Mantle Group is one of Queensland’s largest and longest running hospitality operators.
The group was established in 1979, and became one of the first retailers in the Queen Street Mall in 1982.
In 2008, Mantle Group Hospitality invested in a large purpose-built, commercial kitchen in East Brisbane, which services and streamlines all our hospitality operations – roasting our own coffee beans, crafting our own wine and beer, and baking our own cakes and bread.
Growing our own produce has long been an important part of Mantle Group Hospitality’s paddock to plate ethos. Our Group Executive Chef visits local Brisbane markets every week to source fresh fruit and vegetables, and the herbs used in our dishes are grown at the MGH owned farm in Pullenvale.
MGH uses its own herd of cattle from Terranora which are only grass fed and Riverine Beef where the carefully selected prime quality cattle are raised in open pastures in the Riverine Region of Australia.
Mantle Group Hospitality is proud to maintain strong partnerships with some of the best farms on the East coast of Australia that harvest environmentally friendly, stress free and ethical produce.
Based out of the central kitchen is the group Butcher who handles all cuts of meat for each venue, ensuring quality and consistency in every cut.
Alongside our Butcher is a full-time French Pastry Chef creating artisan slices, cakes and breads, and a chief Saucier who makes all sauces and gravies for each venue.
Mantle Group Hospitality’s systemised and internal processes also assist in reducing the Group’s carbon footprint and cutting costs associated with suppliers. These cost-cutting principles are then passed on to the customer.
All aspects of Mantle Group Hospitality’s operations – service, product, décor and management – have been adopted to ‘treasure the customer’. Using this mantra as its foundation, Mantle Group Hospitality is a sustainable business with strong room for strong growth.
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