While the client brief included a rebrand along with naming and identities for the hotel’s four venue spaces, Seesaw worked in collaboration with the hotel’s renowned culinary chef Pierre Khodja, management and patrons to source inspiration for creative aspects of the brief. We took the time to appreciate Pierre’s preferred produce; they savoured the hotel’s five course menu options, they absorbed the rich history of the Flinders area and of the hotel itself, primarily through the colourful yarns of local patrons.
Seasaw’s creative embraces the history, soul and spirit of the venue. Our copy approach captures the character, personality and voice of the hotel. Those colourful local yarns have been preserved on the hotel’s menu systems, which are easy to use and update in house. With this approach, they have engaged with and honoured the patrons of today, and the patrons of yesterday.