Manager, FINEPRINTCO Art Bar
Manager, FINEPRINTCO Art Bar
As a former manager of some of Sydney’s most prestigious cocktail bars, Mixologist of FINEPRINTCO Art Bar, Rumtin Nouzat was immediately intrigued by the concept of a venue that seamlessly blended fine art with high-quality beverages. After learning more about the space and its philosophy, he knew he had to be part of it.
Rumtin has carefully designed a menu with extensive European inspired cocktails, unique to anything the Gold Coast has seen. Rumtin will work with guests to create beverages tailored to their unique tastes and palettes, offering refined and personalised service for guests.
We chatted to Rumtin to find out more about his process and why he loves living on the Gold Coast.
How long have you been a Gold Coast local?
I have been a Gold Coast local for 6 months now.
What do you love the most about the Gold Coast?
What I love most about the Gold Coast is that it feels like a holiday every day. Everything I love is within arm’s reach, from the beach to the mountains in this small city. I’m a bit of a hippie on the inside, and love to be surrounded by nature, so the Gold Coast is the perfect place for me.
Tell us a bit about yourself.
My dream is to harvest my own fruit and veg, and provide this fresh produce in my bar. I enjoy providing elevated elements to what I serve to clients. At the moment I have the next best thing which is the Standard Market Company next door!
Accessing the produce, they source for the Gold Coast; I can walk into the market, look at the seasonal produce get inspiration for my cocktails. The vast range of unusual produce allows me to create flavours that are new to the Gold Coast in terms of cocktails.
What do you consider your greatest career achievement?
My motto is that ‘one should refine what they drink, not drink more’. Working as the Art Bar Manager allows me to provide the Gold Coast with a new style of drinking, providing guests with flavours they have never heard or tasted before. I steer away from syrupy sweet cocktails, and provide guests with the highest quality spirits, creating drinks with exotic flavours such as pandan, fig leaf, and grilled pears in their cocktails. We take the time to infuse and create all elements in-house to execute these intricate flavours. My vision in this bar is to take our guests on a drinking experience, wowing people with curated well thought out cocktails and taking them on a journey of flavours or spirits they have not tasted before. We like to think of ourselves as liquid chefs.
What makes FINEPRINTCO Art Bar a unique cocktail bar on the Gold Coast?
Just when you thought it couldn’t get any better, all the signature cocktails are matched with famous Slim Aarons prints which bring the cocktails to life. As you drink your cocktail and look at the print on display in the gallery space you really feel as if you are there and how and why we created the cocktail with those elements.
FINEPRINTCO Art Bar has announced a collaboration with Vogue Australia, tell us about that.
Until the end of March, FINEPRINTCO is presenting a special display in the Art Bar of some of the Australian Vogue magazine imagery. The gallery space has some iconic works from previous decades for everyone to view. To match these works we have curated a cocktail in honour of Vogue month, which is a tropical cocktail consisting of groovy ingredients. Elements we have used are Pandan rum, using an enzyme we have produced banana water, and a toasted banana peel syrup which tastes like toasted banana bread, and few other ingredients to balance, served up! A deep rich cocktail from the fresh banana, with a vanilla and nutty undertone from the pandan leaf.
What is your personal favourite cocktail, and why?
Personally, I’m a martini drinker, give me a London dry gin and some good Italian vermouth and I’m a happy man.
What is the process of creating (from start to finish) a new cocktail?
Our process of making cocktails goes either 2 ways, we either go to the market and look at what’s in season, take a product then make a flavour map, write a few versions of the cocktail then do some trial and error till we get the best out of the produce we have. Then we make a garnish that is curated to the flavour of the drink, for example, a meringue, caramelised walnut, beijinhos (a traditional Brazilian dessert which is toasted shredded coconut and condensed milk) and much more. Cocktails are constantly changing, whenever you come in you’ll find something new as everything is in season and we like to keep you on your toes!
The other way we can make a cocktail is by taking a beautiful print, looking at the colours and vibe of the print and see what inspires us and go from there.
What are your Gold Coast favourites…
My Gold Coast favourite spots are anywhere that has Vietnamese coffee! I don’t eat out too much as I love to cook for myself and my friends at home.
How do you choose to spend your days off?
I spend my days off enjoying whatever life has to offer me, generally with my friends.