Best Pub Restaurant (Regional and Metropolitan)

* There must be a minimum of three entrants in a category for all entrants to progress to the judging phase.

* Winner is eligible to enter the AHA National Awards 

* Venues nominating in this category will be invoiced to reimburse the cost of judging *

This category recognises excellence in hotels which provide a first-class dining experience through their restaurant offer. To be eligible to nominate in this category, the hotel must provide full table service for food and beverage and be of a significantly high quality with obvious points of difference to a general bistro offer or casual dining offer.

Where an equivalent QR Code ordering system is used, judging will remain consistent around staff engagement, upselling, and expected interactions with the customer.

Judges will base their assessment on the following:

Please find judging criteria here.

Hotel

• Décor, design, ambience, atmosphere, lighting and comfort
• Quality and appearance of the venue (furniture, table setting, crockery, cutlery, glassware)
• Popularity of venue and alignment to local market
• Pricing relevant to local market, quality of the restaurant and fine dining experience
• Hygiene and cleanliness (all areas including restrooms)

Beverage

• Excellent variety of wines to include regional, Victorian and interstate wines
• A reasonable variety of wines offered by the glass
• A variety of beers local and imported available
• A variety of non-alcoholic beverages offered
• Wine description to enhance menu

Staff and Service

• Excellent customer service
• Staff presentation and quality of interaction
• Staff knowledge of all products is a must with the ability to suggest food and wine pairings
• Efficiency of order taking, meal delivery, table clearing
• Staff efficiency and ability to be discreet
• Staff well-groomed
• Knowledge of Responsible Service of Alcohol
• Telephone technique

Menu

• Presentation
• Seasonal variation
• Value for money
• Integration of specials

Food

• Relative price
• Presentation, innovation, accuracy & composition of dishes
• Originality, selection & variety of menu
• Quality of dish