Jean Munos is a French bartender who has extensive experience working in bars throughout France and Australia. He is currently the head bartender at Zeta Bar in Sydney. The summary highlights his background of working in nightclubs in France and then moving around the country before relocating to Australia in 2006. It also mentions that he is known for representing Australia in international cocktail competitions and has managed some of Sydney's busiest bars.

1.
Jean Munos

2. Jean was born in the south of France. Attracted to the bar side of
hospitality, Jean started his career in Toulouse, France in nightclubs and
then moved around France, following seasons, ending up in Paris. He
worked at ‘Buddha Bar’ where he became passionate about cocktails,
before coming to Australia in 2006. Jean started his Australian adventure
at the Sofitel Hotel as bar manager. Since then, Jean has been
managing some of the busiest and most popular bars in Sydney
including Zeta Bar at the Sydney Hilton, The Lincoln, Pocket bar and Felix
restaurant. During this time Jean has represented Australia twice in
cocktail competitions on an international level. He has also worked for
one of the countries most respected bar consulting companies,
BarSolutions, as consultant and bar trainer. Jean was also Grand
Marnier’s Australian brand ambassador in 2010/2011as well as Hennessy
Artistry ambassador for Asian in 2011/2012. He has been nominated as
Australian bartender of the year 4 times but also brand ambassador of
the year. The last two ventures for Jean were General Manager of one of
the best cocktail bar in Australia called Pelicano, in double bay, Sydney
for over 2.5 years and also General Manager at Bondy’s an 80’s themed
cocktail bar situated in Sydney CBD. Jean opened and set up both
venues. He has now relocated to Los Angeles, California to further his
career and bring his worldly experience and knowledge to L.A.

9. Introducing the surprising new
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dailytelegraph.com.au tuesday, august 11, 2009 25
first bites
with Alice Wasley
Gourmet charity
IN 2007 Glaswegian restaurateur Domenico
Crolla created the world’s most expensive pizza.
Lawyer Maurizio Morelli bought the Pizza
Royale 007, which was topped with edible gold,
lobster marinated in cognac and champagne-
soaked caviar for £2150 (about $5000) during
a charity auction. The team at Stella Italian
Kitchen in Collaroy have been inspired to
create their own fund-raising pizza, featuring
shaved Australian truffle, porcini mushrooms,
Italian pork sausage and buffalo mozzarella,
that will be cooked freshly at an auction on
Monday and served to the highest bidder. The
proceeds will go to children’s cancer charity
Cure Our Kids. On the night there will also be
a $45 menu consisting of antipasti misto, pizzas,
salad and dessert, with 15 per cent of the
proceeds also being donated.
Call 9982 2188 to book for the auction
The right cheese
PEERING into the maturation room at the
huge wheels of cheese from around the world
at Formaggi Ocello is enough to leave your
average turophile in a bit of a tizz. Why not
learn the finer points of cheese from expert and
owner Carmelo Ocello? Ocello runs cheese and
wine tasting nights at his Surry Hills provedore.
At the one- to two-hour sessions you will learn
about different cheeses and the maturation
process, receive tasting notes, and sommelier
Elio Cordaro will be on hand to advise you how
to pair cheese and wine. After the session, which
costs $80, students are let loose to try other
cheeses in the store and will receive a 20 per
cent discount on purchases.
The next session is on Monday, August 31. Call
9357 7878 for bookings
Coffee with spin
BARISTAS from around the world will battle
it out at Manly Yacht Club on Saturday for
the Danes Grand Barista Championship.
Competitors from the Asia Pacific region have
12 minutes to make four espressos, four milk
coffees and four latte art coffees. The winning
barista collects an Orchestrale Etnica espresso
machine, valued at $8700, plus a trip to Milan.
Grocery cash
PURCHASE any three Continental products
in one transaction from participating IGA,
Foodland or Supabarn stores and enter the prize
draw online at continental.com.au/cash to win a
share of $100,000. The grand prize winner will
receive $20,000 cash and a cash donation to the
community service of their choice. The
competition runs until September 13.
New ways of surfing the menu
On board: Award-winning US chef David Myers
DAVID Myers surveys the dining room of his
Sona restaurant in Los Angeles with the same
scrutiny as a surfer checking out the pre-dawn
ocean, searching for any rips that might up-
end an evening of near-perfect service.
