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Putting a new spin on Mead’s world

HE’S not afraid to don some trackies and sweat bands and he knows how the restaurant game is played.

And, adding a few more strings to his bow this year is Warren Mead, who has launched the function yacht Moonlight Lady and revamped the fish house as Black Tom’s Bar and Grill. Together with Mead’s at Mosman Bay, he now has an extensive hospitality line up.

In order to keep leisure and the game of tennis in his lifestyle, and to focus on his passion for food, Mr Mead has recruited young salesman and political activist Jason Meotti.

Australian Drug Law Reform Foundation WA president and recently elected as WA Democrats vice-president, Mr Meotti has both vision and drive, attributes Mr Mead is sure to capitalise on in the promotion of his restaurants.

Formerly of AAPT, Mr Meotti is no stranger to the wheelings and dealings of sales teams. Couple this with a family background in hospitality and his hunger for politics, and he’s the kind of guy who can oversee all three operations and create a synergy which will, as he says, maintain and drive Mead’s further into the minds of restaurant goers.

“The Mead’s name is so widely known it makes sense to take advantage of it and to make people aware that Black Tom’s and Moonlight Lady are part of the Mead’s group,” Mr Meotti says.

Officially the sales and marketing manager, Mr Meotti is responsible for overseeing all three operations and marketing and generating sales accordingly.

Mr Meotti has been in the job for around a month and, while getting a feel for the Mead’s business, it’s full steam ahead for marketing operations with a 1300 number already set up, a new website design, and plans for the official launch of Black Tom’s later next month.

Mr Meotti says delaying the official launch of Black Tom’s until late in August gives him time to settle the waves he’s been making with various staff changes and provides time to create an organised and systematic marketing and sales operation.

The launch will form part of the branding process, which Mr Meotti has begun to focus on.

“We need to let Perth know who owns it and who’s behind it,” he says.

“Mead’s, whether we like it or not, is probably the special event/occasion restaurant in Perth, but Black Tom’s is trying to target the business market.

“I guess it all comes back to the basics, which Warren’s so well renowned for – good quality food, good service without the attitude, in a relaxed environment.”





Get behind WA’s food producers by visiting the Hyatt’s ‘Best of WA Produce Buffet’, which this month features Margaret River cheeses at the cafe. The promotion runs from 20-27 July.





Christmas in July celebrations are under way and, to indulge in gourmet delights, visit Miss Maud until 29 July. The celebration features a 65-dish smorgasbord consisting of all your Christmas favourites, including honey glazed ham, turkey, seafood, oven-roasted vegies, and the good bits of Chrissie eating – fruit mince pies, plum pudding, and traditional tortes. Who said the best things could only be enjoyed once a year?



The Fruits of Federation Dinner and a limited new release wine are on offer at Sandalford Caversham Estate on August 3.

The team of Lamonts, Dear Friends, Sandalford, and Whiteman’s Abroad have put together a menu to complement the wines from WA’s oldest wine growing region.

Presented by the Swan Valley Tourism Council and hosted by Australian Women’s Weekly’s Lyndey Milan, the Fruits of Federation Wine Dinner will take place on Friday August 3. Tickets cost $100.





Mead’s will host Moet and Chandon for a wine dinner on July 25. Tickets are $150 and are available on 1300 733 388.





‘Meet the Master and Maker Dinner’ at Origins on July 25 features Ciarault Wines’ Bill and Ena Martin and wine maker Peter Stark. They will guide you through their exquisite wine list, which will be accompany a four-course meal. The menu has been created to complement the wines and, like any meal at Origins, it’s guaranteed to be divine.

The evening will be hosted by Liam Bartlett at a cost of $97 per person.

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