There’s also a day-to-night crudo. “I got a couple boxes of green tomatoes a few weeks ago, so I made a pickle that lends itself to crudo,” says Kane. “So, till I run out of that green tomato pickle, that’s going in the dish, right? After that, I can’t flog my suppliers to go and find something that isn’t in season – I’ll just be creative and come up with new things.”
The moral of the story? Don’t get too hooked on one dish because it might not be on the menu when you come back.
“It’s by necessity,” says Kane. “We don’t want dinner to be occasional, you know? I want people to keep coming back, so every week, as seasons change, we evolve. I don’t want to be bound by a ‘six-entree, six-main, six-dessert’ kind of format. There’s a lot of those restaurants around. I’d rather keep it tight – just come and trust me.”
https://www.broadsheet.com.au/sydney/food-and-drink/article/the-corner-palm-beach-first-look?lid=7qhv5shp3zp1