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Creative updates for your Easter menu

Autumn has well and truly arrived and with the leaves starting to fall, it’s time to start thinking of spicing up your menu for the cooler seasons.

As the weather turns cooler we start craving heavier foods that nourish the soul as well as the body, so it’s a great idea to revisit some traditional favourites while adding a twist of your own.

 

Heat up the winter soups

Nothing warms you up better than soup. While the humble bone broth has experienced a health revival in the last year, you can experiment by adding delicious root vegetables like swedes and turnips.

Or go all out with Asian soups. Think miso-based, Thai flavours like Tom Yum or Tom Kha, or even amp up the spice-factor with Indian-inspired warmers like chilli, turmeric and mustard seed.

Your customers will appreciate the delicious yet still health-conscious menu option.

 

Create veg versions of classic meat dishes

Vegan and vegetarian dining is on the rise, and we all know how important catering to our customers is! There’s nothing worse for our vegetarian and vegan friends than finding out the only option they can have is the quinoa salad with the goat’s cheese and pancetta taken out.

Ensure you have a vegetarian and vegan option that is a complete meal in itself. Suggestions include a mushroom stroganoff or mushroom bourguignon, chilli, pot pies and ratatouille. Or ask your chef what they love to serve vegetarian visitors at home – that dish is likely to be a winner in your restaurant or café.

 

Indulge in comforting sweets

It took Jesus three days to rise from the dead, which is about the same amount of time it might take you to get a croissant at some of the hippest bakeries and patisseries in Melbourne or Sydney.

The buttery French classic has experienced a revival in recent times. So it’s the perfect time to add this sweet treat, and its relatives the cronut and the cruffin, to your menu.

Play around with lesser known varieties like rhubarb and blackcurrant Danish or stick to the classics like pain au chocolat and almond.

And it wouldn’t be Easter without hot cross buns. Give your customers a pang of childhood nostalgia while offering a healthier alternative to other pastries.

 

Splash out on drinks

If you serve alcohol, it’s time to put the gin away and bring out the whisky, rum and heavier beers.

American ales and European wheat beers are great options for celebrating the temperature drop. Ditto with mulled wine and classics like a hot toddy.

Easter is an exciting time to change up your menu and ease your customers into winter. Start thinking about how you can shake up your menu with old favourites and irresistible new delights.

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