Go­ing ahead in leaps & bounds

Sunday Tasmanian - Tassie Living - - FRONT PAGE -

Graeme Phillips

WHAT’S that thing they say about busi­ness – that to stand still is to go back­wards? Well, in re­cent years you cer­tainly couldn’t ac­cuse Frog­more Creek of stand­ing still.

First came their pur­chase and ex­pan­sion to 45ha of the Roslyn vine­yard at Cam­pa­nia.

This was fol­lowed by the pur­chase of Mead­ow­bank Es­tate’s restau­rant and 10ha of vines at Cam­bridge, the sale of their orig­i­nal large vine­yard and property at Penna to the main­land own­ers of Jansz Tas­ma­nia and, last De­cem­ber, plant­ing an additional 7ha of new vines and new va­ri­eties at Roslyn.

Now they have plans for ma­jor changes to the restau­rant.

They’ve al­ready re­confi gured the mer­chan­dis­ing/ cel­lar door area at the en­trance to the restau­rant, with the mer­chan­dis­ing dis­play pushed off to the right and re­placed 699 Richmond Rd, Cam­bridge Li­censed Open daily from 11.30am 6248 4484 on the left by a long tast­ing counter run­ning through to the restau­rant ser­vice area.

While not privy to the de­tails, I be­lieve this is the fi rst move to­wards what will shortly be­come a fairly salu­bri­ous wine/ food/ de­gus­ta­tion/ ex­pe­ri­en­tial fa­cil­ity in­volv­ing a new kitchen, a new style of menu and the con­struc­tion of a new space ex­tend­ing out to­wards, and over­look­ing, the vines.

I be­lieve there are also plans to re­jig the present din­ing ar­eas, which might or might not in­volve the re­lo­ca­tion of the kitchen.

No doubt their think­ing be­hind the changes is to en­able the restau­rant to cater to a wider and more across- the- board de­mo­graphic.

How­ever, mind­ful of the diffi cul­ties Pep­per­mint Bay and oth­ers have ex­pe­ri­enced in com­bin­ing and ser­vic­ing mixed in­for­mal and for­mal din­ing fa­cil­i­ties, one can only hope, what­ever changes even­tu­ate, that the restau­rant re­tains the po­si­tion it’s en­joyed since open­ing as one of the very best din­ing es­tab­lish­ments in the state.

While Frog­more’s own­ers were no doubt mulling over such things at a nearby ta­ble at lunch last Sun­day, we were there to check out their lat­est change – the ap­point­ment, one month ago, of Reuben Koop­man as the new head chef.

Koop­man comes with a CV fea­tur­ing in­tern­ships, chef de par­tie and ex­tended souschef ex­pe­ri­ence at such il­lus­tri­ous three and two- star es­tab­lish­ments as Al­bert and Michel Roux’s Le Gavroche, The Restau­rant Marco Pierre White and Le Manoir aux Quat’Saisons in Eng­land, and Restau­rant Ver­meer, de Zwetheul, De Bokkepruik and De Lib­rije in his home­land, The Nether­lands, plus four years

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