From Planet of the Apes to Jaws, six classic movies have been given a tantalizing twist that is not-so common and oh-so Commoner. Each menu is available in conjunction with the regular menu and will run for one month only, giving Commoner fans a chance to try six different, delectable movie themed menus in 2012.
Offered at just $80/head, or $120 with matching wines, guests are offered 5 courses of The Commoner’s delectable modern British style fare, according to the theme for that month’s menu. Think ‘Back to the Butcher’ (a paddock to plate menu focusing on sustainable and local producers) and ‘Whisky Business’ (a single-malt whisky wonderland held in conjunction with Australian Gourmet Pages’ whisky authority Franz Scheurer).
The Commoner’s movie inspired menu themes include:
Based on the classic move Poultergeist, there is nothing fowl about these smoking hot birds – don’t be chicken to try this menu!
The month of April sees something in the water… something with crunch! Jaws becomes Claws as The Commoner serves up a month of crispy crustaceans.
WHISKY BUSINESS (June)
Put a fire in your belly this June! The Commoner has joined with renowned whisky raconteur and Australian Gourmet Pages editor Franz Scheurer (who will be speaking at the launch night) to create a whisky menu that showcases some of the best single-malt matches around.
BACK TO THE BUTCHER (August)
Forget time travel – produce driven menus are the way of the future! Sourcing directly from local suppliers, this paddock-to-plate themed menu will give you a taste of some of the best quality meat Victoria has to offer.
Drop by in October for a taste of Belicatessen – a fine swine and cider matching menu, showcasing the marriage between pork and cider.
PLANET OF THE CANAPES (December)
Concluding the year in a celebratory spirit is the Planet of the Canapes. A snacking menu with bite, it will leave you going ape for more!
Bookings are essential! Phone 03 9415 6876 or email firstname.lastname@example.org or head to www.thecommoner.com.au
Read our interview with Commoner Head Chef Brook Petrie HERE