Good Eggs

From my station in the kitchen I can see every part of the restaurant and I watch my staff with pride. In the early days it was hard to get the right balance of staff to achieve an approximation of the atmosphere of a Spanish tapas bar within the heart of Melbourne. Initially the customers resisted, expecting fine dining. Eventually the front of house crew worked out how to get the customers to talk and become involved in the tapas experience. Eating at a tapas bar is never a passive experience and although Australians will probably never scream their orders like the Spanish do, our team has broken down those artificial barriers that dining rooms can create. The crew out the front perform an almost theatrical tightrope act, balancing hospitality and absurd fun and I think that’s because they believe in everything we do — especially in the kitchen.