With the days starting to get hotter and longer, restaurants are preparing for the busy summer months by looking at different menus with more summery flavours.
Scott Bridger, who is the executive chef and co-owner of Bib and Tucker restaurant with former Olympic Swimmer Eamon Sullivan, said the restaurant changed its menu for the summer months.
He said this summer, it was all about healthy and locally produced food.
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READ NOW“Seasonal local West Australian produce that is cooked well is the best trend these days,” he said.
“People are definitely more health conscious in summer,” he said.
“Any local fish always does well, our woodfired oven and grills get a real workout over the summer, with steaks, vegetables and shellfish.”
Mr Bridger said the restaurant changed the menu every summer.
“It’s an exciting time in the kitchen, with all the stone fruit and heirloom variety of vegetables coming into season,” he said.
“All of the heavier, robust dishes are removed from our menus to make way for exciting seafood and many lighter dishes.”