lunch dandenong ranges

 

SkyHigh launches its new winter menu with sustainability in mind. SkyHigh cooks whole chickens and ducks with the breasts served on our restaurant menus, the rest of the meats pulled to be used on our bistro menu and functions menu and even the carcasses and roasting juices used for the making of stocks and sauces. The aim is head to toe, nothing wasted.

Twenty years ago, most chefs wrote menus according to how they liked to cook and what they knew guests would prefer to eat. Few chefs cared about the seasonality of items or the consequences of importing ingredients from across the globe.

Now, of course, that ethos has changed dramatically, with guests more conscious than ever before of where their food comes from.

Our SkyHigh chefs are passionate and enthusiastic about what’s in season and which producers they partner with.

Our chefs are looking forward to thinking beyond the food by managing waste, utilising our kitchen garden and buying locally. Examples of items on our current menu, grown in our own garden include:

  • Pea sprouts
  • Thyme
  • Parsley
  • Mixed greens
  • Chives
  • Rosemary
  • Silverbeet

SkyHigh cares for the environment by using recycled water on the gardens, recycling all plastic, cardboard, glass bottles and polystyrene containers. All our internal lights have been converted from halogen to LED and the kitchen utilises 100% biodegradable portion pockets, composts all vegetable and fruit waste for re-use on the kitchen garden. We have also started converting the car park lights to LED.

Click here to look at our new winter menus.

Sunday-Dining

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