Lotuslandagency

13/09/2024

Our team is expanding, and we’re on the hunt for an Account Executive.

If you’re a foodie, enthusiastic, organised and looking for a step into PR, please email us at [email protected] to apply.

11/09/2024

to its core is a contemporary Indian restaurant, much like its Chef Opened in 2021, Bibi received huge critical acclaim. Progressive in technique and contemporary design, Chef Chetan Sharma’s menus are filled with personally nostalgic flavours that transport guests through time and space to India’s megadiverse myriad states.

09/09/2024

Head Sommelier at in tandem with the entire restaurant team and herself, have built an astonishing repertoire of grape-based beverages reflecting the art of excellence in hospitality. Pairings are curated in harmony with seasonal menus, guest preferences, vintages and passion.

There are five pairing menus at Hélène Darroze: three are wine-based, one features champagne, and one option is alcohol-free. From Krug vintages from the 1950s, to sweet wines dating back to World War I, the pairings created are second to none.

06/09/2024

Huge congratulations to team gaining THREE HATS this morning, the highest accolade in Australia. What a journey one without compromise, laser focused, sharing every new discovery with transparency. Craft above convenience.

Respecting ingredient, people and industry. Congratulations team SP an honour to work by your side. 🎉👏

04/09/2024

TURK Fatih Tutak has opened AVLU, a Welcome Courtyard, a space to socialise and unwind, marking a new beginning for the restaurant’s unforgettable dining experience.

Inspired by the rich cultural heritage and natural beauty of Türkiye, the design of AVLU extends the restaurant’s modern sophistication with a timeless charm. The curated decor features elegant touches of artistry and artisanal items in line with the overall contemporary aesthetic of the interiors, showcasing clean lines and Turkish craftsmanship.

Upon arrival, guests will be served an aperitif of their choice from a selection of Turkish wines, bespoke cocktails, and champagnes. Complementing this is an array of new canapes and snacks, such as Dry Aged Beef: 60 days dry aged beef with Urfa bulghur and TT Selection Caviar and, Chicken Soup: Double boiled chicken soup with yuzu oil, vermicelli each meticulously crafted to offer a hint of the culinary journey that awaits.




PC: Ibrahim Özbunar

03/09/2024

02/09/2024

Experience a special menu created by the .athens team from Athens and .mezcaleria for one weekend only in September. This unique experience combines exquisite local flavors with sustainable practices. Each bar’s signature style comes together to create something truly special in collaboration with The Lost Explorer spirits.

30/08/2024

Tosca, inside , showcases Chef .daniele ’s relationship with local farmers and fishermen, along with his farm-to-table philosophy focusing on seasonality and appreciation for pure ingredients.

Working hand in hand with the estate’s gardeners, Daniele grows the produce to maximise sustainable food production. Resulting in dishes averaging three ingredients, created with respect to the flavour and nature of the produce, evoking memories of a stunning landscape.

28/08/2024

On the Sunday 6th of October, of two Michelin-starred will welcome and Munich based of three Michelin-starred JAN, for an exclusive seasonal lunch and dinner collaboration.

Chef Ambassadors for N25 caviar, these two celebrated chefs and their acclaimed restaurants will work together to create a series of outstanding dishes that optimise the potential of autumn’s micro seasonal produce, showcasing a select range of caviar varieties highlighted by N25’s craftsmanship.

23/08/2024

The Cocochine opened its doors in March 2024 and is located in a former mews house at 27 Bruton Place. From the kitchen to the interior, The Cocochine is a celebration of art and craftsmanship. The restaurant’s interior design is refined modern luxury, enhanced by a revolving series of curated artwork from Hamilton’s Gallery, including original Andy Warhol paintings in the PDR, and a specially commissioned mosaic inspired by Guido Mocafico covering the floor.




PC: Justin De Souza and Paul Winch Furness

©️ Hamiltons Gallery, the art works depicted in the photographs remain the rights of the artists and are used courtesy of the respective artists and gallery.

21/08/2024

We are excited to welcome Villa Maroc, the sister property of Les Jardins de Villa Maroc in the enchanting city of Essaouira, to our esteemed client list. Acquired by Mounia Ezzaher’s parents in 1994, Villa Maroc has grown from a guest house into a refined hotel, a testament to the family’s passion and dedication. Expanding the property from two to four interconnected houses, they have preserved its authentic Moroccan charm while enhancing it with luxurious amenities. With 21 beautifully rooms, Villa Maroc offers an experience that blends traditional Moroccan culture with art and familial hospitality. The culinary offerings are as captivating as the setting. Guests can begin their day with a delightful Moroccan breakfast on the roof terrace. As evening falls, the recently renovated rooftop bar is the place to enjoy a selection of fine wines and spirits, leading into traditional candle-lit Moroccan dinners.

20/08/2024

Congrats to and team on today’s opening of the new Osip.

The kitchen at Osip doesn’t begin in the historic building but in the nearby fields that surround it. Almost all the produce used in Merlin’s menus is grown between two nearby farms and orchards. The commitment to sustainability, always among Osip’s core values, will be at the heart of this West Country restaurant. Biodynamic and seasonal, the menus are determined by climate and not calendar. Osip aims to open up a conversation beyond the restaurant’s dining room so that guests can enjoy the connection to the land and the context of their menu.

This new iteration of Osip passionately celebrates immersion into a landscape and its local community, creating a genuine sense of place.

PC Dave Watts and artwork by Christopher Le Brun

16/08/2024

We are delighted to welcome , a luxury hotel nestled in the Moroccan city of Essaouira, to our client list.
A family-run hotel led by the daughter of the founders, Mounia Ezzaher. Les Jardin De Villa Maroc offers a diverse range of accommodations with 14 rooms consisting of 11 domes and 3 suites, each uniquely decorated with a consistent modern Moroccan theme and crafted with an artisanal touch.

