Day 127: Rockyourfella..

New warm oysters on the menu today, out with the new style Kilpatrick which I thought were a major hit. To bring in the more wintery white wine poached oysters on a bed of smokey bacon and sauerkraut topped with hollandaise. This recipe sounded very strange and complex at first, but after a taste the richness of the bacon and sauerkraut was balanced by the acidity in the hollandaise and the poached oyster.

For the first night they actually sold ok, probably because it was pouring rain outside. I have a feeling that making the hollandaise every service will be a headache not knowing how much will be required.

It was a semi busy night enough to get excited about the restaurant was full of big tables meaning we would get slammed with all orders coming in big and simultaneously, but this also means we would be outta there by 10.