Set menu or seasonal fresh produce?

For a while now, we’ve been toying around with the idea of going with a seasonal fresh produce menu. It has been a very strong idea in itself but I think we’re convinced that it is the way to go. At Monal, we’re all for good, fresh food that will make you feel good. Add good wine to it and that becomes an experience. Everyone deserves to have a good meal when they step into a restaurant and spend their money. Anything less than a complete, fresh and tasty meal won’t do.

The decision has been made – we’re moving towards a seasonal menu. Everyday, a new menu will drawn up, based on whatever is available fresh in the markets. This allows us to bring variety and play around with a diverse pool of available fresh food. The deal-makers behind this decision were:

1. Whatever is in season is fresh – most important
2. Whatever is in season is cheap – helps a lot in passing the savings on to the customer. Do you really want an avocado that bad that you’re willing to pay $5 for it?
3. Signature dishes will always remain on the menu anyway.
4. This allows us to do flashy stuff like chardonnay-grilled snapper every now and then!
5. We’re at the markets, in touch with butchers and talking to suppliers everyday; we’re on top of things (!)
6. The customers get new and exciting stuff every time they come in.

After operating the kitchen in Monal for over a year and half, this seems to be the next step, the only way to go. We’ll bring the best to the table. We’ll change the way things work, for the better. We’re on it.