| overall=At Ritual we present our diners with an innovative menu style, in that there is no written menu. Instead we provide taster spoons containing the base flavours of the dish and ask the diners to choose via their palate. Our aim is to get our diners thinking about flavour and what their preferences are. We take the diner on a tasting journey comprising 12 courses including an entree, main, dessert, fun interim dishes and palate cleansers. It is degustation style with a twist. We use new flavour combinations based on their volatile molecular profile and both traditional and cutting edge techniques to create food with a WOW factor you could not cook at home. We are constantly researching traditional and new ways to create dishes that will inspire our diners. We are focusing on Australian grown especially local Ingredients, that are environmentally and ethically produced and with these we are playing with smoking, salting, pickling, drying, slow cooking (sous vide and roasting) as well as 'cutting edge techniques and equipment such as cooking with liquid Nitrogen. We are researching traditional gastronomic methods and are making our own yoghurts, cheeses, and butters while always seeking to understand and view these through new 'fresh' eyes. We are growing our own heirloom herbs and vegetables. Our meats are sourced from farmers where close relationships have developed and where we know their ethical ideals match ours. We are working with winemakers, brewers and tea companies to acheive our goal of a complete wine, beer and tea match with every dish. We are enthusiastic for all things gastronomic and aim to ensure this shines through into our cuisine and encompasses our diners. We are interested in Chefs as Artists, food as their medium and event dining as interactive performance. We are working on numerous event dinners that pull together musicians, varying artist, circus performers, metal workers, glass blowers, perfumers to name a few. We are interested in multisensory dining and mood food and see the value of research in a restaurant setting. We have commenced a recent collaboration with the University of Newcastle, conducting our first honours project this year with more to follow in 2011. Sustainability at Ritual As business people in our community we are mindful that we have a responsibility to show leadership in securing a sustainable future for ourselves and our children. We have therefore made a commitment to undertake a programme to ensure the long term sustainability of Ritual. We see this not just as a moral, ethical and environmental responsibility, but as an opportunity to improve our business by enhancing our reputation as a leader in this field. We are recording successful procedures in a user-friendly format that can be shared as a prototype. This process will address the following key areas:
An investigation into flavour preference development in a naturalistic setting It has been well established that preferences for food flavours are mostly learned, particularly by being paired with other liked and/or energy providing food ingredients. However, the vast majority of studies investigating flavour preferences are undertaken within university laboratories using undergraduate students rather than in more naturalistic environments such as restaurants, and with more typical population samples. This study aims to determine if preference for novel food flavours can be demonstrated as a result of their inclusion in foods consumed in a restaurant, and also assess whether such preference development is influenced by level of hunger, as it is in lab-based studies.It will provide valuable information on the generalisability of data on flavour preference development derived from lab studies, and also indicate to what extent such preferences can result from single meal exposures such as occur in restaurants. The study ran for 4 weeks early in 2010 and was a great success and a lot of fun. Our database was invited to participate and the seats were filled within 8 hours of the invitation being sent. The results are currenlty being analysised. University of Newcastle School of Health Sciences, Faculty of Health Dr Tracy Burrows Tracy Burrows is a lecturer in the School of Health Sciences and an early career researcher. Tracy is an Accredited Practising Dietitian and submitted her PhD (2008). Tracy has expertise in the areas of the assessment of children's dietary intake and food science studies. Tracy has published recent research work in high impact journals. Dr Lesley Macdonald Wicks Lesley MacDonald Wicks was awarded her PhD in 2003 under the topic of antioxidants and oxidative stress. She has extensive knowledge of lab based techniques with relation to dietary intake and its effect of bodily processes, in addition she has extensive knowledge of nutritional food science based techniques and assessment. Associate Professor John Prescott John Prescott, PhD, has 20 years experience undertaking human studies on odour and taste perception and