Top chefs cook up a cheap Tuesday deal in Westfield
Chefs Justin North (Quarter Twenty One), David Tsirekas (Xanthi), Arie Visscher (Cara&Co), Amy Chanta (Chat Thai), Tuesday dining is so problematic in Sydney that retailing giant Westfield has devised a remarkable cheap Tuesday deal to draw patrons into the city to eat.
The Tuesday Chefs' Club deal, which launches this week, will offer specials including, at one, a four-course dinner with wine for $30 and $10 valet parking will be an added incentive.
"I think it will be well received," said participating chef David Tsirekas, whose Xanthi Greek restaurant will be offering pork belly, roasted lamb, Greek salad and caramel baklava ice-cream as part of the deal.
Six restaurants -- Xanthi, Quarter Twenty One, Chat Thai, Spiedo, Chinta Ria Mood For Love and Cara&Co -- will be involved.
Tsirekas said the deal was driven by a desire by Westfield to remind people that there were serious restaurants on the top floor of the shopping centre.
"They're doing it to let people know there are restaurants up here, because sometimes people do forget that," he said.
Simon Goh, from Chinta Ria, said Tuesday dining had to be exciting to get potential diners interested.
"Tuesday night has always been very temperamental," Goh said. "At my other restaurant at Cockle Bay, we always have bands and things to get people out on a Tuesday night, so it's good to see that happening at Westfield too.
"It's great for people to know it's a dining precinct not just a retail precinct."
Other deals at Westfield include a shared pasta main and bottle of wine at Spiedo, a seasonal produce entree, suckling pig main and glass of wine at Quarter Twenty One, and a three-course meal at Chinta Ria.
The decision to implement the deal follows The Sunday Telegraph story on May 13 about the death of Tuesday night dining in Sydney.
One of the restaurants featured in the story - Matt Kemp's Montpellier Public House at Randwick - has since closed.
Quarter Twenty One owner Justin North said conditions were difficult for restaurants at present.
"Thursday, Friday, Saturday are pretty packed, but we're trying to encourage the diner out in the earlier part of the week," North said.
"You have to keep positive and keep listening to customers about what they want."
Source: The Sunday Telegraph, 3 June 2012
