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MENU INNOVATIONS | , Australia
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Hog's to revitalise menu with a mix of classic and modern creations

The steakhouse brand will serve the refreshed menu starting July 31.

The new menu items, which will roll out progressively across all stores over the next two months, will highlight the Coca-Cola braised brisket, pork belly burger, brisket burger, beer battered onion rings, Southern-flavoured crumbs, Jamaican jerk and Buffalo wings, vegan schnitzel burgers, loaded fries and accompaniments such as the American cheese sauce.

The Classic Dish section on the new 2017 menu includes all the old favourites including salt and pepper calamari, finger food combo, chicken dijonnaise, barra burger, el grande prime rib, Tex-Mex combo, lemon myrtle salmon and apple crumble.

Hog’s Executive Chefs Andrew Rennie and Manfred Lorber listened to feedback from the restaurant group’s 80 locations to produce a menu that incorporates new and old to satisfy loyal Hog’s customers while also bringing fresh offerings to the table.

“I love that at Hog’s we offer a friendly and unpretentious approach to dining that allows flexibility with the menu,” said Chef Andrew. “We’ll always listen to customer feedback and keep serving up their favourites but we also get to experiment with new ingredients and flavours, and tap into worldwide trends, and perhaps create what will one day become a new Hog’s Classic.”

The Hog’s menu still allows diners to create their own dish and make additions to salads such as pan-seared salmon, garlic prawns, calamari rings or grilled chicken breast, or select a salad of their choice to go with their prime rib steak or other cuts of meat.

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