Valentines Day

February the 14th can be a special day for some people. It all depends on your situation and beliefs.

For us in the restaurant industry it usually means a busy night with lots of tables of two.Not just two, we always end up with an odd 3 or 5 now keep your mind out of the gutter. Actually this valentines we had two couples actually join their tables, how romantic (not).

Our evening went very well considering the six course menu with 103 people to feed that’s over 600 plates that night.

Our Valentines Menu 2009 was

The love Menu

Ciabatta bread with olives, semidried tomato, fetta drizzled with basil and balsamic glaze

*****

The love of Duck, smoked duck breast, duck leg confit & Peking duck sausage    or

The love of Asparagus lightly seared spears with tomato, egg, bocconcini & lemon butter sauce   or

The love of Pumpkin roast pumpkin soup finished with rich velvet cream   or/

The love of Prawns crisp fried prawn tails dressed in prawn crackers on rocket & pepper caramel leaves

*****

Porcini risotto with love parsley & Parmesan shavings

*****

Three coloured sorbet

*****

The love of Fish Barramundi, salmon and Moreton bay bug scroll with lobster sauce & vanilla mash

The love of Steak grilled eye fillet steak with sweet potato thyme flavoured mushrooms, Bearnaise sauce & red wine glaze

The love of Chicken mild tikka masala marinated chicken with mango relish, fragrant rice & crisp poppadums

The love of Pasta tagliatelle ribbons of egg pasta with grilled Mediterranean vegetables, olives, baby spinach & fresh Parmesan

*****

For chocolate lovers, everything chocolate chefs selection of chocolate delicacies

The restaurant looked fantastic full of tables spilling out onto the poolside area, lucky it was not bad weather until late. We did have the rain covers in place as we had been expecting a pour at any time.

All the staff enjoyed the night aswell as the customers who were more than satisfied with the value for money they received. The above menu cost only $60 per head.

For us chefs it was a daunting task one of which we will certainly amend for next year, not that we didn’t manage but we can certainly make it easier which allows less room for mistakes.

Chef John ran the pass, Chef Kenny plated, Chef Philip cooked the main meals, Chef Paul controlled the entrees, Apprentice Cassi controlled the desserts and helped Paul. Callum ran the floor. A big congratulations to my team for a fantastic effort.