Menu Review and Redesign

Running head: HOSPITALITY
Menu Review and Redesign
Student Name
University Name
Author Note

1MENU PLANNING
Brief Review of the Restaurant
The restaurant which I have chosen is the “Restaurant Orana” in Adelaide. It is owned
and managed by celebrity chef, Jock Zonfrillo. In the year 2019, his restaurant was named
“Australia’s 2019 Restaurant of the Year” by the Good Food Guide (Gourmet Traveller,
2017). In addition to these, he has also made appearances in MasterChef Australia to guide
the participants in creating a gastronomic and visual delight for the customer. The restaurant
mainly categorizes in serving dishes containing Australia’s finest indigenous ingredients and
focusing more on providing the diner with a fine dining experience (delicious.com.au, 2019).
It also caters a multi-course meal, which is often referred to as “alkoopina” written above
their menu. Alkoopina is a term which is often used by the aboriginal people of Australia.
The restaurant is situated in the middle of the Rundle Street with an extraordinary
concept. The menu for lunchcomprises of meat dishes ofAustralia’s famous animals like
Kangaroo, Marron, King George Whiting and Crocodiles. In the dinner menu, squids, prawns
and pipis are offered (Higgins-Desbiolles et al. 2016). In addition to these, wine is also served
to diners to taste the flavour of the dishes better. It is by common knowledge that drinking
wine enhances the flavour of the dish thus, it is recommended to drink wine while having a
meal (Sigala 2019). The restaurant is famous in the country due to its out-of-the-box
innovation of including aboriginal ingredients in the dishes by giving respect to those people.
Identification and Evaluation of the Menu of the Restaurant
The restaurant serves its diners with 9 dishes for lunch, 20 dishes for dinner with a
separate wine list which can be retrieved from their official website (Jakhete & Mankar
2015). There is no specific indication in the menu of dishes which are vegetarian and which
are non-vegetarian. The menu includes finger food which accompanies the main dish with a
soup as the starter. There is no distinct variety of items that can be distinguished from the

2MENU PLANNING
menu of the restaurant. The dishes are all out of place with starters in the middle and the
entrees towards the start and the end. There is no order of the dishes being seen in the menu.
There is a mismatch with the number of items that are being served in the lunch and the
dinner.
It is advised by nutritionists to eat in little amounts during dinner time. The dishes
that are being served during the dinner are mainly meats and fishes prepared in heavy cream
and buttery sauces. The calorie intake of an individual increases when they consume these
dishes (Filimonau & Krivcova 2017). The basic principle of eating in the dinner includes
decreased calorie consumption than other meals in the day. The metabolism rate is observed
to be decreased during the night time for which it is advised to consume lesser food or foods
which contain less calories with high nutrient content. The menu offers heavy meat of
Kangaroo, Marron and King George Whiting which can increase the carbohydrate and fat
content in the individual. These eating habits have been causing numerous cardiovascular and
kidney diseases.
Potential Issues and Alternative Menu Concept
The present menu which is available on their official website has a very bleak
presentation. The speciality of the restaurant is serving diners with the aboriginal
experimented food. This should have been reflected in the menu in an aboriginal way
(Ozdemir & Caliskan 2015). The menu has white as a background with a very small size used
for the name of the dishes. In a five-star restaurant like Orana, it is not mandatory to include
the price of the food in the menu card. It is well-known that well-off people arrive at the
restaurant to feel the essence of the food using aboriginal ingredients. There is no distinct
division between the dishes that are being served during the dinner time. The appearance of
the menu of a five-star restaurant should be classy enough to attract the first gaze of the