After being forced into a takeaway-only trade, there was a level of uncertainty surrounding Orange restaurant Charred Kitchen and Bar and how their fine dining business model would emerge from lockdown.
They were given little time to find their feet as restrictions began to ease, with restaurant manager and sommelier David Collins recording a huge spike in customers.
“There’s been an influx of tourists from metropolitan areas. Sydney has definitely had a great influence,” Collins said.
As a result of a global freeze on overseas travel and the closure of state borders, holiday goers have been forced into travelling regionally.
Welcoming the increased traffic throughout the region and boasting an award-winning wine list, Charred is eager to capitalise on cashed up Sydneysiders.
“Spending is up. Customers are using their money that they would have used for their international holiday and spending it on high end purchases,” said Collins.
Photo: Mac Reith-Snare
Not to be outdone by his counterpart, head chef and owner Liam O’Brien has spiced up the restaurant’s menu. Introducing some new flavours and incorporating a different style of eating.
Accumulating an impressive resume heading up restaurants in the Caribbean and South East Asia, O’Brien’s culinary expertise has long been a drawcard for lovers of fine dining.
“Post lockdown we have switched to a tasting menu, trying to show off as much local produce as possible,” O’Brien said.
The idea behind the menu change is to provide a better service to Charred’s patrons while increasing the value of their dishes.
Pre Covid popularity has ensured the restaurant’s immediate success and ultimate survival.
The huge anticipation for their reopening has come as a shock, even to the head chef.
“We expected it to be a little bit busy, but not to the extent that we are,” said O’Brien.
Charred is giving city slickers a taste of the Central West, hopefully benefiting the region for months to come.