Restaurant Menu's

epicurist

Just want to see what you find a attractive menu
this one is easy to scan and is not to much fairy tale telling of the dishes
share yours


http://www.thecliffhousehotel.com/dining/house-menu/

The Hill Billy

I'm afraid that I'd have to disagree... I find some of those descriptions odd to say the least & difficult to interpret. For example:

Bonbon, Mi-Cuit, Iced, Marinated, The salmon or the cucumber?
Virtual Soil wtf?
Grapefruit Powder
Onion Textures
Coffee Structures
Yoghurt Spheres

Pretentious.

ShatterProof

And why not just say what it is "farmed salmon". Btw no objection to farmed salmon as i dont eat salmon - wild or farmed.

Faith

That menu is bizarre. It's just a collection of words, with no actual descriptions. Normally I can feel my mouth watering when I read a menu, but that one just confused me. Very poorly done.

Krusty_Clown

The layout is fine, but the content is truly awful. Someone was payed by the comma. I'm sure the food could be great, but the way the menu was put together is off-putting. A sprinkling of verbs would help.

Snowie

sounds like some ones trying to be heston Blewmingadale

epicurist

dear all

many thanks for your responses
I just want to know what do YOU think is a nice menu.
Like with all things opinions can be different, what 1 thinks is awfull the other finds attractive.

so pls give examples ......
the menu first given is maybe a extreme example.

but pls copy paste a link to menu you find attractive

The Hill Billy

Krusty_Clown wrote: »

Someone was payed by the comma...

...A sprinkling of verbs would help.

QFT & ROFL respectively.

dudara

OK, I see that the writer of that menu is trying to be 'deconstructed' and just lists the ingredients. Personally, I'd rather read descriptions of both the ingredients and how the food is cooked. Menus in high calibre restaurants should tell a little story.

The Christmas menu section at the bottom is far better as it is simpler.

Thornton's is a great restaurant - here is a link to their pre-threatre menu. It's a Michelin starred restaurant with complex dishes, yet the menu is simple.

Krusty_Clown

Hi Epicurist, I think you may be missing the point. The food may be great. The ingredients may be of the highest standard. The combination of flavours may be wonderful. The problem is with the manner in which the menu is presented.

Your menu (*assumption*) seems to follow the style of Patrick Guilbaud's, i.e. Primary ingredient, followed by supporting/complimentary ingredients, however, it reads like a recipe without the instructions. When you read Guilbaud's menu you have an idea of how the food is cooked, e.g. pan roast duck foie gras, stewed apple, etc. Whereas the quoted menu comes across as the list of everything that is included on the plate. Again, i'll stress, the food combinations may be great, it is just the wording that I find fault with.

Example:

Beetroot 2009
Composition, Dehydrated Cherries, Cashel Blue Cheese,
Gold Vinaigrette, Nasturtium Leaves

This tells me nothing, except that the beetroot is at least from 2009, and that other flavours (listed) are included. The author of the menu needs to figure out how to add a little passion to the menu.... and remove some commas.

Mr.Boots

It is a matter of prefernece i guess, i do like the style it is writen in but this particular one isnt executed very well.
The French Laundry dose this style of menu writing very well i think...it allows you to interpit what you want from it without telling you to much...allowing for a bit of suprise and drama.

example...http://www.tkrg.org/upload/fl_menu.pdf

BaZmO*

Krusty_Clown wrote: »

Whereas the quoted menu comes across as the list of everything that is included on the plate.

I agree, it reads like a shopping list.

Mr.Boots wrote: »

The French Laundry dose this style of menu writing very well i think...it allows you to interpit what you want from it without telling you to much...allowing for a bit of suprise and drama.

I think the "surprise and drama" should come from how the food is presented on the plate and not from the lack of clarity on the menu.

If dishes on a menu are not explained clearly enough people tend to be reluctant to try anything different and just revert to trying something they recognise for fear of getting "actual soil" instead of "virtual soil" whatever the fook that is.

Mr.Boots

BaZmO* wrote: »

I agree, it reads like a shopping list.




I think the "surprise and drama" should come from how the food is presented on the plate and not from the lack of clarity on the menu.

If dishes on a menu are not explained clearly enough people tend to be reluctant to try anything different and just revert to trying something they recognise for fear of getting "actual soil" instead of "virtual soil" whatever the fook that is.

LOL yea agree with the "soil" thinghy.
Also agree that some people might be a bit intimidated by a menu they cant realy relate to, but to those with a open mind and perhaps a better understanding it can be quite exciting.

BaZmO*

Mr.Boots wrote: »

...but to those with a open mind and perhaps a better understanding it can be quite exciting.

I agree to an extent, but it's a bit of a gamble for a business.