Nothing done half assed!

Photography By HENRY HARGREAVES, words by HENRY HARGREAVES

BENEFITS OF A STAFF MEAL

We put a minimum of 15 hours into each meal we serve the customers, so we want to put a similar amount of effort into what we serve ourselves. We know what’s expected of staff meals and don’t want to half-ass anything! So it’s not surprising that the staff almost always stay around for the staff meal. The meal helps increase team morale, creativity, and friendship, and is something we all look forward to.

"Tonight we had regulars at the bar who were invited to stay and join us for the staff meal."

ALWAYS EVOLVING

It changes every night. We like to have a no-waste kitchen so it sometimes starts with some leftovers. Each member of the kitchen is brought into help on staff meals and give input so they are also quite thought out. It’s often about trying something new and creating, and if we’re doing that, we are also learning new things at the same time and teaching the others in the kitchen.

STAFF DRINKS

We drink wine and do wine education at the table with our staff meal. It’s a great opportunity for the kitchen staff to try the wines and better understand what we are pairing our food with and ultimately becomes an enjoyable element of the staff meal that helps us unwind, relax and have the last few laughs of the night.

"The meal helps increase team morale, creativity, and friendship"

dISH

Conji with confit duck leg, fried corn, asparagus, ginger sauce.

Lamingtons with mango and liquid nitrogen coconut ice cream

STAFF

Kale, Nick, Alice, Allie, Georgie, George, John, Kira, Marion, Joseph, Dan + regulars

Find them here!