preference, with 80+ publications. He had held many prestigious positions, including Director, Sensory Science Research Centre, University of Otago (NZ) and Principal Research Scientist, Sensory Research Centre, CSIRO Division of Food Science and Technology. He is editor of the journal Food Quality and Preference. Josephine Marshall Josie is a 4th year undergraduate student in nutrition and dietetics completing research on this study as part of her honours program University of Western Sydney Dr Colin Sherringham University of Adelaide Kelie Kenzler is currently undertaking her Masters in Gastronomy Circus Avalon Newcastle John Campbell The Mulberry Institute Sydney The Art of Perfume John Lambeth perfumer The new website has just been launched and we're excited to have Ritual exposed to the world in a way that does justice to our dream. The work has been done by Brent Leggett of www.flashme.com.au . At Ritual excellence in customer service is essential. We have a degustation style menu, which requires our staff to verbally present flavour combination choices verbally to our diners from which they choose their dish. Our style of cuisine is new and intensive with the added consequence that describing the dishes requires extensive training and understanding. This cuisine style is new for most of our first time diners hence our staff are trained to ensure diners feel comfortable with these new cooking styles and techniques. Staff must also be able to explain any technical aspects of new techniques as most diners have never seen them before and have many questions. Ritual promotes local produce and farmers and staff are required to know their produce and promote it. Our staffs training program is extensive, it begins with the potential staff member dining at Ritual to ensure they understand the dishes and we analysis if they are passionate about gastronomy and our style of cuisine (we believe that if our staff are not into what we are doing they will pass this onto the customer). From there we have regular staff meetings and training sessions, to discuss and try any new produce, dishes and concepts. We also have debriefings once a week where we discuss the previous week and look at customer feedback, kitchen timing, floor performance etc. Each customer is given a feedback form and Carl our owner and head chef goes out to each table at the conclusion of the evening to meet our diners. Once a month we bring in a hospitality specialist to inspire our staff and discuss new ways of service and check our current methods. We also have regular staff dinners at different restaurants once again to inspire and seek out new/different ideas. We find these dinners a great bonding experience for all concerned. Our aim is to ensure that the Ritual Team works as an extremely efficient Team. Here are some shots of our fabulous team.  Vicki Williams is the sustainability officer and senior guide at Ritual. Born in the UK in 1970, Vicki spent 6 years (1989-1995) at university (firstly Greenwich and then York) gaining a BA (Hons) in International Marketing and German, the Institute of Linguists Diploma in French, and a Post-Graduate Certificate in Education to teach Modern Foreign Languages (French and German). Two years (1995-97) of teaching followed, at which point Vicki changed career to working in editing and translating (1997-2000). On a round-the-world backpacking trip in 2000, Vicki stopped in Australia to teach languages at high schools in Melbourne and Mosman, NSW. Vicki now lives in Port Stephens with her husband and two sons. Having worked at Ritual for the past two and a half years, Vicki has now taken on the role of sustainability officer. She is involved in promoting the long-term sustainability of the restaurant, with the aim of ensuring Ritual's success not just in financial terms, but also on an ethical, social and environmental level. Vicki is in the process of setting up a business supplying textiles and linens made from sustainable fabrics to the hospitality industry. See www.fairwareonline.com.au for more details.  Renee is our resident vet and nutritional guru www.roarkingdom.com.au  Georgina has been part of the team at Ritual since we first opened our doors in 2007. As part of the floor staff she revels in guiding people on their tasting journey. Each guest, each dish is an adventure into the senses. Serving at Ritual is closely akin to her own Shamanic Healing Practice. Through individual sessions and group work in Soulcare, Shamanic Healing and Holistic Counselling, she supports clients to discover themselves and the world they live in anew. Her website is: www.healingpractice.com.au  Madison is our soon to be apprentice. She is currently completing her HSC  Joe is our newest staff member  The lovely Johannahcuisine= Rituals 3 hour tasting journey comprises 12 plus courses for $95 or $130 with matched tasting beverages We look at
