The largest Australian-based resort and hotel operator, Manta Group has an international reputation as a quality accommodation provider… but they also thrive in the heat of the kitchen with a number of highly successful food and beverage outlets integrated into its properties.
The group currently offers more than 60 food and beverage outlets, contributing more than $100 million a year to the company’s healthy revenue stream.
Mantra Group’s Executive Director of Operations Mark Hodge said, while the cuisine varies greatly from outlet to outlet, all restaurants share a common thread of authenticity.
“For a long time, there was a trend in our industry for hotel fare to be everything for everyone, which resulted in a middle-of-the-range menu that didn’t make sense in terms of ongoing customer satisfaction,” said Mr Hodge.
“Food has an uncanny ability to connect diners to a destination, so we draw on the philosophy of local produce to create cuisine that positively contributes to the guest experience,” he said.
Our approach to signature dining has seen three restaurants awarded Chef’s Hats from the 2017 Australian Good Food Guide.
Seaduction Restaurant + Bar at Peppers Soul on the Gold Coast, Season Restaurant at Peppers Salt Resort & Spa, Kingscliff and Katers Restaurant at Peppers Manor House in the NSW Southern Highlands were all awarded one Hat.
Mr Hodge said the commitment to providing quality food and beverage extends across Mantra Group’s three brands of Peppers, Mantra and BreakFree with offerings being tailored to suit individual tastes and requirements.
“Whether it’s an innovative approach to a seasonal dinner menu, something a little bit different in the mini bar or a bespoke conference food and beverage product, Mantra Group is always listening to its guests and modifying emerging food trends in line with style of the specific property,” said Mr Hodge.
