Does your restaurant bill include a sneaky "carbon-free fee"?

Do you hate it when sneaky charges for bread, water, or service fees, are added to your restaurant bill?

If so, you might want to avoid eating at establishments in London owned by the Noble Inn group.

Noble Inn gastro pubs add a "discretionary" carbon-free fee to customers' bills. Meaning you have to ask for it to be removed.

London newspaper Metro this weekend posted a story about customers unhappy with the extra charge, reporting the fee was added to the total meal price at The Pig and Whistle in trendy Islington.

Commenters described the charge as ‘stupid and sneaky,’ ‘a load of b******s,’ and a ‘total scam’.

Noble Inns, The Pig and Butcher’s parent company, told Metro that all tables (regardless of guest numbers or total spend) are asked to give a flat £1.23 to either of the two corporate social responsibility projects it supports; GiftTrees and Street Smart.

This allows diners to "offset the environmental impact of their meal" by putting money towards trees being planted in the developing world, or helping the homeless.

Which is all very laudable, but maybe diners should be asked first before being hit by the charge?

"It’s ridiculous that some restaurants are now charging diners for carbon offsetting schemes," customer service consultant Jane Hawkes told Metro.

"These kinds of extra charges are becoming increasingly common and can be incredibly confusing for customers. Whether it’s a ‘carbon free’ dining fee, an automatic service charge or a sustainability levy, the result is the same; the final bill is higher than expected."

Nando's forgets it is in the hospitality business

 

I love a Nando's peri-peri chicken meal. Extra hot. Preferably with a side of fries and some coleslaw. 

Unfortunately, the South African fast food company has forgotten that the food business is also the hospitality business. 

Nando's refuses to accept cash for any purchases in Australia.

It is firm about its policy: 

"No order will be processed without payment and no cash payments will be accepted," it says.

So Nando's just lost me and - I suspect - a whole lot of other customers. I have credit cards up the wazoo. A debit card, too. 

But sometimes I have cash and want to spend it. 

And I am not keen on being told that legal tender is not acceptable. And there are old folk, poor folk, who maybe want to spend some small change.

So Nando's, you're cancelled.

It's so simple. There are a lot of businesses selling chicken in many guises.

If Nando's doesn't want your cash then you can just walk straight back out and find another local business open to all forms of payment. One that caters for its customers. 
    

A recent Sydney restaurant arrival hits all the right notes

You are never quite sure what you are going to get with a restaurant in a hotel.

Some are too pretentious. Others absurdly expensive.

But recent arrival Pont Brasserie in the InterContinental Sydney is just the sort of restaurant you'd love to have in your own neighbourhood.

Taking the place of what was a Meat & Wine Co. eatery, Pont Brasserie offers good food, cooked well in a laidback atmosphere. It is the sort of spot where you'd feel at home whether you want just one course, or a feast with friends. 

A key element in why Pont Brasserie works so well is that it is run by one of Sydney's best hospitality professionals in Erez Gordon (above), ex Bishop Sessa and Bistro Bruno.

Gordon, a restaurateur, consultant and wine expert, has put together a team of relaxed pros, who manage to bring fun to the dining out experience.

And he's also put together a wine list - including several by the glass - that offers a broad swathe of choice. Looking for some advice? He's happy to match each course to an eminently suitable tipple.

Think names like boutique Australian producers Riesling Freak, Coates and Nashdale Lane, along with well-priced imports from France, Italy and Austria.

So to the menu.

Entrees (all under $30) include the likes of scallop crudo or Wagyu tartare, but we were in a seafood mood and chose Fremantle octopus with hoi sin and cucumber along with king prawns with rosemary and orange miso butter. Both were fresh and absolutely on point.

Mains tend to be on the meatier side of the ledger, We were tempted by lamb loin chop with zucchini, as well as barramundi with wasabi velouté and finger lime.

On reflection, however, we would not have swapped our Ora king salmon with local asparagus, or the bargain spaghetti vongole with garlic and parsley ($35, below), which delivered a delightful little taste of the Adriatic. 

The grill offers a range of dishes, including a free-range 1/2 chicken, and beef brochette with peppers and chimichurri (Damn! I wish I'd tried that) along with several cuts of steak served with house fries, peppercorn sauce and a selection of mustards. Several sides are also on offer.

There are cheeses and dessert to finish with, but you'd have to be pretty hungry to need the extra carbs.

The prices are more than fair given the quality of the food - and there is currently a "Hot Seat" offer at the bar that offers 50% off a la carte dinner and drinks when you are seated between 5-6pm.

All in all, a most enjoyable dining experience.

Pont Brasserie is open Tuesday-Friday for lunch from noon and Tuesday to Saturday for dinner.  See https://www.pontbrasserie.com.au/

# The writer was a guest of Pont Brasserie.

       

Surcharges and service charges a blight on the restaurant experience

There is a new threat to the customer enjoyment of a café or restaurant experience: the insidious creep of "surcharges" and "service charges".