Ritual's Festive Menu 'My Country' Banquet This year our celebratory festive menu was inspired by a Telugu Indian New Year Traditional Recipe Ugadi Pachadi This tradition brings in the New Year/ Era (Ugadi) with six different tastes (Bitterness, Sweetness, Tanginess, Sourness, Saltiness and a bit of Heat) to prepare you for what the year ahead may have in store. We just love this concept of different tastes preparing you for the coming year, whatever that may be, so we began to consider Australia and the possibilities our country might hold in store. This inevitably led to Dorothea McKellar's poem My Country. Australia's beauty and its terror has become the basis of our menu along with ensuring all the taste possibilities that you will need to prepare you for 2011. My Country Dorothea McKellar (1885-1968) The love of field and coppice, Of green and shaded lanes, Of ordered woods and gardens Is running in your veins. Strong love of grey-blue distance, Brown streams and soft, dim skies - I know but cannot share it, My love is otherwise. I love a SUNBURNT COUNTRY, The flavour combination we chose for this was Harissa, Cardamom and Apricot. We felt the heat and spice along with the colour lent themselves to a sunburnt country. The design of the dish was to represent a drive through our scenic (with incredible rock formations) arid areas. Dessert Harissa caramel soil and cardamom sherbet road The various representations of scenic rock formations were made up of harissa and cardamom mousse with apricot nectar gel. Harissa caramel biscuit, cardamom parfait, harissa filo topped with dried and poached organic apricots. Triangle apricot jube, cardamom sugar and harissa speck Harissa cardamom fudge, tart apricot layered apricot mousse, chilli and cardamom gel. Wine To complement not only the apricot but also the cardamom this match is the non-vintage Sweet Harvest from Lillypilly Wines Leeton NSW - Riverina Region. This is one of those Botrytis Stickies without the sticky aspect. It has sweet, jammy, apricot, stone fruit and honey tones but remains quite light and palatable. Being a dessert Sauvignon Riesling we have a sweet fresh wine that takes well to uplifting cardamom as well as enhancing the fume to the wine giving a little more body. - Mitch Beer Red Oak Honey Ale - brilliant honey tone matching perfectly with sweet apricot elements Tea Apple Tree Tea - great fruity notes matching with apricot A land of SWEEPING PLAINS, The flavour combination we chose for this was Sage, Cumquat and Whisky. We had earlier in spring taken our girls fruit picking at a Kore biodynamic farm in Tea Gardens. We collected the most delicious Nagamie Cumquats, so many in fact that we had a play with numerous preserving techniques. We wanted this flavour combination for a main dish and considered various meats, finally deciding on rabbit as we could easily envision rabbits (the environmental impacts not being unnoticed) scattered across Australia's sweeping plains. Main Roulade of Macleay Valley Rabbit (Kempsey NSW) and salted Nagamie Cumquat, blow torched with cumquat and whisky marmalade, cumquat and whisky sauce as the sun over the sage and tzatziki plains, scattered barley and sebago rosti. Wine Here is a wine of pure aesthetics with a body to match. This golden 2007 Chardonnay from Peacock Hill in the Hunter Valley has a deep lemon yellow colour with golden hues streaming through the glass; a radiant sun matched over the sweeping plains. The golden colour represents flavour too, with a rich oak and jammy honey character along with a lingering buttery flavour that is cut by the amazing citric acidity that blends wonderfully with the cumquat component of this dish. - Mitch Beer Celtic Red Ale - Bridge Road Brewers Victoria - very malty style beer works well with the malt aspect from the whiskey in the dish. Tea Rooibos Red Tea and dried sage - a nice deep red palate and malty peppery aspect works well with the malt, whisky and earthy sage. Of RAGGED MOUNTAIN RANGES These conjured images of cabins in winter with wood fires, river fishing and mountain hunting, from this it was an easy move to smoked eel (Oss Eels Victoria), which we had had the chance to play with during the honours project conducted in 2010 with Newcastle Uni. Smoked eel had a flavour pairing with chocolate, but we found it needed an acid to cut through, we had previously used pineapple with the flavour combination but this fruit did not really suit our Ragged Mountain Ranges, hence, and due to season, cherry was chosen. As this was to be an entree we need a bit more oomph on the plate and we felt there was enough of the smokey eel with the meat and chips hence we added Bangalow Pork as our extra component as this is a beautiful match with cherry. The tapioca smoked eel chips formed our ragged mountain ranges, with a river of cherry chocolate sauce, smoked eel and pork roulades completing the mountainous feel. Entree Millefeuille of Oss smoked eel, chocolate infused choko, potato and cherry. Cherry chocolate river and smoked eel tapioca chips. Roulade of cherry and Bangalow pork with chervil. Wine The chosen match for this dish was Black Bubbles from Shingle Back Wines McLaren Vale SA. This sparkling shiraz has a deep blood red colour with ruby hues. Lightly oaked to blend beautifully with the smokey eel flavours and a robust sparkling cherry palate. What more could a wine need.