Insights · Small business & hospitality

The Glass Onion Society: Consultation and Photographs.

Photographs from David Lee's menu consultation at The Glass Onion Society: vegetarian and vegan led dishes built to suit the venue's clients and costs.

By 2 June 2016 · 1 min read

The Glass Onion Society: Consultation and Photographs.

Below are some photographs of the food from the menu I have recently finished at The Glass Onion Society. This menu consult is ongoing and catering toward the clients of “the onion” with a real emphasis on vegetarian and vegan food yet still appealing to the “everyday” eater. The food is well crafted using good ingredients and careful technique.

I tried to work very closely with Ana and Ben (owners) to make sure that the food not only fitted their vision but was also cost effective and appealed to the clients of the business. I worked hands on in the kitchen for establishment of the menu and its ongoing implementation, making sure that the full time staff involved were trained and comfortable with the menu and direction of the food. Enjoy.

Coconut and Quinoa Pancakes
Coconut and quinoa pancakes with poached fruit and strawberries
Vegetarian baked eggs with eggplant and peppers
Vegetarian baked eggs with eggplant and peppers
Fresh Pine Mushrooms
Fresh Pine Mushrooms
Vegan Burger with roasted vegetables and almond mayonnaise.
Vegan Burger with roasted vegetables and almond mayonnaise.
Food by David Lee, from "The Glass Onion Society: Consultation and Photographs."
Atlantic salmon with snake beans, rice and chilli sambal.
Atlantic salmon with snake beans, rice and chilli sambal.
Breakfast dishes, Oven baked eggs, chorizo and beans, Eggs, asparagus and salmon, Acai bowl.
Breakfast dishes, Oven baked eggs, chorizo and beans, Eggs, asparagus and salmon, Acai bowl.
Poached free range eggs with hummus and mushrooms.
Poached free range eggs with hummus and mushrooms.
Coconut and quinoa pancakes.
Coconut and quinoa pancakes.
Food by David Lee, from "The Glass Onion Society: Consultation and Photographs."
"The ever changing vegan bowl" Soy mushroom broth with pickles, tofu and noodles.
“The ever changing vegan bowl” Soy mushroom broth with pickles, tofu and noodles.
Chickpea and lentil salad with charred greens.
Chickpea and lentil salad with charred greens.
Pulled Pork with hand cut chips.
Pulled Pork with hand cut chips.
Roasted lemon and thyme chicken with beetroot and buffalo mozzarella.
Roasted lemon and thyme chicken with beetroot and buffalo mozzarella.
Food by David Lee, from "The Glass Onion Society: Consultation and Photographs."

Hear from David first

Notes on hospitality and small business, new writing, and where I'm speaking next.

More insights

All insights