Given the chef is just at home in the kitchen
as he is carving up those Californian waves,
the surfing metaphor isn’t much of a stretch.
Myers, 36, is garnering international
attention for the elegance and technique that
goes into the food he is plating at his multi-
award winning and Michelin-starred
restaurant. The white-washed Sona sits on
what is known as Restaurant Row in West
Hollywood – although the surrounds belie
the upmarket moniker.
Two doors down is a strip joint and across
busy La Cienega Boulevarde, the rather seedy-
looking Real Food Daily eatery proudly
proclaims its organic vegan cuisine.
Myers’ food philosophy would sit well with
the vegans but his is a menu that makes
gastro-carnivores very happy indeed and it is
a philosophy he will be showcasing at Luke
Mangan’s glass brasserie next Monday and
Tuesday evenings .
Myers hits all the buzz words – local,
organic, free range – all cooked up with a
healthy dose of good old Californian love.
Featuring alongside fruit and vege sourced
from a community of farmers he calls
phenomenal is Elysian Fields Farm lamb from
Keith Martin in Pennsylvania – a grower who
only sells to a handful of restaurants – and
snapper from New Zealand. In the past there
has been sea bass from Australia.
Australia and NZ. Where is the
commitment to local? ‘‘It’s the best, man,’’
says Myers. ‘‘Takes as long to get here from
Australia as it does from the West Coast.’’
The bulk of his produce, however, is
Californian and developing a connection
with the people from whom he buys is of
utmost importance.
Myers opened Sona in 2002 when he was
28 with his wife Michelle, a renowned pastry
chef. It is LA’s only restaurant to win both the
Wine Spectator Grand Award and the Award
of Ultimate Distinction from Wine Enthusiast
Magazine. And National Geographic named it
as one of the world’s top 10 restaurants in its
10-Best-of-Everything edition. ‘‘One of the
core ingredients of our success at Sona has
been the intense drive, the intense talent, the
right people in the right roles and the
commitment of the team,’’ he says.
Another of those ingredients is the chance
to kick back on his surf board – and he’s as
much looking forward to getting his board wet
at Bondi as he is in hitting Mangan’s grill.
Bernadette Condren
David Myers will cook at glass brasserie at
the Hilton Sydney, alongside Mangan, Joe
Pavlovich, Nori Sugie from New York’s Iron
Nori and Guy Grossi next Monday (sold out)
and Tuesday. Bookings: 9265 6068
Our winter of content
Sippingonarich,deepcocktailinthecoolermonths,evenin
Australia,canreallywarmtheheart,writesAliceWasley
Hot: Jean Munos (top right) and the Zeta espresso he created (above)
RUGGING up with a rich,
warming cocktail in hand is the
perfect thing to do by a crackling
fire on a cold day – except in
Sydney the winter weather is
often so mild it can be hard for
bartenders to steer people away
from light, fruity drinks.
‘‘For example, last night we did
16 pineapple-based cocktails. For
me in Australia, winter, summer,
it’s really hard to understand
sometimes,’’ says Zeta Bar’s
French head bartender Jean
Munos. ‘‘In Australia you can
have a winter warm cocktail but
sometimes the weather is too
good to do this.’’
As a perfect winter cocktail,
Munos recommends the Zeta
Espresso, a new concoction on
the cocktail list this year which is
served cold but has rich, deep
flavours, to suit cooler weather.
‘‘It’s a good after-dinner drink
for winter. It’s a cool cocktail and
it’s an easy style – coffee, caramel
and foam,’’ he says.
Another example which is far
trickier to recreate at home but is
also proving popular during the
cooler months is the Smoked
Bacon and Maple Syrup
Manhattan. Zeta’s mixologist
Grant Collins added it to the
menu after he visited the New
York speakeasy-inspired bar PDT
(for Please Don’t Tell) and
discovered bacon-infused
bourbon. Munos says people are
initially wary of the drink, served
with a garnish of crispy bacon,
when they see it on the menu.
‘‘We have to push them to
order it,’’ he says. ‘‘They just
don’t believe it’s a really, really
nice drink. It’s not a trick.
‘‘When you see it on the
cocktail list on paper, it sounds
like something a bit fatty, and
with bacon inside, it looks a bit
weird, but when you start to talk
about it it’s like a gentleman’s
drink with a twist.’’
