Consultant chef to upgrade menu
Budget: $25 – $50 AUD
Brief
A remote tropical island 3,000 nw of Perth Australia in the Indian Ocean.
We operate a cafe restaurant bakery with a small population and avg covers of only 35.
Aims
To improve the existing menus (dinner then breakfast) at saltmakers by the sea restaurant.
To work with the cook remotely on creating unique sauces/dishes with attention to detail on the plate
To maintain existing budget and an easy to prep and plate up dishes using local ingredients when and where possible
To be sensitive to heavy ingredients that are imported by air or sea freight.
Summary
Each menu will need to be researched and revised. mains all have 1 x veg/vegan, 1 x fish, 1 x meat.
avg stay for visitors is 7 nights, so our aim is to get them 3 time/week, but generally only get them twice.
service is good, plates a little slow on a busy night though, need more unique plates but not time consuming
The 3 theme dinners are:
1. Thursday Coconut Night. (avg. covers: 40)
Notes: A coconut themed night, its popular as it's the last night before the flight off the island.
More creative entree and desserts are required, mains seem well balanced, turmeric sauce easy, but
might need a tweak. a creative salad dressing a must -like a saltmakers tropical salad dressing...
2. Saturday 'wood fired' Sunset Dinner, (avg. covers: 35)
it used to be called sunset dinner, but we changed it to wood fired...
but wood fired is labour intensive to set up, however it does provide a point of difference
i do have a commercial smoker, this would be great if used, but need to smoke in advance????
3. Monday Pasta and Steak Night (avg. covers: 25)
Seems popular as it's also the last night before people fly out on a tuesday.
the pasta is hand made, i've purchased a machine so now easy. sauces need
work on. steak is in fact popular, i had waghu on their once but margin small
bearanaise sauce time consuming, seafood seems more popular now as ive removed
marinara mix and now just local fish and prawns
A remote tropical island 3,000 nw of Perth Australia in the Indian Ocean.
We operate a cafe restaurant bakery with a small population and avg covers of only 35.
Aims
To improve the existing menus (dinner then breakfast) at saltmakers by the sea restaurant.
To work with the cook remotely on creating unique sauces/dishes with attention to detail on the plate
To maintain existing budget and an easy to prep and plate up dishes using local ingredients when and where possible
To be sensitive to heavy ingredients that are imported by air or sea freight.
Summary
Each menu will need to be researched and revised. mains all have 1 x veg/vegan, 1 x fish, 1 x meat.
avg stay for visitors is 7 nights, so our aim is to get them 3 time/week, but generally only get them twice.
service is good, plates a little slow on a busy night though, need more unique plates but not time consuming
The 3 theme dinners are:
1. Thursday Coconut Night. (avg. covers: 40)
Notes: A coconut themed night, its popular as it's the last night before the flight off the island.
More creative entree and desserts are required, mains seem well balanced, turmeric sauce easy, but
might need a tweak. a creative salad dressing a must -like a saltmakers tropical salad dressing...
2. Saturday 'wood fired' Sunset Dinner, (avg. covers: 35)
it used to be called sunset dinner, but we changed it to wood fired...
but wood fired is labour intensive to set up, however it does provide a point of difference
i do have a commercial smoker, this would be great if used, but need to smoke in advance????
3. Monday Pasta and Steak Night (avg. covers: 25)
Seems popular as it's also the last night before people fly out on a tuesday.
the pasta is hand made, i've purchased a machine so now easy. sauces need
work on. steak is in fact popular, i had waghu on their once but margin small
bearanaise sauce time consuming, seafood seems more popular now as ive removed
marinara mix and now just local fish and prawns