Cocktail Menu of the Year

Minimum Entrants
There must be a minimum of three entrants in a category for nominees to progress to the judging phase.

Judging Costs
Venues progressing to judging in this category will be invoiced for the actual cost of the judging process.

About the Award
This award recognises Victoria’s best cocktail list.
Judges will assess the overall quality, creativity and presentation of the cocktail list, including the balance of flavours and aromas, harmony of ingredients, originality and how well the list reflects the venue.
Judges may also consider the stories behind the cocktails, including any connection to the venue, its location or the local community.

What to Submit at Nomination

Judges will consider:

• Cocktail List
• Variety and quality of cocktails offered.
• Originality, creativity and innovation.
• Balance and harmony of flavours and ingredients.
• Use and variety of domestic and imported spirits.

Quality and variety of spirits available.

• Suitability of the cocktail list to the venue’s style, image and clientele.
• Pricing relative to the local market and venue.
• Cocktail list design, layout and presentation.
• Clarity and ease of navigation.
• Descriptions and presentation of cocktails.
• Authenticity and any connection to the venue or local area.
• Staff knowledge of cocktails, spirits and food and cocktail pairings.

Venue

• Judges will also consider the overall venue experience, including:
• Décor, design, ambience, atmosphere, lighting and comfort.
• Quality and presentation of the venue, including furniture, table settings, crockery, cutlery and glassware.
• Popularity of the venue and alignment with the local market.
• Pricing relative to the local market and overall venue experience.
• Hygiene and cleanliness throughout the venue, including restrooms.

Staff and Service

• Quality of customer service and staff interactions.
• Staff presentation and professionalism.
• Product knowledge, including the ability to recommend food and cocktail pairings.
• Knowledge of cocktails, spirits and Responsible Service of Alcohol.
• Efficiency of order taking, service and table clearing.
• Staff discretion and attentiveness.
• Staff grooming and presentation.
• Telephone technique and customer communication.

Food

• Where food is assessed as part of the judging experience, judges will consider:
• Pricing relative to the venue and local market.
• Presentation, innovation, accuracy and composition of dishes.
• Originality, selection and variety of the menu.