Journal
View allOur 2027 Menus Have Arrived
We’re excited to be launching our new 2027 menus, thoughtfully created and built around seasonality and great flavour.
The new menus are designed to work across a wide range of occasions with sustainability at their core. To mark the launch, we sat down with our Head Production Chef, Andrea, to talk through the creative process behind developing the menus and what our clients can expect for 2027.
So, to start us off, can you talk us through how you go about creating a new menu from scratch?
A lot of tasting, talking, and a little bit of chaos, the good kind. We start by looking at what people already love, then bring in seasonal produce, supplier gems, and new ideas from the kitchen. From there it’s trial, error, tasting again, tweaking again, until it feels right. Very Italian of me, but flavour always comes first!
How does the approach change when you’re working on Autumn/Winter menus compared to Spring/Summer?
In Autumn/Winter, we lean into richer flavours and comforting dishes, whereas Spring/Summer is more about freshness, colour and lighter textures. The creativity stays the same, the season just guides the direction.
Are there any dishes or canapés in the new menus that you’re especially excited about?
That’s a tough one, there are some real standouts across every section of the menu. The scallop starters on both menus, the smoked salmon mousse, mille-feuille tarte and caviar canapé, and the tempura squash with sage, salt and pepper canapé, honestly, so tasty!
The lamb main course with potato pavé and carrot purée is one of my personal favourites, but the plant-based and vegetarian dishes are exceptional too. We put a lot of love and work into that section for these menus, and the flavours really speak for themselves.
But the real show-stoppers for me are the large sharing desserts. The mille-feuille and the giant pavlova are on another level and are definitely the highlights of the new menu.
Kalm Kitchen is B Corp accredited, how does that influence the way you develop new menus?
It’s a huge part of how we cook. It means thinking carefully about our ingredients, our suppliers, and how we reduce waste, without losing the quality or the flavour. For me, good food should be responsible and delicious, without compromise.
How do you strike the balance between trying something new and sticking with the dishes you know clients already love?
You have to respect what works, especially when you’re stepping into a role after an amazing chef. I don’t want to reinvent everything, but I do want to add my own touch. It’s about evolving the menus, not ripping them up. I’m using familiar flavours but bringing fresh ideas.
Did any current food trends find their way into these menus?
Yes. More plant-led dishes and food that feels generous and comforting. There’s also a bit of nostalgia in there, but done properly and with intention.
Finally, what would you say feels new or different about these menus compared to previous years?
We’re using bold, global flavours, They respect what came before, but they’re moving things forward, which feels exciting.
