When you take over an iconic restaurant and make changes, you’re always going to get plenty of feedback, but after two months the Poinciana team are still enjoying listening and responding to the locals.
‘It’s actually really cool to be in a place where people care enough to give you good ideas,’ says owner Moni. ‘We’re developing a 100 per cent organic wine list with wine consultant Tristan Bray, which should be available in the next week or so. Also, in addition to the restaurant menu we’ve added a tasty cheap bar menu for people who just want to drop in and have a few drinks at the bar.
‘We now have Coopers, Stone & Wood and cider on tap at the bar.
‘Chef Kahlil has also been working with local producers to create a twilight Saturday night farmers market that will be kicking off at the rear of the cafe in spring’.
Photo supplied: Chef Kahlil, barista Dan and owner Moni at the Poinciana
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