New Menu
December 4, 2006
What a busy weekend. First Saturday night then Sunday lunch. The beautiful weather at the moment must be enticing more people out for lunch. It was a quick fire 90 people.
It is time to create a new menu. We try to achieve this four times a year. This is very challenging as we try to create a menu that one is appealing to the customer, two is interesting for us chefs, three feasible to prepare in our kitchen, four has a balance of produce, five the season of the year with availability. Some chefs change just the dishes that are no longer possible to make due to out of season produce and price, others because they are not popular. We will be changing 90 percent of the items. So if you have a favourite dish please come in soon for your chance to sample before the change. Also on that note if any of you have a special wish for this new menu please don’t hesitate to let me know and we will try to accommodate your wish.
You make Michael from Michaels look very average indeed. Your food is great and not fake. Keep it up.
Thank you Mark. I have just changed the menu again last night. Always a bumpy time now until the crew know exactly what I want. When did you have dinner?
Hey John, our dinner last Saturday night has brought plenty of comment throughout thet week and apparently even the local butcher in Yeppoon knows all about it . Beef cheeks have become the dish to cook and with the cooler weather, the slow cooked food is welcomed. Pascale has a brilliant photo of one of the legendary souffle’s on her facebook page. Once again thank you so much for the huge effort you and all the staff put into one of the most successful ever Alliance Francaise Bastille Day Dinners. We were treated to some wonderful fare and excellent service.
Kind regards
Nola Pontifex