Spring Menu

Yet another menu for Beaches to be proud of.

This is always a very testing time for the restaurant, nobody knows exactly what is going on except the top chef (me). The hardest thing is for myself to get across to the staff exactly what I want, how & why, without causing to many dramas!

The weeks before the menu start I am doing lots of searching for my menu, what’s in season now, how much, can we actually get it up here on the Capricorn coast, and so on. Then I write it and study it for repetition, balance and practicality.  It’s easy to write a few dishes down, and say thats it, but how much of the same commodities do you use, and can we actually make a souffle with just the one oven?

A lot of thought must go into the menu.

Then of course the big day comes with an extra early start that allows us to prepare everything ready for the evening service, even though we have been haed at it for a couple of days already, we need to balance the old menu with the new. As we still have excess prep from the finishing menu to sell, so it becomes a smorgasbord of dishes for the customer to choose from, sometimes too much.

I think also that maybe I need to add a glossary to the menu so that everybody can understand what its all about. Just imagine if I wrote it in French…..