kitchen space. “Preparing tapas involves a lot of preparation! With the expansion and increase in numbers, we didn’t have the space, equipment or man power to deliver this type […]
Having already worked with Comcater on such other venues as Cutler & Co, Cumulus Inc & Luxembourg, 2014 Chef of the Year Andrew McConnell had a clear idea in mind for his ideal kitchen at Supernormal. Simply put, he wanted the “Rolls Royce of kitchens”.