Today Rydges Mt Panorama is proud to present our Chicane Bar & Grill Kitchen Rules… and to add to the fantasy, let’s imagine that we have MKR judges, Pete & Manu, pulling up outside…
It’s the doorbell. No time for panic because preparation is complete. Our Chef, Andrew, and his team are ready for the challenge!
With the heavily sponsored car parked, the dapper diners straighten their matching suits, say ‘bonjour’ and ‘g’day’ to FOH Supervisor, Katie, who smiles and shows them to their table.
Curiously they sit on the same side of the table. Cosy indeed, but lousy for conversation. That’s okay, however, these chaps are used to dining without talking – they have developed a secret code where raised eyebrows and quirky grins speak volumes.
Katie moves the cutlery to accommodate the seating arrangement and entrées are served…
Pete has ordered the Seared Giant Scallops & Trunkey Creek ‘Cheeky Chorizo’ with pineapple puree. ‘Chorizo’ is indeed a cheeky little sausage, he muses, no-one knows whether to pronounce it ‘chor-eezo’ or ‘cho-ritzo’. He is grinning like a Cheshire cat so he must be pleased with the presentation…
Manu has ordered the Warm Sautéed Wild Mushroom & Spinach Tart with grilled haloumi cheese, balsamic glaze. He wonders whether the mushrooms will be tamer now they have been sautéed. And Manu is also grinning like a chat de Cheshire donc il doit être satisfait de la présentation…
Both judges eat. Slowly. In silence. With their mouths closed, as their mothers taught them.
Pete’s left eyebrow arches like a sprayed caterpillar. He is obviously very impressed. Either that or he has wind. Manu’s brow furrows and he nods sagely. He’s also impressed. Either that or he has detected that Pete has wind.
The mains are served.
Pete has gone for the Oven Roasted Chicken filled with a prawn & dill mousse served on sweet potato mash, organic carrots & mango cream. Manu has ordered the Oven Roasted Lamb Rump with potato gratin, lamb croquette & rosemary jus. They nod knowingly to each other, agreeing that the kitchen must have two ovens. Chooks and sheep make strange bedfellows.
They again eat in silence, leaving not a skerrick on the plate. In fact, the plates are so clean they nearly sport that little animated sparkly thing that goes ‘ding’. Cheshire cats indeed!
Time for dessert.
Pete had one eye on the Vanilla Panna Cotta with Raspberry Jelly and Watermelon Gelato and the other on the Mango & Passionfruit ‘Mess’ with Passionfruit Ice Cream. So did Manu. They share their desserts, each trying to get the bigger portion like two seagulls fighting over a chip. Talk about passion… talk about mess. It is not pretty.
Pete and Manu’s eyes meet. The moment must be seized. They nod, give a simultaneous wry smile, spring to their feet, rip open their shirts and do a lap of the table, performing an overactive impression of flappy birds.
“Perfection!” Pete announces, climbing onto his chair. “Oui! Parfekshon!” Manu agrees. “Ten out of ten!” shouts Pete. Manu agrees, “Oui! Dix out of dix!!!”
Well! Were Andrew, Katie and the team in the kitchen surprised at the judges’ reaction?! Not at all. Apparently it happens all the time…
For the full menu at Rydges Mt Panorama’s Chicane Bar & Grill, click here.