•Sustainability fact: the domes stand as a testament to sustainable architecture and the beauty of local craftsmanship. Constructed using only local materials, the process began with evening out the terrain and compacting the earth into old sugar bags. These bags were then piled and covered with a mortar blend of sand, clay, and lime. This natural composition not only ensures eco-friendliness but also provides remarkable thermal regulation, keeping the interiors refreshingly cool in summer and comfortably warm in winter.

Enjoy golf, horse riding, cooking classes, yoga, or bird safari while enjoying the quiet luxury of this retreat.

15/08/2024

Email your cover letter and CV to [email protected] 📧

13/08/2024

Nestled within the legendary , head to La Loggia for an irresistible culinary adventure led by executive chef .cozzolino.

Alessandro’s passion for nature and botanics results in a unique dining experience at La Loggia. His innovative approach redefines the concept of Tuscan cuisine providing the distinctive core to each of his dishes.

07/08/2024

Koan’s menu features an essential element: the Sool pairing. Sool is a traditional Korean alcoholic beverage made from rice, water, and a fermentation starter. This includes various drinks such as soju (a clear distilled spirit), makgeolli (a milky, fermented rice wine), and cheongju (a clear rice wine). These beverages have a rich history in Korean culture, enjoyed in many social and ceremonial contexts.

Kristian Baumann proudly collaborates with YUNGUNABREWERY, a small distillery in Copenhagen run by Emily Yung. Emily brews modern Korean Sool using sweet Korean rice, natural fermentation, and traditional methods. Her Takju has a silky smooth, creamy texture with fresh floral notes.

Each step of the production is done manually, ensuring that every bottle reflects the time, effort, and passion poured into our craft. This small-scale operation allows us to maintain a personal touch and high quality in every batch.

06/08/2024

Congratulations from all of us on the first official service in your new home .

Today, after years of anticipation, Saint Peter at The Grand National opens its doors in Sydney. Eight years ago, when Josh and Julie Niland opened the original Saint Peter, it was a risky venture for the young couple. Now, the two-hatted, multi award winning Saint Peter has gained national and international acclaim and Josh Niland’s whole fish cooking philosophy has impacted the global conversation about fish. The new space will allow Josh and Julie’s vision of hospitality to be fully realised, with rooms opening in October.

31/07/2024

, Scotland’s oldest working distillery, recently opened the doors to Aberturret Estate House in Crieff.

A short 5-minute walk from The Glenturret Lalique Restaurant, the overnight experience is perfect for relaxing post-dinner to restaurant guests.

With six bedrooms, accommodating up to 12 guests, nestled in the picturesque heart of rural Perthshire, The Aberturret Estate House blends the allure of country living with the refinement of a luxurious retreat.

29/07/2024

A central tenet of BiBi is their commitment to sustainability and zero-waste practices as a duty of care for the planet.

With the guidance of the Sustainable Restaurant Awards, they have onboarded external consultants to reach net-zero carbon emissions; as well as utilising less-desired whole ingredients, such as the ex-dairy goat for the Galouti Kebab, the hides from which are even used to produce leather coasters and drinks menus.




PC: Anton Rodriguez

24/07/2024

executive chef of , has recently launched his new menu ‘Origins’: a homage to his Tuscan roots and his grandfather’s homeland, Sicily.

Dishes are based on a maximum of three ingredients, and creative combinations are created with seasonal products, such as Risotto with green tomatoes and beef liver with cherries.

22/07/2024

Lotus is delighted to welcome Garima Arora to its client list, Chef-owner of two Michelin-starred Gaa in Bangkok.
Intended as a brief stop, Bangkok captivated Garima, leading her to open Restaurant Gaa in 2017.
At Gaa, Garima exemplifies the possibilities of vegetarian cuisine, with the menu being 85% vegetarian, while also demonstrating the endless limits of Indian cuisine with Thai ingredients and the beautiful synergy between cultures.
Gaa earned its first Michelin star in 2018 and a second in 2023, making Garima the first and only Indian female chef to hold such an accolade.

19/07/2024

On the 21st of July, an exclusive collaboration between Chef Ana Roš and Chef Santiago Lastra from KOL will take place at the beautiful Hiša Franko.

Guests will be able to indulge in a unique nine-course tasting menu that blends the traditions and flavours of Slovenia and Mexico. Both restaurants will also create a remarkable drink pairing for guests.

17/07/2024

The new cocktail menu, crafted by Head bartender , is inspired by the Chateau’s hills and gardens and perfectly captures the essence of Provence. It offers cocktails created with the finest ingredients, following the philosophy of the restaurant where locale fruits and vegetables are front and centre of the menu.
📸

14/06/2024

Throwback to May 13th, when Chef
participated in the Rolling Pin event in Graz. Isabella took to the stage, delivering an incredible cooking demo on the
theme of “WOMEN IN THE FARMS: The role of women
in homes and farms, and the flavours and knowledge they have passed on to us.”

Isabella showcased the dish Mackerel with Ricotta Scante,
which presents rich culinary traditions and gastronomic techniques that have been passed down through generations of women.
Thank you, .co , for having Isabella.

10/06/2024

Housed in EDITION’s first Southeast Asian hotel , you can experience Chef Niland’s innovative approach at where the art of whole-fish cooking redefines dining. With in-house butchering, Josh’s food philosophy extends beyond the best ingredients and sustainability practices. Everything from premium preparation equipment to the ambience and greenery has been chosen specifically to elevate the culinary experience.