april news
Back to the Future.........
We have some awesome food coming over the “back to the future” weekend. (26th & 27th March) Some old favourites, like the six foot, chicken slab & a new take on the lamb wrap, some of our current trends, & some very exciting dishes on the horizon of our future! I wouldn’t even know where to start with the new items, our inspired cheese burger with sourdough brioche bun, the macaroni & cheese is just divine, pork & chorizo? what else can I say... a marriage made in pig heaven or maybe just mine. We even have a contender to replace the chicken salad, a beautiful combination of flavours brought together by the orange cinnamon emulsion, it has that same wow factor that had us all going crazy over the lemon lime dressing! Feedback from the weekend will help guide our menu over the coming months & we are all really excited by the new dishes, I don’t know whether I could even pick a favourite! The produce we are getting our hands on not only for the weekend but currently is awesome & we are all very excited by it!
Speaking of produce, we have been getting in some organic suckling pigs & beautiful organic squash & pumpkins from one of our suppliers. Maybe even coming into the winter months there’s a good chance of getting our hands on some truffles! All of this great produce combined with the inspiration for the back to the future weekend & we are considering running produce/ underground dinners once a month depending on interest. Possibly even starting in a few weeks. We’re throwing around the idea of a 6-8 course dinner featuring suckling pig as part of the meal & finishing with an awesome cheese board. If you are interested we will take your name & number & let you know once we’ve decided on a date!
I have to apologise for being out & about a little more recently, & also thank the staff for holding the fort whilst I have been indisposed. Truth is I am trying to get myself back into shape! Or a better shape.... I was asked to donate a prize for vision’s weight loss challenge they are running, & this has kick started what feels like my selfish indulgence to try & drop some weight & maybe even compete in a triathlon again. I’ve been riding with Gav, Denis & co. regularly, & race acrossthe park when I get time to fit in a boxing class with Les. Considering I’ve never been much of a fan of gyms, I am spending a few hours a week down at vision & is pretty amazing. If you need a kick start like I did I’d definitely head down & see them! Apart from being a little tired, I am feeling great & thinking clearer, which will hopefully mean that I can be even more productive & inspirational! (I know this is wishful thinking)
Hope you all enjoy!
Regards, Nick
P.S. Ellen has raised in excess of $5000 to shave her hair for shave for a cure. Well done! & Pete would like a mention it’s his 21st b’day soon happy b’day! & also to Emily who has turned 18!!
March News
Back to the Future weekend......... Apologies to some that I told would be the weekend of the 12th March, but we have put it in for a definate, over the weekend of the 26th & 27th March. We will run a specific menu just for this weekend bringing back some of the old items, some of the current dishes & some new ones for you all to try! Any requests for the weekend menu we will take into consideration.
Thankfully we haven’t had too many changes to produce prices to warrant menu changes at the moment, the exception is to the quality of produce we have been getting has been varied. Rocket & baby spinach esp. has been inconsistent. But we are doing our best to bring you great food as always. We’ve changed our meat supplier to a wholesaler in Kirrawee. They approached us about a month ago & we started using them towards the end of February. They open from 4am which means that Darren or myself can drop in on the way to work & pick out the carcasses that we want, & get them delivered later that morning. We are buying our lamb from them, & started buying saddles of pork from them, which we can take the bellies off for our pork belly dish, & then using the rest of the saddle for specials! Darren has ripped some awesome boneless roast loin with crackling, one served with roast puree corn, vanilla peaches & asparagus & then with a grape, esshallot & tarragon salad with fennel seed dressing!
The sourdough testing is continuing, & using organic flour, we’re producing our own sourdough fruit loaf, & on various days, olive, white sourdough, soy & linseed & I’ve even been experimenting with a fig walnut & rasin. I’ve also started on the hot cross bun war path! Making both fruit buns & a choc chip, currant version they have been a hit thus far, only making an appearance on the weekends though! We’ve been using the starter to make sourdough pancakes some weekends & sourdough english muffins on other weekends! Both are awesome, & we now have some organic maple syrup on the way too! We’ve also been producing a yeast assisted sourdough which we are using to make all of our rolls. We’ve been using this yeast assited sourdough to make fresh bread for catering & sandwiches, including my kids, it keeps the costs down for us, hence we can pass on the savings! If you have a party, work lunchon or other why not come have a chat with us? I’m sure we can arrange some beautiful food for your next event! If you would like to try some of my sourdough please ask, as I have been baking most days, in saying this I have been selling most of the bread I bake also, so get in quick! You can always order a loaf!?
Don’t forget that our liquor license permits a drink without a meal, so if you feel like a glass of wine or a beer in the arvo, you can come & sit & relax without having to order a meal, & you can always grab a cheese platter or a little snack if you feel like it! We always have some little tidbits we order that normally don’t see the light of day, & we can organise something unique for you to indulge.
Regards, Nick
P.S. Cam is back from his trek with AYAC, & Ellen is going to paarticipate in shave for a cure & i’m
sure she’d appreciate any support given!
