Called ‘Drumplings’, the eatery is based in Bourke Street in central Melbourne. Letterheads from Essendon can be useful for businesses that launch in the middle of the city.
Drumplings is all about giving conventional Chinese dumplings a makeover. Jeremy Raven is the chef at the new establishment, and told Hospitality Magazine:
“I developed my food philosophy by drawing upon very simple and true values, with the unique aim of striving to use locally grown and produced foods wherever possible and to offer the best quality cuisine.”
Raven has a track record in product development, and has experience gained within the sector of hospitality.
International flavours are used to attract diners from diverse backgrounds to the eatery. Chilli con carne, beer batter and beef rendang are used to tempt customers with eclectic tastes.
Some consumers may prefer a cheeseburger dumpling. This modern recipe incorporates mustard, beef and cheese. Those who appreciate fast food may like to sample a dumpling which is based around the concept of fish and chips, featuring flavourings such as salt and capers.
Some traditional dumplings are made available on the premises. Prawn and chives are employed in the production of orthodox Chinese dumplings, and a range of desserts are offered at the eatery.
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