- Mitch Beer Red Oak Belgian Chocolate Stout - infused with the finest Belgian chocolate this bittersweet hearty oatmeal stout is a perfect complement to our smoky eel and chocolate. Tea Russian Caravan Tea - smoked pine tea is not only great for digestion but ideal with smoky meats - this tea also has bitter chocolate tones, enhancing the dish. Of droughts and flooding rains. I love her far horizons, I love her JEWELLED SEA, Australia has the most beautiful 'jewelled' seas, the colours in the Great Barrier Reef are spectacular. Kelie was fortunate to have the opportunity in her aquaculture studies to be able to photograph the skin of the blue ringed octopus, it was like sparkling sapphires set amongst polished deep wood. These images and memories of Australia's sea scapes inspired our jewelled sea dish. We wanted to capture the look of octopus tentacles and worked on honey cured South Australian Kingfish with the jewelled effect created through the various caviar placed inside the rings. Next we looked at our brightly coloured coral reefs and created this through tempura coated kingfish with varying flavour along with our beer coral and sesame rice sand. We love to look at how different foods can be used as digestives and discovered that radish is a traditional Japanese digestive for fried foods. We had previously met a Sydney farmer who was growing heirloom radish and consequently sourced some fantastic black and watermelon radish along with some baby fennel to add that underwater green. The flavour combination we chose with this dish was Citrus - Yuzu Ginger, Honey and Wasabi Entree Honey cured South Australian Kingfish encasing salmon roe, wasabi and squid ink herring roe served on a yuzu and ginger sauce, slow cooked baby fennel, sesame and wakame rice sand, heirloom radish, pickled and fresh with beer coral. Mandarin, squid ink and wasabi tempura kingfish. Wine None other than Tasmania's Clover Hill Sparkling, produced using the same great techniques and flavour profiles as France's Champagne region. Due to similarities in terroir, this wine has a fantastic likeness to champagne with a vibrant fresh citric start, a mild honey butter palate and a crisp clean white pepper finish. Matched with similarities in citrus, honey, pepper (wasabi and pickled ginger). - Mitch Beer Bluebottle Beer - Fusion Brewing Sydney specifically designed for seafood dishes Tea Konicha Matcha Green Tea - this tea has a slightly grassy bitter element, mellowed by the matcha green to ensure it melds nicely with the Asian flavour influences. Her beauty and her terror - The wide brown land for me! The STARK WHITE RING BARKED FOREST, My mind instantly went to extremely tall ghost gums hence for this dish I wanted height, ring barked brought to mind images of dripping blood red sap and from this came the flavour combination of Coconut (white) Rhubarb (red) and Eucalypt forest. I always love dessert to be intriguing and fun with lots of little bits to entertain. Dessert Rhubarb liqueur lollipop rolled in baked coconut, rhubarb and eucalypt meringue pie, coconut bark encasing eucalypt crème fraiche centre and dehydrated rhubarb and citrus zest. Rhubarb marshmallow rolled in citrus sherbet and a coconut cone which is filled at the table with liquid nitrogen frozen rhubarb droplets. Wine The bitter sweet elements of rhubarb pair lovingly with a Port Stephens wine from Divers Luck the 2003 silk (Fortified Merlot). A loving union of wine and food; sweet, rich, wine, bitter sweet rhubarb, and unique twist of eucalypt in the food. Here I have found a wine that is sweet, rich and full of berry, raisin and oak flavours with a lingering eucalypt sensation. Silk is an appropriate name as it glides over the palate.- Mitch Beer Punk Monk - Murrays Brewery Port Stephens - Three Belgian style beers in one bottle, a great blend of heartier bitter notes and gentle citrus tones, excellent with light fruits and of course bitter sweet rhubarb and citrus blends. Tea Fruity Tutti Tea - the sweet fruity palate maintain a mild soft match with this Rhubarb dish. All tragic to the moon, The sapphire-misted mountains, The hot gold hush of noon, Green tangle of the brushes Where lithe lianas coil, And ORCHIDS DECK THE TREE-TOPS, and FERNS THE WARM DARK SOIL. These words implanted vivid images in my mind of Northern Queensland and my youth, hence this dish is a representation of my minds eye on a plate. The flavour combination we chose was Beetroot, Green Peppercorn, Mushroom and Fetta to match with the feelings. Salt Bush Lamb is one of our favourite products and we have a close relationship with the farmers. With the impulse that red meat suited these flavours well we decided on lamb as the meat for this dish. The orchid decking was our next challenge