The Process Behind a Seasonal Menu Change

It may seem like a simple flick of a switch when it comes to menus flipping from a bucket of prawns in summer to a pumpkin soup in winter, but for chefs it’s a time of meticulous planning.

“A seasonal menu benefits both the business and its customers,” explains Coro.88 Head Chef Mark Anthony Dizon. “It takes advantage of seasonal produce at its peak quality in terms of taste, size, consistency and texture. 

“The high supply could mean constant availability, lower price points and minimal price fluctuations. This results in better tasting dishes at an approachable selling point.”

Mark believes that every dish should not only taste exceptional, but also be visually striking. His goal when tweaking a menu is to introduce patrons to something fresh and unique — flavours and experiences they haven’t encountered before.

“When updating our menu, I set both general and specific goals,” he says. 

“Overall, each new menu must surpass the previous one, staying seasonal, well-balanced and aligned with our modern, contemporary fusion cuisine.”

Mark also takes the Club’s customer base into account. After more than four years of working at Coro.88, he’s come to develop a deep understanding of member preferences, ensuring that each new menu resonates with them.

When updating a seasonal menu, he’s developed a structured and creative approach to ensure an innovative and exciting selection of dishes, starting off with what Mark calls an ‘idea bank’.

“I start by gathering a collection of seasonal and non-seasonal produce which includes options for meats, fish, sauces and unique ingredients I haven’t used before,” he says.

“This also includes different cooking techniques, plating styles I want to explore and past ideas with proven flavour combinations that haven’t been featured in previous menus.

“Aesthetic considerations, such as colour, pattern, overall visual appeal and plate selection are also key factors.”

Following the conclusion of the idea bank process, Mark then moves onto the next step — dish creation.

“Using my idea bank, I deliberately combine proteins, vegetables, sauces, cooking techniques and plating styles to conceptualise multiple dishes,” he says.

“Visual appeal comes into consideration first. I personally believe that you can never go wrong by using quality, well executed produce, but presenting that dish aesthetically is a different story. 

“Not all delectable dishes are plated stunningly, and not all attractive dishes are appetising — I aim for my dishes to be both.”

The third step in Mark’s carefully structured approach is the ‘initial testing’ phase, which he says is personally the most satisfying component.

“Bringing these ideas to life is the most exciting and fulfilling part,” he says.

“Trying out new ingredients, flavour combinations, cooking techniques and plating style — seeing your concept taking shape elates me.

“I conduct multiple test runs, gather feedback from fellow chefs and staff, and determine if there’s a need in changing ingredients, adjusting flavours, food texture and consistency, and plating.”

After refining the dishes based on feedback, Mark carries out final tests to ensure each dish meets their standards before making it on to the menu.

Among the most popular dishes so far are the Pumpkin & Sage Risotto, Dry Aged Barramundi, Chicken & Bacon ‘Lasagne’ and the Malatang-Style Casarrece Pasta.

And in a cost-of-living crisis, just how difficult is it to balance quality with affordability, particularly as patrons tighten their discretionary spending?

“Rising costs affect restaurants everywhere, but this is something I’ve always considered when designing menus,” says Mark.

“My goal is to create ‘worth it’ dishes — sufficient portion size, pleasing flavour profile with a focus on presentation, ensuring every meal feels satisfying and delivers great value.”

This commitment to quality and affordability is all part of their mission to change perceptions when it comes to club dining.

“Our vision is to be a pioneer in breaking club food stereotypes by delivering exceptional, thoughtfully crafted and exquisite dishes that cater to diverse tastes,” says Mark.

“Our goal is to show that club dining can be just as exquisite, elegant and visually appealing as dishes served in top brasseries or even fine dining restaurants without breaking the bank.”

It’s why the Club is a huge supporter of the Perfect Plate Awards, which aims to showcase the quality and diversity of food on offer in NSW clubs.

Coro.88 was Western Metropolitan region winner in last year’s competition for their Seafood Kataifi and the state-wide winner in the Small Club category in 2022 for their Yuzu Glazed Kingfish Cutlet.

They will be looking for their third piece of Perfect Plate silverware with the Club currently doing battle in the 2025 competition, with a Seafood Mosaic for their main dish and Truffle & Dark Chocolate Ganache for dessert.