AKIN Hospitality

A concept direction and beverage list for an exciting nightlife and creative precinct nestled within a glorious historic building in the heart of Sydney. Our drinks list pays homage to nostalgic drinks with a contemporary twist. Expect well-loved classics like sodas, martinis, old fashioned’s and highballs. Launching soon... #americana #goldenage #chateaumarmont #cinema #hollywood #newyork #cocktails #cocktailmenu #akinhospitality

Over the past few weeks, we have been interviewing branding agencies for a number of projects getting close to launch. At AKIN we manage the relationship between our client and chosen agency partner to garner the best result for the project. Choosing the right brand agency partner is crucial. Here’s why in our experience: Expertise: Pick a team that knows the hospitality industry inside out. They understand the consumer touch points in the venue and can advise on the ‘necessary’ or ‘nice to haves’ based on the budget. Innovation: Look for an agency that pushes boundaries and are leading the conversation with their work. You want to be ‘wowed’ and inspired by what they bring to the table. Creds: Review their past work, consider results and success of their past projects. Budget: An agency that understands and can work within your financial constraints without compromising quality is always a great long-term agency partner in our eyes.   The right fit: Are you getting a green or red flag vibe, it’s so important to have a team on board that fits your business and there’s nothing more valuable than working with good people! More coming soon on our latest client projects..

Over the past few months we have been privileged to work with Printhie Wines on a new concept for its on-site restaurant, Printhie Dining. With a renewed direction and vision for the restaurant, the unveiling of its new menu today is a celebration of contemporary regional dining that offers a connection to place and the distinct seasons of Orange. Drawing inspiration from the Swift family’s rich agricultural history spanning four generations in the region, the menu will showcase ingredients sourced directly from the property, regional producers, purveyors and gathered from the surrounding area. Together, we have created a new dining experience that features an abundance of high-quality, locally sourced produce. Since opening in 2022, Printhie Dining has been committed to sourcing the finest ingredients, leading to innovative collaborations such as the design of a tank by a marine biologist and oyster farmer to house fresh oysters on-site in a custom-made tank to complement the Swift Sparkling range. “I am honoured to be working alongside the Swift family and passionate Printhie team developing the next evolution of Printhie Dining. It has been a wonderful journey uncovering the highest quality produce of the region, the menu direction will showcase a deep connection to local producers and growers throughout the region.” - Justin North It’s definitely a must-visit this Autumn, Orange is so beautiful at this time of year. 🍂🍁🍷

https://lnkd.in/gGjfXH_e One of the most intriguing stories that we've read lately, about a man called Irving Link who spent 42 years at the Beverly Hills Hotel pool. Written a while ago in The New Yorker, but gosh it's a great read... "He would stroll over from his house, in the lower reaches of Beverly Hills; enter the hotel under the long, sloping green-and-white striped awning that extended all the way from the driveway, above Sunset Boulevard, to the main entrance; turn right in the lobby; and arrive at the Polo Lounge."

The new Moxy at Sydney Airport was the first from the Moxy brand by Marriott to hit Australia’s shores late last year. Justin North worked alongside the opening team to provide operational consulting and training, as well as refining the cafe and dining concept that would appeal to hotel guests and the local market. We love the interiors and the fun and playful vibe that Moxy brings. We recently stayed at Moxy Glasgow… great location, cool atmosphere and that friendly Glaswegian charm. Have you stayed at Moxy?

The reimagining of this Australian icon in honour of legacy founder Maurice O’Shea. The relaunch of Mount Pleasant Wines in the Hunter Valley NSW was a significant milestone in the brand’s 100 year history, and together we were part of a talented team that led this project. Justin developed the concept for the revitalised cellar door, as well as creating a menu that seamlessly paired with the estate’s wines. Stephanie was the appointed Brand Manager to lead the marketing and PR strategy of the rebrand and launch.  Showcasing premium brand touch points such as glassware, napery and plates was paramount, and we worked with Australian artisan designers to showcase the ultimate food and wine tasting experience in the cellar door. Rebrand: Denomination Interior design: Luchetti Krelle Menu: Justin North Glassware: Maison Balzac & Riedel Napery: Palinopsia Plates: Katherine Mahoney Ceramics Artwork credit: Petrina Hicks Marketing and Brand Strategy: Stephanie Airlie

A very cool vibe coming to Sydney. We are excited to be collaborating on Sydney’s latest live music precinct. Banging tunes, quality drinks and beautiful food.. stay tuned for updates!

A very cool vibe coming to Sydney. We are excited to be collaborating on Sydney’s latest live music precinct. Banging tunes, quality drinks and beautiful food.. stay tuned for updates!

Our February food and drink trail was equal parts fun and delicious… here's our recommendations... a little list of what we ate and drank! Olive Leaf Martini at Ace Hotel. Lemon Meringue Tart at Poly Surry Hills. Tequila Boom Boom at The Caterpillar Club. Yum Cha at Seafood Palace Haymarket. Crispy Pork Knuckle at Mumu Sydney. Best coffee at Only Coffee Project Crows Nest.

The countdown begins for Bestest for Kids tonight on the Bennelong Lawn at the Sydney Opera House. Such a wonderful charity event that Justin loves to support each year alongside Guillaume Brahimi and a fantastic lineup of Australia’s best chefs. Justin North will cook his table of ten guests a delicious three-course menu - they are in for a treat!