On the 4th of September, we treated our staff to a pre-launch tasting of our new Spring menu. The theme was lush, fresh and healthy with lots of yellow, green and orange colours present in each dish.
Head Chef Kyle Noll and Head Pastry Chefs George Dardamanis and Robyn Curnow did a thorough presentation on the night. Chef Kyle shared his thought process behind each new dish and highlighted the key flavours and components. Chefs George and Robyn introduced the Spring collection of desserts. We also had Jordan from 5 Senses Coffee show our barista team how to make Nitro-infused cold brews.
Everyone had a chance to taste every dish and dessert, and provided feedback to the kitchen and pastry teams.
The Spring Menu was officially launched the next day on the 5th of September, bringing a bursting of colours and flavours to our local patrons. There is a growing number of vegan options both on our All-Day and dessert menus. The drinks selection has also been refreshed to champion the spring produce and to introduce a couple of new brewing techniques. We’re also now carrying a new range of artisan teas specifically designed for the Hatter & the Hare by Impala & Peacock.
Like the Spring season, the Hatter and the Hare offerings are just blossoming! Check out our menus here.
Pre-launch Photos by Leah Shoman
Food Photos by Gareth Sobey, styled by Melinda King