and we played around with numerous styles of orchid cutters (mainly ones used for cutting icing) finding that scattering the small cut flowers had a wonderful visual appeal. Main The warm dark soil is represented by organic lentils and mushroom pate, growing up on the left is our beetroot marinated salt bush lamb backstrap on a beetroot and fetta dip with foliage of rocket potato crisps and spinach leaves. The smaller tree is a dehydrated beetroot crumbed, mushroom pate filled, saltbush lamb cutlet with leaves of spinach and golden beetroot chips. The trees are decked with pickled heirloom beetroot orchids. Wine The Hunter Valley's alter ego comes out to play with the main in the form of the 2009 Werewolf from Piggs Peake Winery. A rich peppery zinfandel/shiraz blend still young with initial black fruits and a pungent peppery spice yet with enough body to balance the mushroom and lamb in the dish. Beer Prime - Fusion Brewing Sydney - designed specifically to go with the high protein or red meat dishes, the darker style blending with the heartier aspect of the dish. Tea Rooibos (red tea) - very aromatic with notes of pepper and slightly earthy characteristics great with the peppers in the dish and contrasting superbly with the beetroot Core of my heart, my country! Her pitiless blue sky, When, sick at heart, around us We see the cattle die - But then the grey clouds gather, And we can bless again The drumming of an army, The steady soaking rain. Core of my heart, my country! Land of the rainbow gold, For flood and fire and famine She pays us back threefold. Over the thirsty paddocks, Watch, after many days, The filmy veil of greenness That thickens as we gaze. An opal-hearted country, A wilful, lavish land - All you who have not loved her, You will not understand - Though earth holds many splendours, Wherever I may die, I know to what brown country My homing thoughts will fly. Ritual's festive tasting journey commenced with canapes of Garlic Fairy Floss on a Rosemary Skewer Besan Chips with Garlic Custard We also for this menu developed our "Wall Art" Concept The tasty treats on offer included Textural Crispy Artichoke Shell to be filled with Artichoke Paste Smokey, Salty, Umami Rye Crisp, Smoked Cheese, Caper and Crispy Chicken Skin Salty Sour Bangalow Pork Crackling with Sour Plum Flavour Pairings Strawberry Scent Celery Seed Rice Crackers Smokey Bitter Smoked and Pickled Quail Eggs Flavour Pairings Hunter Valley 'Blumembert', Pineapple Pillows with Lemon Basil Flavour Pairings Pink Peppercorn, Dark and White French Organic Chocolate Fudge Palate Cleansers Parsley Sorbet Watermelon Shisha, Mint Vinaigrette Fisherman's Friend Mud Ice-cream Extra Treat Tom Yum Soup Tom Yum Sphere encasing a Hawkesbury River Prawn, Spanish Onion Omelette and a taste of Coriander and Chilli concept=Whet Your Appetite and Rituals Mini Lunch Degustation 2010 Carl was named the NSW finalist in the Electrolux Appetite for Excellence 2010 Young Restaurateur of the Year www.appetiteforexcellence.com The Electrolux Appetite for Excellence promotional team in conjunction with Henschke Wines developed Whet Your Appetite www.appetiteforexcellence.com and as one of the finalist we were offered the opportunity to offer our diners a main course with a glass of Henschke wine as this did not really suit Rituals tasting journey style we decided to give ourselves the challenge of creating a mini degustation lunch featuring Henschke wine. The theme we chose was an innovative take on traditional family favourites. Henschke Wines is a family run winery and we throught this theme suited. Henschke offered us 5 wines to choose from: Henry 7, Johanns Garden, Louis Semillon, Eleanors SBS and Innes Pinot Gris, we designed a family favourites menu click here to view and decided on 3 wines. We sent our invite out to our database view here and the response was overwhelming to the point where we had to extend the event for an extra month. Ritual's Port Stephens Produce Tour a multisensory culinary adventure Sunday 8am Start Breakfast at Ritual Breakfast is family time for the Kenzler's as I am normally working at night. I love cooking with my kids and creating fun morning feasts. For this breakfast I will be featuring local produce and showing some simple tasty recipes. Fig and Olive Farm Next we have planned a tour of Sam's fig and olive farm. The Big Tomato A quick stop here to collect some heirloom vegetables. Mushroom Farm show and tell of the amazing mushrooms produced here. All the produce collected will be used at lunch, if you would like to purchase any produce, please do will we have storage room on the bus. From here we head to the Medowie Macadamia Farm for a tour, lunch and cooking class. Then we are on to Murrays Boutique Brewery for a tour and sampling, followed by dinner at Murray's with Head chef Adam Ritchie. Monday 8:30 Start Meet at Ritual Today we start with a picnic breakfast at Holbert's Oysters Salamander Bay. Once again if you would like to purchase some fresh oysters we