Gazing into the crystal ball for 2020 restaurant predictions...
THE SYDNEY SOMMELIER James Hird, Icebergs group Expect to see a rise in highballs, collaborative cuisines and a more casual approach to menu design. Highballs, lager, and chilled reds are all on the horizon for 2020. We will see more wine lists turning to the fridge for their next glass of wine. It’s great to see a trickle of places around town already on this but expect this trend to snowball next year. Highballs are coming back again. Tequila, gin whiskey, and soda, etc are firming up as crowd favorites. As people move away from sugar and look to healthier options for their bar call, the highball is a trend that will dominate 2020. Craft brewers, Lion and CUB, will release more lager-style beers in 2020. The more heavily hopped and flavored brews will be around but expect to see crisp, clean lagers take center stage once more at your local pub.
THE GLOBETROTTING CHEF Meena Throngkumpola, Long Chim Sydney In 2020, I believe there’s going to be a reduction in calories for sweets, with healthier alternatives that have been sweetened from natural sources such as monk fruit. This leads to another trend I see — the snack! I think consumers have become more health-conscious and fewer people are following a three-meal-a-day routine. Monk fruit extract contains no calories and no carbs, making it a great option for a ketogenic diet. The MoGro sides may also stimulate the release of insulin, which can improve the transportation of sugar out of the bloodstream to help manage blood sugar levels THE GM Jeremy Courmadias, Finkydney. I think we will see smaller tables in restaurants to squeeze in more covers like Alberto’s Lounge in Sydney.
THE FIRE CONNOISSEUR Lennox Hastie, Firedoor With the increased cost of proteins, I think we will continue to see a move to more vegetable-based dishes. There will also be growth in the number of restaurants buying fish, meat, and vegetables pre-prepared to venue specifications, leading to efficiencies regarding labor
THE FOOD WRITER Melissa Leong I love the Coco Chanel-ism about looking in the mirror before you leave the house and removing one thing. This isn’t tantamount to anything lacking, rather, a more focused and concise approach to how you present yourself. The same can be said for food and a number of chefs who have the chops to know when to stop when it comes to conception and execution. I don’t want borage flowers and 15 other elements on my breakfast plate, I want delicious food that has enough confidence to be sparing when it calls for it.
Excerpt Hospitality magazine