THE SOAK Q&A
3.
Why is the menu focused on
brining, steeping, fermenting and soaking?
We wanted to come up with a concept that
was unique to the area of Victoria. I believe
steeping and preserving are the best ways
to develop deep, bold and strong flavours,
whether it be with meats or vegetables
or preparing fruit for use in desserts. The
soaking techniques allow flavour to absorb
deep into the foods and enhance tenderness.
It’s all about creating taste through longer
periods of time, using methods that soak
and steep food and drink with long-lasting
flavour. Not only are we enriching flavour but
we are also using techniques that provide
many health benefits, for example kefir, a
fermented milk, can aid digestion.
4.
What meal times will be available?
The venue will be open from 7am, with
extended opening hours until 2am on
Thursdays, Fridays & Saturdays, offering
a new late-night experience to the area.
Breakfast will be served from 7-10.30am,
Monday-Friday and from 8am on a Saturday.
We will also be offering an all-day Sunday
brunch served from 10am-4pm. Lunch and
dinner will be served every day of the week,
with late night nibbles available on Thursday,
Friday and Saturday. The food and drink
menus will have specialist dishes tailored to
different times of the day, so our guests can
experience ‘soaked’ food and drink all day.
THE WORLD OF HOSPITALITY
5
5.
Can you explain more about the
thinking behind the signature Rum Baba and
the dish itself?
This is one of my favourite items on our
menu.
The Rum Baba is a traditional dessert soaked
in fermented rum, topped with juicy, roasted
pineapple, it’s a special dish which guests will
be able to enjoy as a punchy afternoon treat
or from our dessert menu.
What better way to represent the concept
behind The Soak than with our very own
signature ‘soaked’ Rum Baba? I can’t wait for
everyone to try it.