Munos says once people try the
Bacon Manhattan they’re hooked
– especially men.
‘‘There’s also the exclusivity,
you can’t find them anywhere, so
people like that,’’ he says.
Determined for Aussies to
embrace the idea of warm
cocktails, Munos and his team
have also developed a warm
sangria. The Zeta Sangria has
‘‘a bit of licorice, a lot of spice and
is really fresh’’.
Something a little like a light
mulled wine?
‘‘Yeah, exactly, but a bit more
complex,’’ he says. ‘‘Grant comes
in with his ideas but we have six
different nationalities behind the
bar. Everyone has different
connections, so we have a lot of
ideas from around the world.
‘‘We work pretty much every
day on new cocktails.’’
Munos encourages
experimentation at home as well
and says to make rich, hearty
cocktails it is important to have
good quality dark spirits on hand,
such as dark rum and cognac, as
well as spices like cinnamon,
vanilla and aniseed. ‘‘Just try to
keep it simple,’’ he says. ‘‘Flavour
is the most important thing.’’
Zeta espresso
Ingredients
45 ml Belvedere Vodka
15ml caramel liquor
10ml coffee liquor
20ml espresso
Sugar cane stick
Sweet espresso foam
1 Shake and strain
all ingredients
then garnish with
sweet espresso
foam and sugar
cane stick.
2 Can also be
served in a latte
glass on a saucer,
and without
sweet espresso
foam if you don’t
have a syphon.
Sweet espresso
foam
■ For 1-litre syphon:
2 double espressos
10 egg whites
60ml coffee liquor
30ml sugar syrup
1 Shake/mix and charge with
nitrogen.
2 Store
in fridge.
dailytelegraph.com.au tuesday, august 11, 2009 food 27

12. Vintage Nights will be held in the VIP Room
on select dates through August and will
include cocktails, canapés and special reci-
pes to take home. For more information on
Vintage Nights visit our website on
zetabar.com.au/Vintage.
Zeta bar’s famous VIP Room has housed
many an interesting occasion, and tonight
will be no different as the room is trans-
formed for ‘Vintage Nights’.
Inspired by Prohibition, a time when alcohol
consumption and distribution was against
the law, Mixologist Grant Collins has put
together a Vintage and Forgotten Classics
cocktail list designed to conjure up memo-
ries of the era.
“Although it’s a time many of us would
rather forget, the Prohibition era also in-
spired some pretty amazing cocktails when
bartenders had to try and cover up the taste
of alcohol and in turn created some great
drinks. Also, many left the shores of the US
to travel overseas to continue bartending,
so it’s a really important era in cocktail his-
tory. We’ve taken some of the best and
recreated them in their original manner and
with some also added a Zeta twist,” he said.
Enjoy cocktails such as the Prohibition Iced
Tea, the “Monkey Gland,’ and the ‘Clover
Club,’ and be transported back to the era
through various quirks that Grant and his
team have had fun putting together, includ-
ing bartenders dressed in traditional attire
and serving drinks in antique glassware, and
even some served hidden in books.
Ping PongPing PongPing PongPing Pong
60 mls Sloe Gin
10 mls lemon juice
10 mls egg white
Shake and strain into an elegant vintage
receptacle
Clover ClubClover ClubClover ClubClover Club
50 mls Old Tom
20 mls lemon juice
20 mls sugar syrup
30 mls raspberry syrup
10mls egg white
Shake violently and strain into an elegant
vintage receptacle
Monkey GlandMonkey GlandMonkey GlandMonkey Gland
60 mls Gin
30 mls freshly pressed orange juice
3 dash absinthe
3 dash grenadine
Shake well and strain into a vintage martini
glass and garnish with an orange twist
Prohibition Iced TeaProhibition Iced TeaProhibition Iced TeaProhibition Iced Tea
15mls Belvedere Vodka
15mls 10 Cane Rum
15mls Gin
15mls GrandMarnier
20 mls lemon juice
Dash egg white
Shake with exuberance and strain into a
jam jar in brown paper bag-serve with side
of screwdriver oranges*
* for a prohibition style screwdriver, pierce
and orange and fill with Belvedere vodka
(replace orange skin and piercing) cut or-
ange and serve for a prohibition screwdriver
Zeta Mixologist Grant Collins, Head Bartender Jean Munos, and [NEED NAME?]
