Championing high quality produce sourced from within the region wherever possible, Potato Head’s food menu is paired with a thoughtfully put together root-to-flower cocktail menu, utilising the indigenous herbs, spices, fruits and flowers of the archipelago.
For the first time, the culinary team have completely overhauled the menu, adding two new starter options, a seafood soup, four handmade pasta choices; eight large plates, including three top-grade beef dishes; and an Indonesian-inspired dessert.
Influenced by some of the world’s favourite food cultures, the new Grand Menu includes: Tuna Nicoise, Homemade Black Ink Angel Hair, Pan Fried Snapper, 210g Beef Tenderloin YGS, Fried Banana with Coconut Nectar. In addition the refreshed à la carte offerings, Potato Head is introducing a blackboard menu of daily specials, showcasing the season’s ripest ingredients, fresh catch of the day, festive platters and more.
The new menu at Potato Head’s city-centre brasserie will be available from Thursday 1 March.