Garlic bread is often the unsung hero of menus, traditionally confined to side dishes or accompaniments for pasta and steak nights. However, savvy venues across Australia are reimagining this versatile staple, turning it into a star of the snack and share-plate scene, and transforming their menus in the process.
Whether it's a bustling Friday evening happy hour, a leisurely Sunday afternoon session, or simply a snack option that encourages patrons to linger longer, innovative uses of garlic bread are proving profitable and popular.
Rustica – Newcastle, NSW
At Rustica Newcastle, the Garlic Prawn Pots Provencale provide a sophisticated twist. Juicy prawns simmered in a rich Provencal sauce are served with garlic bread that’s been grilled instead of oven baked and drizzled with lemon, creating an irresistible snack perfect for sharing or pairing with fine wines.
Condobolin Railway Hotel – Condobolin, NSW
Sometimes simplicity is key. The country pub, Condobolin Railway Hotel, has elevated their garlic bread by adding cheese, a straightforward yet beloved combination. This no-fuss approach has quickly become a customer favourite, demonstrating that even small tweaks can significantly boost customer satisfaction.
QT Hotel – Melbourne, VIC
For one special month in 2024, Melbourne’s QT Hotel introduced "La Sanga," a gourmet sandwich from Ross Howse of Bangin Sangas and Chef Nic Wood. Inspired by home-cooked comfort meals, this decadent treat featured pork and veal lasagna covered in cacio e pepe béchamel sauce, sandwiched between two slices of golden garlic bread. This creative fusion shows garlic bread's potential to anchor unique gourmet concepts.
Tori’s – Melbourne, VIC
Tori's in Melbourne, well known for its artisan cakes and premium matcha offerings, pushes boundaries by offering garlic bread stuffed with cream cheese, combining the traditional garlicky flavour with rich, creamy indulgence. This innovative approach transforms garlic bread into a memorable treat.
Garlic bread’s versatility makes it a cost-effective addition to menus looking for fresh ideas without significant complexity or expense. Pre-portioned and frozen garlic bread products, such as those offered by Australian Garlic Bread Co., provide consistent quality and reduce waste, allowing chefs to experiment freely with various flavour combinations and meal presentations.
As venues look to maximise every aspect of their menus, garlic bread’s transition from simple staple to bar snack hero proves that innovation doesn’t always mean starting from scratch. Sometimes, it's about seeing familiar favourites in a new, profitable light.
