American Fare, Australian Flair

By Kim O'Brien

A Taste Test with Soon-to-Open Aussie and the Fox

As the leading restaurant supply store, the WEBstaurant Store often helps new restaurateurs choose the best equipment and products for their burgeoning business. But in the case of soon-to-debut restaurant Aussie and the Fox, we got to host a menu taste test drive in our very own kitchen at the WEBstaurant Store's Lititz, PA headquarters!

Slated to open mid-July in Lancaster, PA, Aussie and the Fox promises to deliver American fare with Australian flair. "Just like America, Australia is also a melting pot of lots of different flavors," said chef Daniella Ward. The menu is a unique collaboration of Ward's classical training and chef Matt Scalzo's background in vegan and vegetarian cooking. The goal, stated Ward, is to serve entrees that are exciting yet "approachable to everyone that comes in our door."

By day, Aussie and the Fox will serve as relaxed café venue. But mid-afternoon, they'll briefly close to alter the interior's lighting, menu, dishes, and overall atmosphere. "The ambiance changes at night," said restaurant proprietor Julia Garber, who spent three years in Australia studying design. The scene shift between lunch and dinner is common in Australian dining venues, she noted.

Below, take a sneak peak at some of the down-under entrees that Aussie and the Fox will be delivering to Lancaster. With savory dishes like chickpea coriander sausage, fisherman's stew in saffron broth, and macadamia crème paired with rich greens, the menu is poised to wow any curious diner - both day or night. Said co-proprietor Frank Fox, "We want to be a bridge restaurant… the bridge between comfort food and excitement."

Learn more about Aussie and the Fox on their Facebook page!

Aussie and the Fox in the WEBstaurant Store kitchen

  • Be Our Guest

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    Chefs Daniella Ward and Matt Scalzo chat with The Aussie and the Fox taste test panel

    Chefs Daniella Ward and Matt Scalzo chat with The Aussie and the Fox taste test panel
  • Roughage Caesar

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    Chef Daniella Ward plates the opening dish, Roughage Caesar (wild greens with Caesar dressing, bread crumbs, soft boiled farm egg, and shaved pecorino Romano cheese)

    Chef Daniella Ward plates the opening dish, Roughage Caesar (wild greens with Caesar dressing, bread crumbs, soft boiled farm egg, and shaved pecorino Romano cheese)
  • Bon Appetit

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    The tasting panel samples Roughage Caesar, paired with Napa Valley wines

    The tasting panel samples Roughage Caesar, paired with Napa Valley wines
  • Crowd Appeal

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    Another shot of the taste test panel

    Another shot of the taste test panel
  • Fisherman’s Stew

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    Chef Daniella Ward and restaurant consultant Tony Page put the final touches on Fisherman’s Stew

    Chef Daniella Ward and restaurant consultant Tony Page put the final touches on Fisherman’s Stew
  • Fisherman’s Stew

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    Fresh mussels, prawns, cod and slipper tails in curried saffron broth and garnished with fresh herbs. The stew was served Bush Bread, a recipe with Australian Aboriginal roots.

    Fresh mussels, prawns, cod and slipper tails in curried saffron broth and garnished with fresh herbs. The stew was served Bush Bread, a recipe with Australian Aboriginal roots.
  • Fish Dip

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    Restaurant consultant Tony Page adds charred onion to a Fish Dip platter.

    Restaurant consultant Tony Page adds charred onion to a Fish Dip platter.
  • Fish Dip

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    A “Build your own” platter, complete with smoked trout rillettes, fennel salad, charred onions, pickles, olives, housemade whole grain mustard aioli, and housemade butter-crust crunch for dipping

    A Build your own platter, complete with smoked trout rillettes, fennel salad, charred onions, pickles, olives, housemade whole grain mustard aioli, and housemade butter-crust crunch for dipping
  • Vegetarian Fare

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    Chefs Daniella Ward and Matt Scalzo put the finishing touches on a unique vegetarian entrée, Coriander Chick Pea Sausage

    Chefs Daniella Ward and Matt Scalzo put the finishing touches on a unique vegetarian entrée, Coriander Chick Pea Sausage
  • Coriander Chick Pea Sausage

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    Vegetarian sausage served atop of green pistachio pesto and braised red lentils

    Vegetarian sausage served atop of green pistachio pesto and braised red lentils
  • Beets n’ Greens

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    Restaurant consultant Tony Page adds macadamia crème to a flavorful beet platter

    Restaurant consultant Tony Page adds macadamia crème to a flavorful beet platter
  • Beets n’ Greens

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    Roasted beets, pickled mustard seeds, micro baby arugula, and macadamia crème

    Roasted beets, pickled mustard seeds, micro baby arugula, and macadamia crème
  • Raise a Glass

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    Restaurant proprietor Frank Fox refills glasses with flavorful Napa Valley wines

    Restaurant proprietor Frank Fox refills glasses with flavorful Napa Valley wines
  • Yucca Chips

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    Housemade yucca chips to accompany the final course, Roasted Lamb Shank.

    Housemade yucca chips to accompany the final course, Roasted Lamb Shank.
  • Roasted Lamb Shank

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    Roasted lamb shank served with proper vegetables (rutabaga, brussels sprouts, taro root in butter, and yucca chips)

    Matt Scalzo dishes out lamb to restaurant proprietor Julia Garber
  • Roasted Lamb Shank

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    Matt Scalzo dishes out lamb to restaurant proprietor Julia Garber

    Roasted lamb shank served with proper vegetables (rutabaga, brussels sprouts, taro root in butter, and yucca chips)
  • Parting Shot

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    A parting shot of the taste test crew

    A parting shot of the taste test crew



Comments

  • Kevin Anderson

    Wow this sounds really cool! I've never tried australian food before. Wish I lived closer to PA.

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