Andy Lee Chef proprietor menus will be created based on a mixture of “Modern British “Style food that has seen the evolution of the “British Gastro Pub”.
Andy Lee is returning back to his first love of the hospitality which is cooking, he started at the age of 13 in school before attending Liverpool’s Colquitt Culinary College where he graduated as a Chef. Since then Andy Lee has worked the other side of the stove managing high profile restaurants and deluxe hotels.
During this time Andy worked with many great Chefs on the world stage and played an active part in the development of menus and recipes.
Bacchus House will be offering a traditional English breakfast in the morning, with pea meal bacon and a specially made breakfast sausage from his own recipe.
Try a fruit smoothie or locally baked bread or Eggs Benedict served daily in the Bacchus dining room.
In the evening time there will a changing five course “ Gourmet Menu” using local produce from regional growers, farmers and suppliers. Andy or Annette both of whom are Sommeliers would be pleased to select a Sommelier wine selection to accompany your menu at $45 per person
This menu will reflect what is best from the region with a European/ British influence and will involve some of the classic dishes of years gone by.
There will be an option of choice for menu course, special dietary requests will be catered for, we also have partnerships with restaurants within the vicinity and Concierge service will be pleased to make arrangements on your behalf.
Spa Cuisine will be of healthy origin, organically grown and produced with emphasis on locally produced that is healthy and like all our food of the finest quality.
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