How many 'starters' how many 'main' etc

highlandsflyer":8xncq0cq said:
It really does depend on the type of cuisine.

I see no real problem with a larger restaurant providing as much choice as their kitchen can sustain, but the way they arrange the menu is key.

For a small place, I do tend to agree a small variety is sufficient.

Concentrate on the quality, not the choice, in my opinion.

However when it comes to wine, it totally pisses me of when you get a choice of only half a dozen. It is easy enough to keep a reasonable stock of wine.

:)


Yup
That's the cookie cookie...in a City you may well be able to do that, and do it well...but even in London i would say its a big ask....in Cardiff? Hardly gastro city.
Keep it small and keep it fresh I would have thought. Wines lists?...my biggest bug-bear...most restuarateurs buy on price and nothing more
 
I was in a restaurant in Vegas where they had around 100 wines. When you ordered them, girls in mission impossible harnesses zipped up and down a tower to the right bin to retrieve your bottle.

If you have enough wines to do that that sounds about right.
 
The Ken":136k9s3v said:
I was in a restaurant in Vegas where they had around 100 wines, when you ordered them, girls in mission impossible harnesses zipped up and down a tower to the right bin to retrieve your bottle.

If you have enough wines to do that that sounds about right.

fantastic :D
 
paininthe":1u7alytv said:
Starter

1 of fish
2 of meat (Cured & Cooked)
1 of cheese
1 of veg
1 of offal

MainCourse
2 of fish
3 of meat (includes offal)
2 of veg

Dessert
1 hot milk
2 cold pastry
2 chocolate (white & dark)
Cheese

Drinks
3 Cask (Pale, Bitter, Porter/Stout)
Wine? I'll let you do that!

An espresso to finish, and that sounds like a decent meal to me!

What do you mean I don't get one of each .....
 
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