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!
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."
Chefs Daniella Ward and Matt Scalzo chat with The Aussie and the Fox taste test panel
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)
The tasting panel samples Roughage Caesar, paired with Napa Valley wines
Another shot of the taste test panel
Chef Daniella Ward and restaurant consultant Tony Page put the final touches on Fisherman’s Stew
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.
Restaurant consultant Tony Page adds charred onion to a Fish Dip platter.
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
Chefs Daniella Ward and Matt Scalzo put the finishing touches on a unique vegetarian entrée, Coriander Chick Pea Sausage
Vegetarian sausage served atop of green pistachio pesto and braised red lentils
Restaurant consultant Tony Page adds macadamia crème to a flavorful beet platter
Roasted beets, pickled mustard seeds, micro baby arugula, and macadamia crème
Restaurant proprietor Frank Fox refills glasses with flavorful Napa Valley wines
Housemade yucca chips to accompany the final course, Roasted Lamb Shank.
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
A parting shot of the taste test crew