Tom Angel is the Bar Manager of HOTA – the iconic Gold Coast gallery and art precinct where we go to get our culture fix in the warmer climate. Since opening in 2021, he’s steered the cocktail list and wine program at The Exhibitionist Bar and other fine drinking spots within the gallery. He talks to The Write Drop for our At The Bar series.
MY CITY
I’ve always been attracted to the Gold Coast’s full-blown identity crisis – one-part hippie, one-part finance bro, one-part delusional creative genius, switching personalities faster than a manic episode. Being able to get an amazing coffee in the morning, quality family time in the nature the GC provides, transforming to high energy at night, beach sanga raves, night markets, and the nightlife scene. Underneath that all there’s something deeper about the GC that has always been there for the 18 years I’ve been here, truly believe it is a great place to raise a family, my two sons born here. An undeniable connection to the land, the stories, the traditions, a respect for finer things in life without taking itself too seriously. I also love the fact the GC is starting to become a major player in the hospitality scene for Australia in all areas.
FAVOURITE FOOD MEMORY
Down in Brunswick Heads – Roco Ramen and Sake Bar – under the watchful expert eye of Josh and Astrid (Fleet and La Casita) Daiki crafts these amazing bowls of ramen with hand cut rye noodles. I had a seafood broth based one which was to die for and so different to other ramen I’ve had. Plus, a whole host of small dishes using local farmed ingredients and great drinks.
And a 2017 – Gaggan in Bangkok with the world-famous yoghurt explosion. Gaggan is literally the definition of hospitality and I hope to be lucky enough to visit the new venues one day.
FAVOURITE BAR
It’s hard to choose a favourite. I love Cantina in Mermaid Beach, always get a little sour number there like a Paper Plane – they always make me feel welcome. It’s like I’m going over to their house to hang out and not at a bar. Rosella’s and Cambus Wallace are both also favourites; I go for good drinks and bad banter.
DRINK THAT DESCRIBES YOU
Maybe a Boulevardier, kind of a sophisticated drink but with a laid-back attitude. I appreciate refinement but don’t expect me to behave.
BEST HANGOVER CURE
Sushi, hydralytes and sunshine -and a ridiculous amount of coffee.
BEST INTERSTATE BAR
Byrdi in Melbourne was definitely a standout experience. Such a forward-thinking innovative bar with an amazing team, Samuel looked after us and made it such a memorable experience.
OVERSEAS BAR
Mahaniyom in Bangkok – haven’t been there myself, but the owner used to have Backstage Bar, and co-owns Find The Locker Room Bar as well. Both amazing experiences and world class venues. I sent a couple of friends to the new bar and they said it was an amazing experience and the best bar they visited on the trip.
FAVOURITE WINE
I’ve had some great wine experiences recently, too many to pick from. One of my work colleagues has a bit of a problem and uncanny knack for finding incredible value wines on the online auction websites. He brings it in to share for knock-offs, a stand-out was a 2019 Gewurztraminer “Eighteen Views of Kuitpo Forest” by VHS Wines. Super skinsy, a touch oxidative but so refined, elegant and savory, it went down so well after a busy shift. Also, had dinner recently with some great hospitality legends at Miami Rice drinking Ngeringa wines – a 2005 Syrah was opened, paired with fortune cookies, unbelievable. At Agnes in Brisbane, we had a bottle of 2022 Rosè Vulcanico from Azores Wine Company – paired with the rib-eye. Such a wild unconventional pairing but worked incredibly well, bitter orange, berries, salty medium acid rosè with a wood-fired smoky meat.
FAVOURITE WINERY
My last trip to Melbourne, we took a bus to the Yarra Valley and I organised a visit to a few wineries – two real standouts for me – Soumah and Mac Forbes. Soumah has a cellar door which you can go visit, their philosophy and dedication to winemaking and wine growing is amazing to see first-hand. An off-grid winery and great foresight to pursue grapes that grow well in the area regardless of popularity. Single estate Nebbiolo and the Wild Savagnin Solero are great drinking.
Mac Forbes was a delight – Mac and his team are a breath of fresh air. Passionate but so laidback. Mac showed us around his winery, describing his wines and philosophy – generously let us taste his wines at different stages of aging, barrel aged Rieslings to just pressed Pinot Noir. The Hugh cabernets was a real standout with the tasting – a wine close to Mac Forbes heart. He even called up to book dinner for us in Melbourne at a restaurant that is hard to find a reservation at.
NEXT DESTINATION
I’d love to visit Japan or explore more of Australia, there’s so much I haven’t seen yet, Adelaide or WA – either way, wherever I go must have good food, good bars and wineries.
New on the drink list
We are about to change to a new menu inspired by the exhibition in the main gallery. Writer’s Revealed explores the history of the writers themselves and we are exploring the history of the cocktail.
We have chosen six classic cocktails, and will offer them alongside our creations inspired by the classics. Think a classic Vesper and our Modern Vesper using a botanical vodka with native Australian ingredients, or a pisco sour vs our Brookies MAC Pisco Sour with passionfruit and mango. The list has a real focus on making the drinks well and true to the original as possible, with great care taken.
We also have our greatest hits list as well. The Stardust is a best seller – a version of a Cosmopolitan – Vodka, Orange curacao, clarified lime and Davidson plum cranberry cordial. This was inspired by Anna Carey’s artwork of motels on the GC.
Wine and Pairing
The Exhibitionist Bar has a great underrated pizza making program – slow fermented dough with the chefs taking great care in stretching it and just the right amount of toppings. My favourite pairings are a bottle of Gentle Folk’s Grenache with a margherita or Charlotte Dalton’s Mr Lincoln Rosè with our pepperoni hot honey. Our cheeseburger has also gone through an update recently and it pairs so well with our House Old fashioned made with a Manzanilla sherry caramel.
What makes a HOTA cocktail drinking experience different?
Our cocktails are inspired heavily by the artworks found in the building. Having that correlation between the two makes for a great experience – walking through the building, soaking in the artwork to finishing off with a great cocktail. The current menu has a focus on locally distilled spirits which in turn are inspired by Gold Coast artists. The views are also unparalleled, the sunset vibes with the GC skyline on one side and the hinterland mountains on the other.
