Full of exciting flavours, the smallest items on the menu are packing the biggest punch.
Already a subscriber?The flambadou oyster at Poetica, in the heart of North Sydney’s business district, is literally the hottest snack in Australia. “It must be pushing 500 degrees in the heart of the fire,” says sous chef Leo Wurtz.
The flambadou oyster , is just one of the highly considered, come-hither snacks to be found scattered across the burgeoning restaurant group Etymon, taking in Poetica, The Charles, Soluna, Genzo and Loulou Bistro. He feared that guests would ignore more expensive menu items for the cheaper snacks, but human nature being what it is , the spend per customer has increased. “We just had one table of nine start with three snacks each, in addition to their meal,” he says. “As far as tracking spend per head, the snacks have done us a lot of favours.”The potato rosti on The Charles’ current menu is Hannigan’s idea of a perfect snack.
Before Loulou, Parker worked with two-Michelin-star chef Daniel Berlin in Stockholm. “It was a 27-course menu, but we sent out 18 different snacks before it started,” he says. “It was wild.” “Sweet snacks are a fun way to test creative or quirky ideas,” says Mead. “I’m obsessed with seasoning desserts with more savoury flavours, too, like miso and mirin.”
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