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Jackie McMillan said...
I think there is a limit to how much I will pay and still feel I am getting value for money. We recently dined at Foveaux Restaurant and Bar, and did the 9 course degustation menu for $100 per head. The value for money here was extraordinary - especially when you consider how much work went into each dish. (Read my post about it here: http://missdissent.livejournal.com/110120.html)
One of the nice things about October is the chance to eat in some of the top end restaurants for less money with the special offers of Good Food Month. This is how I first tried Guillaume at Bennelong. Gourmet Traveler also has reader dinners which offer a similar type of discounted method of trying fine dining restaurants - I used this method to try Aria and Quay. Tabou which can be expensive ala carte, advertise special menus in Good Living from time to time (for example in October you can enjoy a 5 course Duck Degustation every evening for $68 per person).
I think there are ways of getting good value at fine dining restaurants. One suggestion I have is if you like degustations, always check out the value of the wine package. For example, we dined at Assiette, had the matched wines, which turned out to be 30ml pours! That worked out at 270ml of wine for about $55 per person, a price for which we could have bought a bottle each of our favourite wine on the list!! Whilst I would dine there again (the food was great) I would NEVER order their matched wines.
22-10-2007
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hector said...
I think we are very fortunate to have all the choices we could possibly want in easy reach if you live in the major Australian cities. If you don't get what you pay for then you have just chosen badly ... and don't be worried about leaving a restaurant if it doesn't give you the right impression after you've arrived. Remember in Australia it's all about "The Vibe".
04-12-2007
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ayetobee said...
Currently the cost of living in Australia is rapidly rising, there is an inquiry into the rise of the cost of food. Value is ever more relevant now.
I for one excuse the lack of access to quality ingredients that are accessible to eateries elsewhere (interstate and globally), and focus on making something extraordinary wihin constraints. Menu choice must also follow this rule of thumb, which means that the perception and responsibility of value lies both with the diner as well the venue.
I also look for helpful, sensitive advice from the sommelier and table staff. I am there to be pampered but not doted on, my company more important than theirs and their tasks more important than my conversation. I would like to feel I ate in comfort, almost as though I were at home.
A view is preferable, but can be foregone for gains in the skill of the chef.
I also look for the lack of pretension, a personal trait. Almost as though I got something great for a good price.
Value, therefore is the ease of spend. When I open my wallet, I hope it is without consideration.
12-03-2008
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Robert Coyle said...
I guess you firstly have to ask yourself why you are going to a restaurant. In most cases it's a reputation of greatness that you are chasing with attached "intangible" qualities. I beleive that when I go to a restaurant I like great service + great food + great beers/wines + ambience in style with the overall theme of the restaurant. If you get a combination of food and service I am happy to pay that little bit extra, but $1000 is a ridiculous amount per head.
When it boils down to it simple delicious food cooked with care and great service warrant a bit more from my back pocket. The attached status that increases the price is more likely to be feeding your ego than your senses. Sight, Smell, Taste & Texture (plus attentive service) is worth it's weight in gold and is worth those extra dollars!
14-03-2008
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HelenMaguire said...
I do think we get what we pay for, it is our choice after all and if we want better service/food, then we have to dig deeper into our pockets.
17-05-2008
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www.1001dinners.blogspot.com said...
In short sometimes. I've paid over $500/person quite often, it's easy in Europe and America and as a total experience I've considered it worthwhile about half the time. The value is not in the cost of food it's in the imagination, creativity, presentation, even the cutlery and crockery, service, ambience and physical situation. You can't eat the view but superb venues also have to be worth something.
09-07-2008
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Ky Ross said...
Dining vouchers like from the Entertainment Book make Fine Dining more affordable.
As they say, it taste's better when it is free.
www.schweppes.com.au has weekly restaurant reviews and some great free dining and drink offers at some of Australia's best restaurant's and bars.
18-11-2008
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