Bill Granger of Bill's in Sydney tells us what works and what doesn’t in his restaurant.

By BigHospitality Writer

- Last updated on GMT

Related tags: Food, Restaurant

SURE AS EGGS Scrambled Eggs Signature dishes, the ones that define your career, are often a fluke. Little did I know when I put rich, creamy scrambled eggs on the menu at my first restaurant in '93, that I would become known as Sydney's ...

SURE AS EGGS

Scrambled Eggs Signature dishes, the ones that define your career, are often a fluke. Little did I know when I put rich, creamy scrambled eggs on the menu at my first restaurant in '93, that I would become known as Sydney's ‘egg master', thanks to a review in the New York Times. These days an egg is our logo. Simple food using the best seasonal ingredients has always been my thing, and I guess scrambled eggs is a dish that everyone relates to. They've never been off the menu, never will be.

* TOO SNIPPY Lobster Sandwich One of the great quandaries for a restaurateur is whether to charge market price or what we think the market can bear. We put lobster sandwiches on the menu when we opened our third restaurant in 2005 and the customers loved them. But lobster is even more expensive in Australia than in Britain, so we couldn't charge market price – it would have been the world's most expensive sandwich. We had to take them off because we couldn't afford to keep them on. I guess you could call it creative vision tempered by market forces.

bills.com.au

Related topics: People

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