We sat down with our Head Chef Jules Santisi to ask him about the aromas Spring menu, which is something new for aromas, so we were very excited to hear all about it.
We heard you don’t normally do a Spring menu.
No we don’t traditionally but this Winter was so mild we decided to try it for the first time. People weren’t ordering the hearty winter meals, they were loving the lighter more Spring style meals and that inspired us to create a dedicated menu.
What do you like about Spring?
I love the produce that is starting to become available, such as leafy greens, green vegetables, radishes, sweet corn, and Brussels sprouts.
What are some of the highlights about the Spring menu?
Something different on the breakfast menu is the Gluten Free Herb Loaf with poached free range eggs, smoked salmon, goat’s milk yoghurt.
A dish on the lunch menu which we expect to be popular is the Pork Belly with roast parsnip, apple, green onion, parsley and honey. Parsnips are great this time of year and such a good partnership with the pork belly.
What’s your favourite item on the new menu?
The Chicken Supreme (pictured) with truffled corn, sautéed kale, broccoli, jus. The baby corn is fantastic this time of year and adding the truffle to it brings a whole new level. Kale is also really amazing this time of year, and the combination of everything creates such a great dish.
What are you looking forward to about Summer?
I always look forward to stone fruits such as lychees and mangoes. I could eat them all year!