Magma by Dany Karam, Cabravale

Magma is a premium steakhouse and whisky bar developed as part of the Novotel Cabramatta redevelopment by Cabravale Diggers. Led by chef Dany Karam, the venue combines high-end dining with a technically driven beverage program, centred around a bespoke 360-degree bar designed for both performance and guest interaction. I was engaged as a beverage consultant to collaborate on the bar concept, cocktail program, and operational structure, supporting the venue from development through to launch.

Bar Consulting Scope & Deliverables

• Creative collaboration with Chef Dany Karam on beverage direction and concept alignment

• Design and optimisation of a 360-degree flat bar for efficient service flow and guest engagement

• Curation of a 300-bottle spirits program focused on premium whisky, agave, and global classics

• Development of an advanced cocktail program incorporating rotovap and centrifuge techniques

• Creation of structured prep workflows to support consistency, speed, and flavour clarity

• Recruitment and structuring of the bar team across service and production roles

• Full OSE procurement including back bar setup, equipment specification, and prep tools

• Staff training covering cocktail execution, whisky knowledge, and service standards

• Pre-opening support including setup, service runs, and team implementation

• Ongoing operational support including supplier coordination and system refinement