IN FOCUS // Pre-theatre menus
Tickets, please Pre-theatre menus provide a taste of your offering to guests in an efficient manner. WORDS Amy Northcott “DINNER AND A show” is a phrase that’s becoming more and
more prevalent as live entertainment continues to grow in our
cities. And therein lies an opportunity for restaurants to offer a curated offering that focuses on speed and showcases what an
institution does best. Hospitality speaks with Aria, Beckett’s, and Gingerboy about condensing a dining experience through the medium of a pre-theatre menu.
Aria The theatre menu has long been a staple at Aria, which has
offered the multi-course experience since it opened 24 years
ago — no surprise given the restaurant’s proximity to the Sydney Opera House. Executive Chef Tom Gorringe has put together a
pre-theatre menu of two or three courses that is available from 5:30–6:00pm Monday to Thursday and from 5:00–6:00pm on Friday and Saturday.
The chef believes time is of the essence when it comes to pre-
theatre dining, which is why the menu is short and snappy. “We
want our guests to have a mini Aria experience and enjoy without being worried about making it to their show on time,” says
Gorringe. “We offer two- and three-course menus as we want our guests to experience what we offer across multiple courses.”
Front of house is also across scheduling, too. “In our pre-service
briefings, we discuss the start times of the shows at the Opera
House, and the team always checks with guests to see what show
they’re going to see,” says Gorringe. “It means we can ensure they are able to arrive at any given show on time.”
Gorringe says the dishes on the menu are a mix of seasonal
favourites along with Aria classics to cater to both regular and new guests. “A pre-theatre dining menu is the perfect opportunity to
showcase a venue,” he says. “We love that this offering often results in guests coming back to enjoy the longer-format tasting menus. I
would absolutely encourage other venues to offer a pre-theatre menu — it’s a great way to introduce your menu to a broader audience.” 8 | Hospitality
