Schnitz - pan cooked schnitzels

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fatbellykat

How We Came To Be FatBellyKat... We are ...

How We Came To Be FatBellyKat... We are ‘fatbellykat’, named for the fact that I (Kat) was 4 months pregnant when we opened the doors for public trading and thinking it to be a good omen. I worked up until I gave birth to my son Isaiah, and brought him with me to the restaurant from 2 weeks old, where he slept in the pantry while I cooked, working a breastfeeding routine before and after service. "We could not have survived that first year without the co-operation of our new born infant." Since then we have had another 2 children, twin girls, Sunday and Daisy. This time I worked up until 3 weeks before their birth. Being very fat bellied this time around, one of our regular diners described us as the best living example of a self-fulfilling prophesy. As for the food, it is greatly influenced by my family and my upbringing. My family is Greek, my mother a fanatic cook herself. Meals at home were always a social event, never knowing exactly how many people would be dining, with food brimming over the table; the produce, as much as possible coming from the garden or some other local source. We wanted to extend that European sense of hospitality to our restaurant – as much as viably possible in a commercial sense. We categorise ourselves as Modern Greek, because we look at traditional Grecian cuisine with fresh eyes and support as many local producers as we can to take the dining experience to another level. The menu is not changed every season but tweaked as often as necessary to support the availability of produce. We hope you'll drop in sometime and try it out for yourself. (hide)

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