recipes recipes recipes, these have all been made by mere mortals - mostly our floor staff - so it is possible. enjoy.
The Bamboo Cocktail
Invented by the Manager of the Grand Hotel, Yokohama, Japan - Louis Eppinger - in the 1890's. It is the most perfect aperitif. The original recipe stipulates dry sherry but I find it works very well with a textured white wine such as a chardonnay, chenin blanc, gewurztraminer or viognier.
45ml dry textured white wine
45ml dry vermouth such as Dolin, Noilly Prat, Maidenii dry
2 dashes angostura bitters
2 dashes orange bitters
1 dash sugar syrup
1 lemon twist
Method: combine all ingredients over ice and stir about ten times. Taste for balance (a hint of sweet, but finishing dry)
Strain into a champagne flute or sherry glass
Twist lemon zest over flute and drop in.
Our Private Dining Room seating 14 people and is ready to go! Bookings are now being taken.
If you would like to book the Private Dining room for dinner, the minimum spend is $1000 and this would include an $80 per head food banquet(or $100 if you're a feaster!)
When not in use the dining room will be set up as an alternate dining and drinking space. Please phone us for more information.
PRIVATE LUNCH: We are generally closed for lunch service which is brilliant if you want to hold a private party at Easy Tiger.
Wednesday to Saturday: Minimum spend $1000 (some conditions apply). Sunday, Monday or Tuesday: POA
We can seat up to 37 people for lunch in a sit-down format and up to 65 in a cocktail party format.
DINNER FOR LARGER PARTIES: Well there's our private dining room but if there are more than 14 guests then we would accommodate you in our heated and covered courtyard (it's a fancy shed really!) It is part of our dining area so depending on your number it may not be exclusively yours.
Taking over the world? Book out the venue or part of it for an entire night. Ask us how.
As with our normal service, most dietary requirements can be accommodated with some notice. For more information on any of these options please phone 03 94172373
Jarrod Hudson, Simon Hall & Suzanne Tyzack met in 2006 while working together at Giant Steps & Innocent Bystander Winery in Healesville. Jarrod and Suzie lived near the winery and Simon in Melbourne. When a double shift was required Simon would stay at ‘Chateau Montpellier’ with Jarrod and Suzie. There may have been one or two post work sessions snuggling up to a Little Creatures Pint and arguing over the recipe for a fulfilling dining experience. From this heady miasma an idea formed. Guided by Jarrod's vision of an ideal meal - and heavily influenced by his work in Modern Chinese, Japanese and Thai cooking - Easy Tiger embraces the notion of a celebratory meal; friends and family communing over dishes served together. The dining table is a place for all to fawn & indulge. A few seasonal street dishes to begin such as betel leaves, oysters and soft shell crab. Then once the appetite is piqued a curry, a relish and a stirfry arrive. Eaten on the plate together with mounds of jasmine rice the flavours work in concert with one other.
Please leave room for dessert.
Jarrod Hudson: Chef/Owner
It is fair to say that moving to Healesville from Sydney to cook pizza and bake artisan bread was something of a culinary shift for Jarrod. Rustic pizza, Giant Steps style, was a fish-out-of-water experience for Jarrod, who had spent the previous 15 years swimming in the ponds of Sydney restaurant luminaries such as Christine Manfield at Paramount, Tim Pak Poy and Aaron Ross at Claude’s and The Wharf, before finding his calling with Max Mullins at Oceanic Thai. Still, within 2 years Giant Steps was named best winery restaurant by the Age and Jarrod’s degustation Thai nights had become a Healesville icon - akin to the Blues Brothers at the Valhalla in Richmond on a Friday night. But after a time, Jarrod decided to break the surface and climb out of the organic flour and poppy seeds, to stand on the creamy, sweet and tangy shores of aromatic east-asian cuisine with a little bit of other stuff sprayed in too. Sit down to a feast; dishes arrive together - rice as the backbone - each dish contrasting with the others. A mouthful of this, a nibble of that. Light and lithe, Jarrod’s food is for feeling sated not engorged.
Suzanne Tyzack: Quality Assurance
Suzie ditched the tiger balm and swiss ball training of physiotherapy to become a Commercial Restaurant Manager in Perth at E Cucina and Balthazar. Drawn to the burgeoning Independent Brewing scene, she embraced the yeast to become Sales and Marketing Manager of Little Creatures Brewery. Here she met Phil Sexton, Master Brewer and Winemaker. After several years of aiding Little Creatures’ east coast domination, Phil wooed Suzanne to Giant Steps & Innocent Bystander in the Yarra Valley to become Sales and Marketing Director. When the Restaurant and Cellar Door opened four years ago, Suzanne piled the role of General Manager on her plate.
Simon's first job was working the hots section of the Jacques St Christmas party as a 7 year old. This involved basting and turning a pig on a spit from 5am until eating time around 1pm. He had this job for 5 years thereabouts. As a first taste, things didn't come any sweeter. By 12 he was making and selling his own lemonade at the street party and pretty soon was being hired out as an illegal waiter to many a neighborhood dinner party. Lemonade became Gin Fizz at Gin Palace (8 years) and pig became Jamon en croute with The Big Group (10 years). Simon started running small bars at Theatre events and large fundraising parties for the Arts community in Melbourne. He specialised in setting up a venue from scratch, running it for a time before tearing it down. This introduced him to many fantastic artists, designers, chefs and winemakers. It was through such providence that he met the team from Giant Steps & Innocent Bystander and dove into work at the amazing cellar door in Healesville.