J o i n u s o n a j o u r n e y b a c k i n t i m e
Z E T A A W A R D S
Bar of the YearBar of the YearBar of the YearBar of the Year
National AHA Awards ‘08
Bar of the YearBar of the YearBar of the YearBar of the Year
HM Awards ‘08
Bar of the YearBar of the YearBar of the YearBar of the Year
AHA Awards ‘08
Bar of the YearBar of the YearBar of the YearBar of the Year
HM Awards ‘07
Bar of the YearBar of the YearBar of the YearBar of the Year
AHA Awards ‘06
Cocktail List of the YearCocktail List of the YearCocktail List of the YearCocktail List of the Year
6th Annual Bar Awards ‘06
Best Bar Presentation & ServiceBest Bar Presentation & ServiceBest Bar Presentation & ServiceBest Bar Presentation & Service
National AHA Awards ‘06
R e c r e a t e o u r V i n t a g e c o c k t a i l s
B Y T H E Z E T A I N T E R N A T I O N A L B A R T E A M
The Vintage Times
July /August 2009Issue 1
L E V E L 4 , H I L T O N S Y D N E Y , 4 8 8 G E O R G E S T R E E T
W W W . Z E T A B A R . C O M . A U
The Ping Pong Prohibition Iced Tea with Screwdrivers
Now when they passed the bone dry law, I was the very first to say that it never would stay.
And neither did I think the law could regulate our thirst. That’s why I’ve got some stored away.
Now since prohibition’s got us drinks is few and far between. Of all the stingy brothers you’re the worst I’ve ever seen.
But I insist on my share. Don’t say it’s all run out. Or else you’re going where-- You know that bad place I been preachin’ ‘bout?
"Save A Little Dram For Me"
Prohibition era song recorded by Thomas Edison studio, 1922

13. WHEN DID YOU GET STARTED IN THE
HOSPITALITY INDUSTRY?
I started a long time ago, when I was about
20-21 years old.
WHAT VENUES HAVE YOU WORKED AT
SINCE YOU STARTED BARTENDING?
Too many to name all of them. Probably
around seven bars in France and about the
same amount in Sydney.
WHAT MADE YOU STICK AROUND IN THE
INDUSTRY?
I could not see myself doing anything else.
I could not go to the office every day, the
routine would kill me.
ARE THERE ANY PEOPLE THAT MENTORED
YOU OR THAT YOU LEARNT FROM IN THE
INDUSTRY?
Definitely Stan Jouenne – who was my bar
manager at Buddha Bar in Paris – he is the
one that made me realise that hospitality
would be my career. And Grant Collins
also taught me a lot at Zeta Bar and
Bar Solutions. But to be honest, I have
learnt and am still learning from all my
workmates.
WHAT ARE THE MOST IMPORTANT
SKILLS/TRAITS A BARTENDER MUST
HAVE IN YOUR OPINION?
Customer service – but of course there is a
lot involved around that.
WHERE HAVE BEEN SOME OF THE HIGHLIGHTS
AND CHALLENGES?
I guess as I get older my experiences are different.
After a year as Brand Ambassador for Grand
Marnier and not running a bar at all, it’s been
challenging to open Pelicano but every day is
a reward.
WHAT ARE YOUR FAVOURITE DRINKS TO MAKE
FOR CUSTOMERS, FRIENDS AND YOURSELF?
Well I’m working hard on the Clover Club for my
fiancée. For customers it depends on them. For
myself that will depend on where, when and who
I’m with.
JeanMunos
PELICANO - SYDNEY
THE TRINBAGO
Glass: Highball
Ingredients:
• 30ml Angostura Bitters
• 30ml Angostura 5 Year Old
• 30ml Honey and ginger syrup
• 30ml Cream
• 30ml Lemon juice
• 45ml Coconut water
Method: Shake and strain
Garnish: Nutmeg
HAVE YOU ENTERED MANY COCKTAIL COMPS
AND WHAT SUCCESS HAVE YOU HAD IN THEM?
I’ve done a few that made me travel a bit but
I have been focusing on how to run a bar
properly rather than competitions. I always find
competitions interesting but I tend to leave them
to other bartenders that are much better than me.
WHAT ADVICE DO YOU HAVE FOR UP AND
COMING BARTENDERS?
If you don’t like people, don’t do it.
bars&clubs 65
AUSTRALIA’S TOP BARTENDERS