Boxes were just printed

Boxes are in the way you see the logo when they're stacked was something I thought we would try out...a little unconventional design but............

The storefront signs are up

Right about now it feels a little odd to see things happening so quickly...one after another. Tomorrow I go through my first batch of on the line working interviews. I just finishes sous-vide'ing some terderloin filets and will be making the par grilled rosti's early afternoon as well as my hibiscus glaze. Ria is putting down all the orders for food on the computer...a task that is superhuman in nature if you ask me. Things are all going well, very happy...a little stressed and all sorts of confused but stuff is starting to roll.

The tables are in, a week and a half to go!!!

Here are some new pics :)

A post...been a while but nothing really happend for a while and then alot of things happened at the same time

Here you go people. Been a while since I updated but Ive been busy.

An update on my ulcer

So, progress has come very recently. We now have a storefront. We are going for a very classic look for the outside and a slightly more modern and simple look inside. Our food as a whole is fairly low key...just a bit creative. We now have a wine distributor and have yet to truly cement relationships with other supplier but as long as we have the money they will love us. I am pretty satisfied with how the place looks so far. We also got an extension on our grace period since the mall management took a month of our priginal period to sit around and not get our utilities installed. As for what the future holds...still not quite sure, but menu wise Im hoping on a tasting menu I can change weekly and ideally daily when I get some help in the kitchen. We went to singapore to take a look at Ria's new school and I have to say it was a very positive experience...I can very much see myself living there for a while. Haven't been updating for a while because there has really been no action up until now....I can sleep a little more now that I see things going well....how long this will last.............nobody knows.

Permits and menu

Today we are taking care of permits and such including my work permit. We also saw a list of approved positions for immigration sponsoring. Now I know why pastry in thiis country sucks. You can't sponsor a proper pastry chef. Thank goodness I'm the executive.

Savoury Menu is done with... I think its fairly simple and stright forward...I will post a draft so If any of you have any opinions you can let me know.

Lunch Bistro Menu:


Soups:

Cream of wild mushroom soup
Tomato bisque soup
Chicken soup a la maman

Salads:

Crab and avocado salad
crab, avocado, tomatoes, fresh greens topped and citrus vinaigrette

Willamette salad
smoked Salmons, dried cranberries, blue cheese, fresh greens and apple vinaigrette

Caesar salad
romaine lettuce, garlic croutons, shaved parmesan, poached egg and caesar dressing

Appetizers:

Onion tart
caramelized onions, smoked duck bacon, edam cheese and crème fraiche

Frites Parisiennes
potato frites, garlic and fresh herbs

Tuna tartare
sashimi grade tuna tossed with wasabi vinaigrette

Mains:

Lamb tartine
rosemary roasted lamb, fresh greens, garlic aoli and tomato relish

Tartine of chicken and mushrooms
poached Chicken, wild mushrooms, manchego cheese, roasted garlic and herbs

Tartine of Peruvian Shrimp
escabeche salad of shrimp, on fresh greens and cucumber

Epicure burger
burger with Margaret River cheddar, sun-dried tomato aioli and fresh greens

Steak frites
hangar Steak served medium with our house frites and garlic aioli

Roasted chicken
brick oven roasted half chicken, onion roasted potatoes

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Dinner and Tasting Menu:

Soup:

Lobster bisque
Black bean soup with grilled corn
Plantain soup with roast chicken

Salads:
Sweet potato and apple salad
roasted sweet potato, fresh apples and creamy apple vinaigrette

Crab and avocado salad
crab, avocado, tomatoes, fresh greens topped and citrus vinaigrette

Caesar salad
romaine lettuce, garlic croutons, shaved parmesan, poached egg and caesar dressing

Appetizers:
Tuna tartare
sashimi grade tuna tossed with wasabi vinaigrette

Foie gras
seared foie gras, apple compote, brioche and cointreau

Salmon rillettes
spiced and smoked salmon rilletes, fresh greens and warm baguette

Mains:
Crab and mango ravioli
crab, grilled mango, avocado sauce, crème fraiche and jeruk bali

Skillet crisped snapper
skillet crisped snapper, fried yucca and garlic mojito

Jerked chicken
jerked chicken with jicama salad

Magret of duck
laquered duck breast with warm savoury pumpkin tart

Filet mignon
filet mignon, hibiscus glaze, tropical chutney and spicy potato rosti

Rack of lamb
Guava glazed lamb rack, shallot/basil mashed potatoes, roast banana tzaziki

Progress is slow but ...well, just slow

The walls are coming on slowly but surely, barely any work has been done other than tile being put up in the kitchen. Our exhaust hood got in today and we are patiently waiting for the people that brought it in to complete the job. Found a couple of good suppliers here and that makes me a bit relieved. I also met up with the owner of the business which will eventually be our wine and liquor supplier and it turns out he is looking for a place to supply him with cheeseplates, small salads and some desserts for his wine bar. I am working on a selection for him to quote him a price. This will hopefully end up being a long-lasting and beautiful relationship. As you can see in the picture the roof is starting to be shelled in and slowly but surely its starting to look like a restaurant. In other news, my little cupcake is 10 weeks old now and in the mommy's tummy healthy and active. Saw the ultrasound and cupcake started wiggling around. This baby is so beautiful...I'm so happy :D (says Alex with a dorky smiley)