RICKY Dhaliwal has made a name for himself as the owner of popular restaurant Spice n Flavour. And that name goes hand in hand with Indian cuisine due the success of his business.
So it was almost with some surprise that when it came to opening his second restaurant Chicci, he diverged into a modern Australian menu.
But for him, the decision made sense and it came down to two points.
One, he didn't want his second venture to be in competition with Spice n Flavour, so another Indian restaurant was out.
"If someone likes Spice n Flavour, it doesn't matter where they live, they will go to town to dine there," he said.
When the restaurant first opened, he said he was often asked if there was a curry menu.
And two, with the restaurant located at the new Northern Beaches Centre, he wanted to menu that catered for everyone and thought modern Australian cuisine was the best option.
"Northern Beaches is the place where everyone is moving at this time and it's growing on a big scale," he said.
Chicci fills a niche that wasn't being met, he said.
It also offers an opportunity to combine different cultures on the one plate, he said, as the menu has a fusion touch.
Chicci restaurant has a seasonal menu, which will change every three months and be based around what local produce is available.
The menu is also very limited, which Mr Dhaliwal said was done on purpose.
It allows his chefs to fully focus on those dishes.
"With a large menu, it's too hard to maintain their quality," he said.
Late last month he also added a breakfast sitting on Saturday and Sunday, which compliments his lunch and dinner opening hours.
"If I had an Indian restaurant, I couldn't do breakfast," he said.
Next on the agenda is the addition of an alfresco dining area, which will expand the current seating limit from about 35 to 70.
This should be available later this month, he said.
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