Going ahead in leaps & bounds
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