THE WAITING ROOM

Perth’s The Waiting Room

THE LATEST ADDITION TO PERTH’S COCKTAIL SCENE IS IN THE CROWN TOWERS, BURSWOOD...AND IT’S A MUST SEE, PARTICULARLY WITH A KYOTO REVIVER IN HAND. WORDS BY SHARIF MILLER

WHAT’S IT LIKE WORKING AT ONE OF PERTH’S BEST-KEPT SECRET BARS?

Busy! Being so close to Crown Ballroom and Theatre has a real impact on us. We have a great team though, so whether we are mixing drinks for industry folk, or for guests of a corporate event, we have a good time.

WE’D IMAGINE YOUR CLIENTELE WOULD BE A MIX OF LOCALS AND TOURISTS (DOMESTIC AND INTERNATIONAL), HOW DO YOU CONSTRUCT YOUR COCKTAIL LIST BASED ON THE VARIOUS PALATES AND FLAVOUR PROFILES?

We try to have a range of flavour profiles available so that there is a drink on our list for everyone. Our mission is to create an exceptional bar concept, and exceptional drinks that tie into that concept. Our drinks menu is first about the story and journey, then about the flavour profiles to complement.

DO YOU HAVE A SIGNATURE COCKTAIL AND / OR WHAT’S THE MOST POPULAR COCKTAIL ON YOUR LIST?

I wouldn’t say we have a signature cocktail. I like to think that all of our cocktails are signatures in their own right. The most popular drink on the menu at the moment would be the Kyoto Reviver, a Japanese twist on the traditional Corpse Reviver #2, created by Harry Craddock. It’s made with ROKU Gin, sake, peach liqueur, mirin, yuzu and homemade syrup utilising pickled cherry blossoms direct from Japan.

HOW OFTEN DO YOU CHANGE YOUR COCKTAIL LIST, AND WHAT’S THE PROCESS YOU FOLLOW?

We aim to refresh the core cocktail list every 12-18 months. On top of that we will run a winter and spring menu of three to four cocktails, which change with the seasons. The process of refreshing the core

menu revolves around finding a concept or story that we love. We decide how we tell the story with beverages and the number of drinks to be created - doing any research around the topic that may be required to make the experience truly special. From here it’s about creating the drink on paper, then sourcing the ingredients to make it a reality. Quality produce and ingredients is something that we have pushed from the very beginning and will always continue to focus on. It’s incredibly important that we give ourselves the best chance to meet the expectations of everyone who walks into TWR and quality ingredients is where it starts.

SOME OF THE BEST BARS IN THE WORLD ARE LOBBY BARS. IS THIS THE RECOGNITION YOU AND YOUR TEAM ARE WORKING TOWARDS? IF SO, WHAT STEPS ARE YOU TAKING TO MAKE IT ON THE WORLD’S BEST BAR LIST?

After opening, I remember sitting around a table with my management team talking about being the best bar in Australia, then making it on to the World’s Top 50. There is also Asia’s Top 50 list, but for some reason Australia is not one of the regions that is included. Although, I hear that may be changing soon – so fingers crossed.

To make it onto the World’s Best Bar list we just have to keep doing what we do, and gradually upping the ante each time we refresh a menu. I’m very lucky to work with such amazing, passionate people and if we invest the same amount of time and love that is clearly displayed at other top bars, it becomes just a matter of time!

HOW IMPORTANT IS STAFF TRAINING AND DEVELOPMENT WITHIN YOUR VENUE?

It’s everything. I genuinely believe that people are your greatest assets. So like everyone else, you invest in those assets to help generate more value. The same concept applies at TWR, we really encourage people to learn about our menu, our service standards and our values. My team must always remain conscious of these three things. The staff that genuinely want to learn about ‘mixology’ and help with creating drinks are encouraged to do so with the support of management. They are sent off with books to read or YouTube videos to watch, which helps with their own personal growth.

ARE YOU PRACTISING ANY MINIMAL WASTE METHODS WITHIN YOUR VENUE?

We were one of the first venues at Crown Perth to move away from the use of plastic straws, and are always looking for ways to minimise our waste to landfill. Regarding our cocktails, we try and utilise all of the fresh produce that goes into each drink with varying methods to ensure success. Our Aviary cocktail for example uses a strawberry and Italian bitter infusion, as well as dragon fruit syrup. After making these syrups we are left with Italian bitter soaked strawberries and the dragon fruit skin. Rather than throwing these away, they are dehydrated then ground down to a fine powder “Pixie Dust” which is used as a garnish for the same drink. Within the same beverage, Ceylon Arrack is the main spirit component and a portion of every bottle sold goes towards maintaining an elephant orphanage in Sri Lanka.

THE WAITING ROOM

Crown Towers, Great Eastern Hwy, Burswood WA

Opening Hours:

Sunday-Wednesday: 8am–10pm Thursday: 8am–11pm Friday & Saturday: 8am - 12am