It’s cre­ative and fresh

Think KC’s Grill and Bar is all meat? Try their seafood

Whitsunday Times - - CHILL -

YOU may think that KC’s Grill and Bar is all about the meat, but their de­li­cious fresh seafood is prov­ing just as pop­u­lar.

Head chef Alan Bryce said peo­ple were usu­ally pleas­antly surprised at their seafood op­tions, in­clud­ing their mas­sive seafood plat­ter for two, salt and pep­per cala­mari and their pop­u­lar grilled mus­sels.

“Be­ing a grill and bar, most peo­ple ex­pect us to be all about steaks but one of our big suc­cesses has been our seafood plat­ter and our grilled mus­sels with roast gar­lic and truf­fle but­ter,” Mr Bryce said.

“That’s ac­tu­ally been one of our big­gest sell­ers since I brought that on the menu.

“We also try to source lo­cal seafood where pos­si­ble and run that on the daily spe­cial boards.”

KC’s aren’t get­ting com­pla­cent ei­ther as they look to in­tro­duce their new win­ter menu in mid to late June.

“We’ll have a few in­ter­est­ing new ideas and changes on it. I don’t want to give away too much at the mo­ment but it will def­i­nitely be in­ter­est­ing,” Mr Bryce said. “We’ll be aim­ing to cater to healthy op­tions and di­etary re­quire­ments. In­stead of us­ing the tra­di­tional grain fed beef, we’ll be bring­ing in grass fed for a change, while also keep­ing in mind to bring it in line with a win­ter style menu.”

You can’t for­get their clas­sic dishes ei­ther, with the reef and beef still their most pop­u­lar choice.

“Our other big suc­cess has been the Hi­malayan salt dry aged beef. It’s aged for eight weeks by lo­cal butch­ers. If any cus­tomers come in, that’s what I rec­om­mend they try,” Mr Bryce said.

PHOTO: DANE LILLINGSTONE

MOUTH­WA­TER­ING: KC’s Grill and Bar head chef Alan Bryce with some of their tasty seafood.

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