Because hospitality workers are guaranteed a decent wage under Australian workplace laws, tipping has always been considered voluntary. I generally tip between 12-15% for good service, usually making sure the money goes straight into the hand of the person who has looked after us.

Most Australians are also used to the idea of paying a surcharge on a Sunday, or a public holiday, when businesses have to pay their staff an additional penalty rate. Or even for group bookings, who can be difficult and are notoriously poor tippers.

But how about a compulsory extra charge just because it is Monday? Or Wednesday.

A recent arrival on the Brisbane dining scene, Komeyui - an offshoot of a Melbourne business - caused a lot of debate on Facebook this week with its compulsory 5% "service" charge on midweek days.

The business does not make it clear whether or not the charge goes to staff, but if customers are paying a "service" charge then they can hardly be expected to also tip. And 5% is less than a lot of diners would leave voluntarily.

At the bottom of the menu is note saying: "Service charge of 5% on weekdays and Saturdays, 10% on Sundays and 15% on public holidays applies."

The owner of a successful local café says the surcharges like this - and for a glass of tap water - are a bad look. 

"People who are dining out hate to be confronted with extra charges," she says. "If the menu says $33, then that is what people expect to pay. Adding a surcharge likes this makes it look like a business has simply got its sums wrong when doing its pricing.

"It makes a lot more sense to build costs into your prices across the board and charge what people expect they are going to pay."

Others disagree. I spoke out strongly against added charges - I also hate being charged extra for a slice of bread and butter - and was told: "Your extreme position here is out of step and unhelpful to the industry."

Well, so be it. 

It is called the "hospitality" industry, not the "screw another 5% out of the unsuspecting" industry.

Another hospitality industry figure posted: "Product and service cost what they cost, but isn't that what ‘the price’ is. An additional service charge on special days you can understand, but if it’s just adding 5% everyday then shouldn’t that be the price?"

And the owner of a well-known wine bar contributed: "I don't think tipping has become a part of our culture yet. We expect employers to pay the right amount and build it into the price of their product/service."

Added charges also cause angst. Is this additional charge calculated before, or after, GST. And before, or after, any credit card surcharge. Another creeping issue.

One insider put it best, I think: "Does it go to the staff, who presumably get paid award wages, or is it a bit of icing on the cake for the business?"

A good question - and one that any business imposing such a charge should make very clear. 

A taste of the English seaside in the heart of Surry Hills

One of the great joys of visiting Britain is enjoying the local seafood - and not just the famous fish and chips.

From Cornwall to Cromer, Southwold to Whitby, English seaside towns invariably have a seafood bistro or two highlighting the local catch.

Not all of them are of Rick Stein quality, but they do offer fresh local delicacies.

Now Sydney's fashionable Surry Hills, not quite by the sea, and nowhere near Britain, has its own seafood bistro The Rover, which reopened in March and this week unveiled a British-inspired seafood bistro as the final phase of its renovation.

The restaurant will serve a "coastal menu" in a casual ambience.

The PR blurb proclaims "fresh and fuss-free coastal fare best enjoyed with friends and great drinks in hand".

The menu certainly reads well. 

Think starters like raw scallop, horseradish, cucumber and dill; cured mackerel with seaweed hot sauce and eel pate with horseradish jelly and glazed crumpet.

Mains might include fisherman’s pie with smoked trout and potato gratin; whole flathead with clams and garlic (below); or turbot chunk with Basque-inspired pil pil and sauce vierge.

 

I'm sold already.

Throw in a wine list with names like Mac Forbes and Margan by the glass or carafe, along with offerings from France, Spain and Italy and an impressive by the bottle list including some seafood-friendly Muscadets and I can't wait to visit.

"We’ve had such a great reception to the new era of The Rover since reopening and so we’re incredibly excited to welcome more guests in to enjoy drinks and bar snacks before heading upstairs for a relaxed and inviting dining experience," says co-owner James Bradey.

Executive chef Pip Pratt (one of the Bentley) has drawn on his childhood in the UK to create the menu, which boasts a daily choice of three crustaceans such as a whole scampi, yabbie and jumbo prawns poached and served cold with a selection of traditional sauces.

 

The Rover will also feature a rotation of oysters from the east coast's top producers.

The restaurant is part of the Liquid & Larder hospitality group’s family of drinking and dining venues including Grandma’s Bar, Bistecca and The Gidley.

Click here to read more about The Rover.

Meet Sydney's latest gourmet precinct: Darling Quarter

Sydney is set to get a new gourmet dining precinct with the imminent opening of the inner-city Darling Quarter - on the fringes of Chinatown and Darling Harbour.

A tree-lined area overlooking Tumbalong Park, Darling Quarter will open before Christmas and is designed as an escape from the bustle of the CBD.

