Menu Review and Redesign of Restaurant Orana, Adelaide

This report presents a review and redesign of the menu for the "Restaurant Orana" in Adelaide, owned by chef Jock Zonfrillo. The report begins with a brief overview of the restaurant, highlighting its focus on Australian indigenous ingredients and fine dining experience. The analysis identifies issues ...Read More

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

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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

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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

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customer. This will help the restaurant achieve a better name in the market with huge
customer satisfaction.
The alternative menu concept that is made by me will pay attention to the above
mentioned points. A black background has been added to add a classy touch to the menu with
golden side patterns. The patterns are of Aztec type which is prevalent in the aboriginal
Australia. The patterns add a personal touch of the aboriginal people belonging to the city of
Adelaide by remembering their contribution towards the food community (El Fiorenza et al.
2018). A tree has been placed at the top right corner of the menu as this signifies the soul of
an aboriginal person. The tree is drawn on a white background to be seen by the diners.
Proper distinction of the dishes has been done to make it easier for the diner to understand
what dish is what. There are three pages in the menu card for the dinner time. These are the
starters, entree and dessert and drinks. This will make it easier for the diner to distinguish and
give time to select each and every dish.

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References
delicious.com.au. (2019). Restaurant Orana, Adelaide: a place that's unmistakably
Australian. [online] Available at:
https://www.delicious.com.au/eat-out/restaurants/review/restaurant-orana-adelaide-a-
place-thats-unmistakably-australian/sk7p9ueq [Accessed 11 Aug. 2019].
El Fiorenza, J.C., Chakraborty, A., Rishi, R. and Baghel, K., 2018, October. Smart Menu
Card System. In 2018 3rd International Conference on Communication and
Electronics Systems (ICCES) (pp. 847-849). IEEE.
Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and more responsible
consumer food choice: An exploratory study of managerial perceptions. Journal of
cleaner production, 143, pp.516-527.
Gourmet Traveller. (2017). Why Orana is Australia's Restaurant of the Year. [online]
Available at: https://www.gourmettraveller.com.au/news/restaurant-news/why-orana-
is-australias-restaurant-of-the-year-4021 [Accessed 11 Aug. 2019].
Higgins-Desbiolles, F., Vilkinas, T., Wijesinghe, G., Akbar, S. and Gifford, S., 2016.
Indigenous foods benefiting indigenous Australians. CAUTHE 2016: The Changing
Landscape of Tourism and Hospitality: The Impact of Emerging Markets and
Emerging Destinations, p.527.
Jakhete, M.D. and Mankar, P.C., 2015. Implementation of Smart Restaurant with e-menu
Card. International Journal of Computer Applications, 119(21).
Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature. Journal of
Foodservice Business Research, 18(3), pp.189-206.

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Sigala, M., 2019. A market approach to social value co-creation: Findings and implications
from “Mageires” the social restaurant. Marketing Theory, 19(1), pp.27-45.