ICC Sydney
Merivale
Citibank
ANZ Stadium
Brisbane Convention Centre
Commonwealth Bank
Hilton Hotels & Resorts
Four Seasons Hotels
Google
Ernst & Young
Hyatt
IBM
Deutsche Bank
Aldi
David Jones
Babcock & Brown
Aevum Living
Allens Arthur Robinson
Anglican Retirement Villages
IMAX
Lindt
Microsoft
Myer
Sydney Airport
Tafe NSW
The Star
Taronga Zoo
Transfield
UBS
Wolgan Valley Resort

CLIENTS & PROJECTS

WE COVER A BROAD RANGE OF FOODSERVICE SECTORS

As industry leaders our expertise and experience is outlined below for the following project sectors. Our foodservice consultant teams reputation has been built on the wealth of knowledge to see a variety of projects designed and implement delivering exceptional results. Please expand on the following to gain a greater understanding of our capabilities.

  • RSL Clubs, Leagues Clubs, United Service Clubs
  • The Restaurant Industry
  • Aged Care & Nursing Homes
  • Correction and Detention Facilities
  • Hospitals and Healthcare
  • Sporting Venues and Theatres
  • Resorts and Tourist Facilities
  • Hotel Foodservice Consulting
  • Corporate and Private Dining
  • Central Production Kitchens
  • Government and Defence Projects
  • Refurbishment and Heritage
  • Education and Training
  • Conference and Convention Centres
  • Fast Food & Food courts & Retail shops
  • Employee Dining and Cafeterias
  • Amusement & Theme Parks

ICC SYDNEY

FOODSERVICE DESIGN SERVICES

The International Convention Centre is situated in vibrant Darling Harbour in the Sydney core the project consisted of three major integrated venues each with their own food and beverage requirements. The three venues consisted of the convention centre, exhibition halls and the entertainment theatre. Cini Little’s engagement d for the food and beverage design covered the following areas.

The convention centre consists of an approximate one acre central production kitchen to cater for the other food and beverage areas. The areas consisted of the staff cafeteria, multiple cafes and a bar, various pantry food and beverage points, four major finishing kitchens with bar outlets and three food and beverage concessions points across multiple levels.

The exhibition halls consist of four kiosks on level one providing quick serve food and cooked food and a café each. Two hospitality serveries on level three and on level four provide an additional three kiosks similar to level one and an event deck food and bar outlet.

The theatre consists of a central production kitchen, multiple bars and food and beverage outlets, corporate kitchen and bar and another function kitchen and bar for private events spread across the multiple levels.



ICC Sydney

BARANGAROO HOUSE

FOODSERVICE DESIGN SERVICES

Barangaroo House is located in Sydney along the waterfront of Barangaroo. Cini Little was engaged by H&E Architects and Solotel Group to design the food and beverage areas over three levels.

On the ground floor is the House Bar with the food service aim for casual dining of spit-roasted meats, drinks and cocktails. Bea located on the first floor is a contemporary Australian cuisine dining restaurant for fun dining. Lastly the Smoke roof top bar on the third floor delivers classy cocktails with exceptional views.

Brought to life by Matt Moran and the Solotel Group, each level at Barangaroo House has its own personality and appeal.

Barangaroo House

BANKSTOWN RSL CLUB

FOODSERVICE DESIGN SERVICES

Cini Little were commissioned by the Club to design and document the F & B outlets for their new club premises. The building to comprise several levels of parking, two club levels and a future 80 room hotel.

The Club Ground Level with 1000 m2 of Lounge and Dining area with seating for 700 patrons with bar facilities and three themed display Kitchens, being Grill, Italian and Noodle. Adjacent to the Club Foyer, a Café to service the Gaming Area, the future Hotel and externally to the street.

On the level above, a Buffet Restaurant to cater for 750 patrons. The design brief required for two service periods for both lunch and dinner, thus 3000 covers on a busy day. The Buffet was to offer a varied menu, including a Seafood section, sushi train, wok cooking, grill section, carvery, a variety of hot and cold dishes, salads and desserts.

Bankstown RSL

ST GEORGES BASIN COUNTRY CLUB

FOODSERVICE DESIGN SERVICES

Located on the south coast of New South Wales and the social centre of the district, Cini Little were engaged to work with Abeo Architecture to redesign the Foodservice areas within the Club.
A new Bistro Restaurant with seating for 450 was to be provided with a display kitchen with all aspects on show. This Bistro Kitchen was to be supported from a revamped Back of House Kitchen, which would also support an Auditorium, Function Room with a capacity for 700 patrons.

The Bistro Kitchen was to feature a char grill station set into the front counter adjacent to the Ordering counter and was also to feature a wood fired pizza oven and a separate Carvery Station.

A conventional cooking line with a rotisserie was set into the back counter and the whole cooking operation on show to the members of the Club. Adjacent to the Bistro, a Café and Bar was positioned to service the Bistro and other areas of the Club. The Café offering espresso coffee, dessert, snacks and gelato. The Bar offering, beer, wine and mixed drinks to the members.


St George Basin