New venture for Perry

by OnFood

Neil Perry says he'll be adding another restaurant to his existing portfolio of seven by the end of 2012.

The celebrity chef and restaurant owner is planning another spot with his business partners, it was revealed in the Australian Financial Review.

But it's not going to be another repeat of his existing concept, Rockpool Bar and Grill, seen in Sydney, Melbourne, and Perth.

Nor the newer Spice Temple which is now in Sydney and Melbourne.

...But we'll have to hold our breaths just a little bit longer to find out precisely what will be different.

Whatever it is, he hopes it will be the start of least three more restaurants to come.

In the meantime, Neil has expanded his Spice Temple concept by adding in a yum cha menu in Melbourne.

This new menu includes more than 45 dishes from Har gow, King prawn and bamboo fresh rice noodles, and white jade rolls with crab meat sauce.

There's also lamb and salted chilli pot stickers, and what's said to be the "world’s best" egg tart.

"It will demonstrate the skill and diversity of our chefs and give our customers more reasons to return," he says.

“Everything on the menu will be sourced from our line up of reputable suppliers and made in our kitchens - from the delicious ‘sriracha’ style chilli sauce and the paper thin cheong fun (rice noodle rolls) to the variety of classic dumplings such as har gow and wu gok.

“We'll also be using the wood fire grill upstairs at Rockpool Bar and Grill to make our delicious BBQ pork buns and the char siu pork for our cold cut plate.”

Neil hopes to extend the menu to the Sydney Spice Temple if it's well received.

Keywords: neil perry, chefs, restaurants

Comments:

Wednesday, February 15, 2012 by

How does Neil keep an eye on standard, customer service, quality, presentation etc. when obviously he cannot be in more than 1 place at once, let alone monitor interstate. Good luck

Tuesday, February 14, 2012 by

It'd be great to see Neil embrace some Australian wild foods. Does the world need another Asian restaurant when there's so much of our own indigenous food to explore?

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