Cocktail Menu of the Year

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

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

This category is designed to find Victoria's best cocktail list. Venues who nominate in this category should consider balance of flavour and aroma and the harmony between the ingredients, and how the cocktails present visually.

Nominees will be judged on the authenticity and creativity of the cocktail list. Judges may consider any stories behind the cocktails or a local connection to the venue or location.

Documents required for submission:

• A PDF version of your cocktail list

Judges will base their assessment on the following:

Please find judging criteria here.

• Staff knowledge of food and cocktail pairing and product knowledge
• Variety and quality of spirits offered to accompany the cocktail
• Original and innovative cocktail options available
• Evidence of domestic and imported spirits
• Pricing relevant to local market and the venue
• Suitability to style and image of the venue
• Cocktail list design and format
• Cocktail list description and presentation
• Innovation of cocktail list
• Appropriate variety of cocktails
• Layout of menu is clear, concise, and easily navigated

GENERAL CRITERIA

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)

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

Food

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