If you are a follower of reality TV, you may be aware of the eating challenges regularly undertaken showcasing the battle between mans stomach, and outrageous menu items. A local Perth restaurant has entered the fray in no uncertain terms by unleashing a monstrous 3.5kg masoko burger challenge.
It’s understood the challenge has not been successfully undertaken at the time of writing, however there is no shortage of challengers willing to give it a crack.
There are eating challenges and then there is this supersized challenge at a restaurant in Vic Park which could be the mother of them all. Continue reading
Perth Restaurant Redevelopment Seems To Be Out of Favour With Families
After undergoing a multimillion dollar redevelopment, a local Perth restaurant seems to have gotten off on the wrong foot with local families.
An upmarket tavern that overlooks the ocean at Port Beach in North Fremantle has come under fire by patrons, who claim there has been a ban on kids and parents with prams inside the establishment.
But the owner of Coast Port Beach, recently opened as a multi-million dollar redevelopment of the old Salt on the Beach, disputes parents’ accounts of being given marching orders – and says the swanky venue aims at being “everybody’s beach house.”
Is Your Restaurant Justified To Charge For Cakeage?
A local Perth restaurant has ignited debate over its decision to charge patrons a fee known as “cakeage” for cutting up a serving cakes that patrons bring with them to the restaurant. There are two very clear sides to the debate, with justification for morale victory being found on both sides. From the perspective of the business owner, generally the opportunity to buy a cake on premesis exists, and as such a byo cake situation decreases revenue for the business. Added to this, is the fact that there are costs incurred in serving the cake by way of staff time to do the cutting and serving, not to mention the wear and tear on crockery and utensils (plates will get broken, cutlery will get lost or stolen), and finally the cost to wash the dishes. Continue reading
WHEN a cafe pushes itself to produce restaurant-quality fare, it’s an impressive surprise. When a flash new restaurant serves tricked-up cafe food priced at the higher end of the scale, it’s a bit of a letdown. And as much as I want to fall in love with Isle of Voyage, that’s the impression I’m left with.
Isle opened five weeks ago atop the man-made island in Elizabeth Quay. Maybe there are just too many seats — 250, with half outside — to deliver some wow factor. Or maybe the surrounds dictate the restaurant’s vibe. Continue reading