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Pendulum Communications

@pendulumcommunications

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A boutique communications agency specialising in hospitality, travel and lifestyle
Founded by @oliviawarne (22+ years experience)
Bondi Beach, Sydney

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by @pendulumcommunications

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a month ago

A multi-faceted venue has landed at Sydney's iconic harbourside. The Oriana has opened within the Overseas Passenger Terminal at Circular Quay, marking a significant next chapter for the storied site. With many levels and diverse offerings, The Oriana allows its customers to explore the space and find their place among a beer garden, a lively pub, and a coastal-inspired restaurant. Head to the link in bio for the full story. by @pendulumcommunications

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2 months ago

“One of Sydney’s most notable dining rooms has entered a new era.The Overseas Passenger Terminal at Circular Quay has just welcomed one of its biggest arrivals yet, with four-level multi-venue destination @theoriana.sydney being revealed just in time for Vivid, at the former site of Squires Landing and the much-mourned Quay restaurant.The sprawling waterfront hub offers a capacity of 1,500 all up. On the ground floor, a beer garden opens out onto a waterfront terrace, with big screens angling firmly at the game night crowd and major sporting events.The first-floor pub plays it more casually in the daytime, with DJs and a late-night martini menu shifting the dial after 9pm. Across both levels, a classic pub menu namechecks all the heavy hitters – steaks, burgers, parmies and fish and chips – alongside a snackier menu designed for grazers with crowdpleasers like tuna crudo, burrata from Vannella Cheese and salt and pepper squid.Within the former Quay dining room, The Oriana Restaurant (opening Friday May 22) has kept the updates to the world-famous space more modest. On the menu, however the feel is more high-end steakhouse than its towering predecessor, with an emphasis on seafood such as a chilled seafood platter and lobster tagliatelle, as well as a largely NSW steak program that ranges from a 200g pasture-fed eye fillet, through to the Riverine T-Bone (at a hefty 1kg, and equally hefty $280).An events space above tops it off – all with front-row views of the Harbour Bridge and Opera House, and the busy working harbour between them. The mammoth new build unites the formerly disparate spaces, all under the purview of Australian Venue Co. who took over Peter Gilmore’s beloved fine diner when it closed last year. It borrows its name from SS Oriana, one of the first great ocean liners to berth in Sydney, and is likely going to become one of the first ports of calls for cruise ship crowds.The opening has come just in time to welcome the Vivid crowds, with a special $149pp Vivid set menu planned from its first service on May 22, alongside the a la carte offering.” @deliciousaus📷 @stevewburn / @brookemaxwell by @pendulumcommunications

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2 months ago

This restaurant feels JUST like being in Paris! Bouillion L’Entrecôte has fantastic French dishes and is located at Circular Quay 📍 .A must order is the L’Entrecôte Mitraillette sandwich which is made with a fresh, crunchy baguette, medium rare wagyu steak, lots of French fries and that famous green sauce. This was so good and only available at lunchtime. The secret is in the extra ladle of sauce!.There is also Camembert Roti au Four with honey and walnuts which is so gooey delicious. We also loved the Foie gras with caramelised pommes rôties and toasted brioche. I love a retro vol au vent, this one is filled with New Caledonian prawns and served with Nantua sauce. The Gnocchis Maison was also absolutely fantastic with a rich tomato based sauce.Finish off with one of their newer desserts-the Baba au Guéridon with whipped chantilly cream on top!L’Entrecôte Mitraillette $35Foie gras poêlé with caramelised pommes rôties and toasted brioche $69Vol au vent filled with New Caledonian prawns and Nantua sauce $29Gnocchis Maison $39Camembert Rôti au Four $42Baba au Guéridon@bouillonlentrecote INVITE by @pendulumcommunications

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3 months ago

@watsonsbayhotel on the cover of @nzhtravel / @nzherald 💫 by @pendulumcommunications

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3 months ago

“When Joe’s Kitchen opened at Paddington’s @captaincookpaddington, the new restaurant swallowed the pub’s now redundant poker machine room. The historic hotel is the latest in a growing fleet of Sydney pubs forging new business models, unshackled from the pokie dollar. The pizza oven at Joe’s Kitchen stands where slot machines once rattled, cold-fermented pinsa dough and Roman-style pizza just a couple of the ingredients in a bag of culinary tricks introduced by the hotel’s new operator, hospitality group @birdbeargroup . Inheriting a pub that had jettisoned its pokies, Bird & Bear co-owner Adam Marshall understands it takes more than pizza or a great pork cotoletta to survive. Bird & Bear cut its teeth on the poker machine-free pub model three years ago, when it began operating The Village Inn, also in Paddington. Tripling clientele at The Village Inn, Marshall relied on basic community engagement. Good food is part of the equation, but The Village Inn listened to locals, providing outdoor seating where they (and their dogs) felt at home to congregate. Bird & Bear will mirror that strategy at Joe’s Kitchen, with an application lodged to increase the outdoor seating fronting Josephson Street, creating a hub for locals. Marshall said Bird & Bear’s experience in the cafe sector – where they’ve run a number of venues, including Navy Bear at Rushcutters Bay – taught the group how to operate venues without a large alcohol spend, so surviving without poker machine revenue is easier for them to navigate. The group wanted to balance the old and the new at the Captain Cook, and aimed to be inclusive, serving [non-alcoholic] Heaps Normal on tap alongside regular beers such as Resch’s. “These places just need love put into them,” he said.” @goodfoodau 📷 @stevewburn by @pendulumcommunications

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5 months ago

Watching you guys turn a French-food obsession into a little empire has been unreal. Bouillon l’Entrecôte just keeps levelling up, congrats on the expansion of 30 new seats,Big love to Pendulum Communications too — always on it, always pushing the story forward properly.Merci 🤍🇫🇷@bouillonlentrecote @lentrecotegroup @pendulumcommunications@vincent_nicolas_ventura @johangiausseran @lecomtecharline @rodrisoja by @pendulumcommunications

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5 months ago

@thebutlersydney Head Chef @amber_doig_ chatted to @teigannash on tonight’s @sydneyweekender, showcasing her exciting Mexican fusion cuisine, and some of the best city views in Sydney! For the full segment visit Sydney Weekender’s website 💫 by @pendulumcommunications

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6 months ago

15 years of Pendulum 🤍I started this business at 28, not long after arriving from London, with big ideas, zero clue and a whole lot of grit.Huge thanks to my brilliant clients, media mates and suppliers — your trust, support and collaborations are the reason Pendulum is still here & thriving 15 years later.And to my incredible Account Director, @rosierosestacey 🌹— Your loyalty, leadership and support over the years has meant everything. Truly couldn’t do this without you.Feeling proud, grateful, and excited for what’s next ✨ by @pendulumcommunications

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6 months ago

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7 months ago

@sydney featuring some of our fave clients 🤩 💛@operabarsydney / @thebutlersydney / @watsonsbayhotel by @pendulumcommunications

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7 months ago

Stay with me at one of my favourite spots in Sydney 🤍 I’ve been to Watsons Bay Hotel countless times, but never actually stayed the night, what an experience!The hotel has just completed a $3 million refurbishment of their Middle and Top Deck, and if you, like me, usually hang around the Beach Club downstairs… you need to head up. It’s chic, elevated, and there’s even a dedicated bar with the dreamiest views.Food, vibes and iconic sunsets… this was honestly the perfect Sydney weekend. by @pendulumcommunications

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8 months ago