Plentiful Fresh Produce Enhances Menus at 98; {lsquo}We Have Changed the Menu to Suit What People Are Wanting This Time of Year'

The Morning Bulletin (Rockhampton, Australia), November 15, 2008 | Go to article overview

Plentiful Fresh Produce Enhances Menus at 98; {lsquo}We Have Changed the Menu to Suit What People Are Wanting This Time of Year'


Byline: Karen Simmons

TO complement their newly released dinner menu, Restaurant 98 will launch its brand new summer lunch and dessert menus on Monday - showcasing the abundance of top-quality fresh produce that is now in season.

Anytime is a good time to slip into 98 and sample an array of dishes with flavours that are a delight to the senses.

Sommelier Chris Gollogly said the enticing new menus would cater for a wide audience.

"We have changed the menu to suit what people are wanting this time of year," Chris said.

"We are known for our great food and exceptional service - we want people to know they can come in and experience this on any occasion."

Whether you simply feel like a nice night out or have a reason to celebrate, 98 caters for such a broad range of dining options.

Always a popular venue during the Christmas function season, Bret recently updated the functions menu which offers many options including a cocktail menu starting at $20 per head, up to $45 per head.

"We are very flexible with what we can do and are more than happy to design a menu that will suit your event," Bret said.

And 98 offers three superb areas - the terrace overlooking the Fitzroy River, the elegant atmosphere of the dining room or the open-air poolside courtyard.

"We have the ability to host three different functions all at once, standup cocktail parties or even a sitdown dinner for up to 130 people - and all private," Chris said.

"What is becoming increasingly popular are Christmas breakfast functions and we are one of the few venues in the city who will host them."

Chris said when people drop in during the week, 98 staff love to be able to provide a wonderful dining experience, knowing people appreciate a night off from cooking at home.

"We really do work hard at knowing our clients, pleasing them and meeting their needs each time they walk through the door," he said. …

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