Among the star restaurants being touted by the publicists are:

MuMian (below) a sister to Sydney’s Tao restaurant, serving Cantonese cuisine with three private dining rooms and four banquet menus. In addition to traditional favourites, the menu includes signature dishes like: cucumber, black sesame, pumpkin seed and yuzu dressing. 

Ichoume (top image) has colourful interiors and an izakaya-style menu featuring dishes like Wagyu beef sushi with foie gras and caviar; and specialty drinks like Karuizawa yuzu beer.

Braza Churrascaria is a Brazilian chain loved by meat lovers, serving rump cap steaks, skewered seafood and slow-cooked meats, along with Caipirinha cocktails.

Vesta Italian will be serving up pizzas, pastas, and specialty dishes, along with Aperol Spritzes for summer thirst quenching. 

Doodee Noodle will offer "authentic" Thai street food including favourites with a twist like pad thai soft shell crab.

Also coming soon are Dopa, a retro Tokyo-inspired donburi and dessert bar, Kürtősh (home of Hungarian chimney cakes), Chatime (bubble tea) and Goobne (Korean oven-roasted chicken) along with casual eateries Alma, St Dreux, Haven Speciality Coffee, and Singapore street food from Killiney Kopitiam.

For those not so gourmet inclined, there is also a McDonald's.

See darlingquarter.com to discover more.

Eat like a Thai - in downtown Melbourne

It is a Monday night and the Melbourne CBD is close to deserted. The exception is a queue outside a small Thai restaurant on Bourke Street.

When I sit down in Isan Soul I find I am one of the few non Thais in the joint. I take that as a good sign.  

Isan Soul promises "Thai Street Food" - and it delivers. 

The food is great - and terrific value - but don't expect any airs and graces.

You order your food either by using an app, or heading to the counter, where you'll get a 5% discount for paying cash.

You'll be told you have 75 minutes to order, eat your food and depart, although I didn't see that being enforced.

Anyway, this is a place to grab a quick and tasty treat, not a venue for a long sit-down supper. 

It is bustling and engagingly chaotic with tables constantly being turned over. There are two-storeys with some quirky decor, including a real tuk-tuk.

I ordered prawn cakes with a sweet chilli dipping sauce ($8, above)), chicken, vegetable and cashew stir fry (below) for $13.90 (a sizeable serve which came spicy as ordered), some jasmine rice ($3) and a Mason jar with lemon, lime and bitters ($6).

With my discount I got away with a bill for just under $30, which was excellent value.

The menu features traditional Thai street dishes like pad Thai, pad see ewe, hot basil chicken and Thai papaya salad. There can be a hot and sour Isan kick if you like a bit of spice in your life.

My verdict: tasty, fun and affordable.

Isan Soul is at 98 Bourke St., Melbourne. Phone (03) 9654 0606.

    

Defying the odds: a special dining experience

Miss Mi has a couple of obvious strikes against it. 

First, it is a restaurant in a hotel. A combination which only rarely produces stellar food. 

Secondly, it serves an adventurous pan-Asian menu. And it is a fact that restaurants offering several different cuisines on one menu rarely manage to get any of them right.

Miss Mi, however, is an exception to many rules. 

From the Philippines to Myanmar, Vietnam to Sri Lanka, be prepared for a culinary journey around Asia that hits a lot of high spots. 

Which probably explains why the majority of diners are actually Asian residents of Melbourne rather than hotel guests. 

This is a restaurant in a hotel; not a hotel restaurant. 

It is located in the Movenpick Hotel on Spencer Street, just across the road from Southern Cross Station. The hotel itself will merit another story next week. 

Here is the website blurb: “Dynamic yet intimate, Miss Mi merges the exotic with the familiar. Here, time-honoured Asian techniques, ingredients and flavours are paired with modern methods as our team takes you on a culinary journey to the heart of Asia.” 

I ordered a couple of dishes but the chef knew I was in house so kept sending out samples for me to taste. A light dinner turned into a feast. A most agreeable feast. 

There is an open kitchen so you can keep an eye on proceedings as the kitchen cast of many nations gets to work.

On the evidence of my meal, Miss Mi merited the Good Food hat it was awarded within weeks of opening. 

Some of the star starters of a very tasty show: delightfully crispy and flavoursome Vietnamese-style chicken ribs with nuoc mam; an intriguing plantain and banana dish and dangerously moreish Hong Kong prawn toast with chives.

Mains standouts include wild kingfish kinilaw, a Filipino take on ceviche, and the excellent Burmese goat curry with lemon verbena from Myanmar (below).

The only dish that did not hit the mark for me; Sulawesi-style lamb ribs that were far too fatty for my taste.

There is a solid wine list with offerings from the likes of Longview and Helen’s Hill by the glass.

A nice casual vibe and smart service. Highly recommended.

Miss Mi is open for dinner Tuesday to Saturday from 6pm. Open for lunch from May 4, Wednesday to Friday from 12pm to 2.30pm. https://missmimelbourne.com.au 

Note: Accor Plus members enjoy 50% off their food bill.