Burgeoning Melbourne boutique hotel brand, Zagame’s House, has opted to reverse the traditional hotel practice of pairing beverages with food in its restaurants, unveiling a menu which instead sets the beverage as the precedent.
The Lygon Street hotel, which has named its entire culinary department ‘B&F’ in response, will find beverages as the focus point of the menu at its on-site restaurant Lord Lygon. The menu offers 300 wines in-stock sourced from Victoria’s wine regions, along with a variety of international labels. Further, Zagame’s House’s selection offers bio-dynamic, organic, unsulphured and wines free-from herbicides and pesticides. Guests can enjoy hand-crafted cocktails on arrival along with premium liquor selections in the room mini-bar.
Designed by Zagame’s House Executive Chef, Chris Bonello, the new menu has been designed to include food pairings which complement the beverage list, with both local and international drops finding a home and a paired food item.
B&F Manager at Zagame’s House and Lord Lygon, Marcus Radny, said the practice wasn’t traditional but was “simply us”.
“Chris has done an amazing job designing a menu that allows us to put the booze first. We love creating that festive vibe, so it was always natural for us to bring beverage to the forefront.”