will supply cooled storage on the bus. Then we head to Tilligerry Biodynamic Farm for a tour and to pick up some produce before lunching at Divers Luck Winery. I will demonstrate some smoking techniques along with a tour of the winery. Our local Ethica Coffee will also be on site and will be giving a talk about this amazing cross continent business. I look forward to sharing my passion for our local produce along with showing you some inspiring new cooking techniques. Carl Tour Details This tour will run Sunday's and Monday's throughout May 2011. Bookings Essential Email menu@ritualcuisine.com.au Sunday $325 Monday $195 Or Sunday and Monday $450 We developed an eight week TAFE course for new tecniques and ideas which Carl taught at Hamilton TAFE 2009 ( see information below). Carl has also taught domestic classes through the Tomaree Community Centre and private requests. Kelie is currently undertaking her Masters in Gastronomy through Adelaide University and in 2008 won a scholarship to speak at The 16th Gastronomy Symposium in the Hunter Valley NSW. She spoke on making the Hunter region a leader in the field of cutting edge cuisine. This drive to share any new knowledge we obtain has led to a Newcastle, Hunter and Port Stephens group 'Developing Ideas' made up of local restaurant/cafe owners, chefs and other staff, where we combine ideas, techniques, buying power and networking/collaboration potential. This group is also working on funding a local Biodynamic farmer who will grow specialist herbs and vegetables (including heirloom) for our restaurants - as we will combined our purchasing power we hope to provide him full time income. Past and Present Teaching St Paul's Grammar School Ritual Notes 2010TAFE Lesson Plan Week 1Menu Development Flavour Combinations - volatile molecular compounds Week 2 Menu Development Texture combinations Week 3 Menu Development Advanced Techniques Overview Week 4 Spherification 1 Week 5 Inverse Spherification Week 6 Gums and foams Week 7 Gels Week 8 Surprises Please feel free to contact us for the actual TAFE teaching notes and recipes. This course was designed for a teaching degustation we conducted at St Paul's Grammar School Cranebrook NSW. The students were taught how to create selected dishes and then held their own degustation dinner that evening. Click here to see St Pauls teaching Notes and MenugiftVouchers=Ritual would like to introduce our dining gift tokens. Purchase either a tasting journey token $95 each or a matched beverge token $35 each or both. Simply include your mailing details in your email and we will post these out to you.  Food Games Our one and only pastry cook Alexis has teamed up with our Ritual Dining Tokens designer Lea to create some fabulous food games. Simply email and we can arrange your order. Recipe Dice $2 each or 3 for $5 Are you spontaneous and experimental with your cooking? Do you wish that you were? Try planning a meal with these adorable recipe dice. Roll a handful and head on out to your farmer's market. These wooden dice feature seasonal vegetables, grains, meats, spices, herbs, and a few additional ingredients like lemon, ginger, and hot chillies.  Memory Games $18 for a set of 12 in a hand made carry pouch This gorgeous memory game entices thought and learning of fruit and vegetables. Set out the tokens Ritual symbol facing up, take turns to flip 1 and then 2 tokens and try to form pairs. If you do not flip a matched pair turn your selection back over and it's the next persons turn. Look at their selection, and remember what they turned over and where it is placed. If you match a pair remove it from the game and have another go. The person with the most matched pairs wins.  Trade Tokens $2 each or 3 for $5 When times are tough it's good to remember that the best things in life don't actually cost much. In fact, they are priceless: a long walk after dinner, fresh home baked cookies, a friend's warm hug, a cup of tea or coffee or a home baked good. These sweet wooden tokens offer different homegrown goods and services from you to your lucky recipients. Give them as gifts, great stocking stuffers, trade them with friends and let them take on a life of their own and remind us what true value is.  A testimonial Hi, My partner and I ate at your restaurant quite some time ago and we have been raving about it ever since. We've dined at many fine restaurants but continually recall Ritual as the standout best! About 6 months ago I wrote a little article on my website which I thought you may be interested in reading. I'm sorry for not showing you earlier! Here is the link: http://thelincolnshirepoacher.com/pages/quelling-juggernauts Anyway, thank you very much for a inspiring and memorable evening. Keep doing what you are doing. Chris Lloyd  Bali At The Bay. Luxury accommodation just arond the corner from Ritual Cuisine. Click here.Flashme Web Design - breaking new ground in web impact - immersive and emotive. www.flashme.com.au |
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