Interior, done. Ordering, done. Equipment setup and working. Food in house and prepped, check. Menus written, typed and printed, check. Ready for guests to come walking through the door?? Looks like it's time for the real chef-life to kick in......
This is going to be short and sharp because we've got to run back to the kitchen and yet again go through our list of things to do! After several months of getting ourselves ready for opening it's finally time for the doors of Pussey Liquor (our home for our residency for the next few months) to open for the first time. To start off with we will be hosting a “friends, family and locals” night with great canapés and drinks to give the first visitors a chance to view the space and enjoy the hard work that has gone into making the space what it is today. Restaurants will usually follow this with a few days of what is called a “soft launch” with lower reservations being taken to give us all a final idea of what a real dinner service is going to be like. Once we've worked out any difficult kinks it's all hands on deck as we go all guns blazing into what will most likely be a very busy opening week. A press launch follows soon after and there you go – a restaurant opening done right....that is, unless something VERY catastrophic happens. We're going to make sure that endlessly rehearsed lists will be checked off over and over again until the first guest walks through the doors.
Being busy is what we live for and to me there really is nothing that can compare to the rush of firing of food as orders fly in through the ticket machine. Having to cook off and plate dinner for 70 people on a busy night is no simple task and I can't wait. Opening night jitters?? None from me, because once you've checked off all your lists all you have left is you and your wits. Welcome to our Summer Residency everyone, we can't wait to have you! R.
PS. Don't forget to make sure to make sure you're following our Twitter Account as we'll be tweeting and periscoping (live video-streaming) as we open