Scope and Contents Notes from the collector: A full set of menus from our recent trip to New Zealand and return to Melbourne. The easy way to travel. The voyage, to use maritime language, was for thirteen nights. The ship makes about six or seven exact same voyages each summer. So the menus are exactly the same each time. This system has numerous advantages as you can imagine. The main galley prepares some nine to ten thousand meals each day. In the information sheets I sent some time ago...

Scope and Contents Notes from the collector: Friends of ours recently went touring in the U. K. and they asked what they could bring back. I said menus of course, and told them where they would end up. They brought several from quaint pubs and inns. …hamburger in every shape and form seems to take over the market over there. And most places seem to be very concerned the customer doesn’t sue for any breach of nutrition. Our friends had Chinese takeaway one night and were asked if they wanted...

Scope and Contents Notes from the collector: When I started this journey I thought I was sending pieces of paper or cardboard with words written or drawn on them. I didn’t know how I even obtained many of the menus let alone when or where. And I only had some idea of the dates. Only since I have been obtaining them more recently have I realized it is about people rather than paper. When I ask for a copy of the restaurant’s menu I get some very interesting replies – too busy, okay if the...

Scope and Contents Notes from the collector: The setting would be hard to beat. We went there on a weekend and it was packed. Around since 1885 which is ancient for Australia. The daily menu is stappled to the history so there is no wastage. I believe the cooking oil is changed every day rather than strained and reused. A time and motion study exercise. The prices are not cheap, but freshness comes with a cost. A great operation going strong. A surcharge to be the labor costs on...

Scope and Contents Notes from the collector: A very good true Italian restaurant down the cost from our abode. And not too expensive for the quality. I usually sit so I can watch the people in the open kitchen and one can tell everything is made to order. A surcharge applies on public holidays because of our crazy wage structure. The owner brings out young staff from Italy and provided accommodation so they can get a feel for our culture. And they all seem happy. the restaurant is in one...

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Notes from the collector: A very old hotel at the end of the road on the Peninsula. Sweeping views of the Bay, outdoor dining and atmosphere. One orders at the counter, but the food is delivered to the table. I couldn’t grab the full menu. Been going there for almost fifty years. Some very good meals, some ordinary depending what is the day of the week. Always can be a problem with different staff on different days.

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Notes from the collector: A true French Restaurant in the closest town. Reasonable for the quality served. Small and rather noisy, but not pretending to be anything more than a French bistro. The town. or better village, now has two pizza come Italian, one Chinese, one pub, one Asian, and a bakery serving meals. Quite a choice.

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Notes from the collector: Finally. one owned by a fraternity brother, Don Clark’54 who was always in the hospitality business. Think it was in the 70’s on a visit to DisneyWorld. Note other locations mentioned. Have to be pretty confident customers like this one. Menu slides into a very flash jacket embossed in gold. Don was talking about Key Man insurance the day I met him. Fairly new concept I recall. Interesting wine list.

Scope and Contents Notes from the collector: An old friend of ours, the widow of a previous Director of ASIO, one of our intelligence agencies, went on a voyage last summer and kindly brought back several different menus from the ship. The best two are the first and last night’s menus cleverly included in a booklet about the history of the company. You will note at the top is a Royal Spa Selection and I had no idea what the figures next to the item meant until I wised up and looked down...

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Notes from the collector: A very busy menu when restaurants tried to cover all the bases. I have no idea if I ever went there or someone gave it to me, but looked like the sixties, but there is a 77 at bottom of first page. Enough salads alone to sink a ship. Mentioning air conditioning and “free Parking” are interesting. Three cheers for Hollywood!.