
ILLUSTRATION: ISTOCK
If I learned anything from Horsegate 2013, it’s that I really don’t like the wool being pulled over my eyes when it comes to food. I want to know exactly what I’m eating. So why is the task of decoding contemporary restaurant menus akin to a stint at Bletchley Park? Some have become so opaque, they’re not even menus any more – more like word association games.
My biggest bugbear is menus that are essentially a list of ingredients, without a clue as to how they may have been prepared and how they’re served. I realise budgets are tight and every penny counts when running a restaurant, but surely it wouldn’t break the bank to pepper the menu with a few adjectives here and there, to help diners understand what the dish actually is?
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April 2016
 
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