Page 42 - foodservice magazine April 2019
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FINE DINING
THE HIGH ACHIEVERS OF SYDNEY’S HIGH END
NICHOLAS JORDAN CAUGHT UP WITH SIX OF SYDNEY’S BEST YOUNG WAITERS AND RESTAURANT MANAGERS TO TALK THE PAST, PRESENT AND FUTURE OF AUSTRALIAN FINE-DINING SERVICE.
Remember the ‘00s, when everyone was reading Harry Potter, watching Lord of the Rings and listening to 50 Cent?
Mainstream Australian fine dining was both admired and laughed at for serving tiny morsels on huge white plates.
Back then, that’s what fine dining was – several painstakingly intricate and compact courses, laid down on white tablecloths
by a waiter whose arm was adorned with a freshly starched napkin. Now, everybody seems to have a different idea of what fine dining is, what it’s going to be and whether tablecloths are involved. We asked the up- and-coming class of Sydney’s front of house where they think our fine-dining industry is at, and where it’s heading.
