The Sands to source local for new menu

COASTAL haven The Sands Torquay has released a new breakfast and all-day grazing menu that showcases local producers and the delicious foods available in the region.

Under the guidance of new executive chef Bevan Vahland, The Sands has released their new menu, with very positive feedback from restaurant diners.

Vahland, who comes from a locally sourced and sustainable food background, is working with his team bring the same philosophy to Torquay with the goal of showcasing local producers while building positive and meaningful relationships with vendors across Greater Geelong, the Bellarine and Surf Coast.

“Wherever we can we want to feature local producers and their craft,” executive chef Bevan Vahland said.

“Our goal is to make the producers the champions of the dish and build those connections between our organisation and community suppliers.”

The Sands encourage locals to come and try the new exciting flavours on the menu. Photo: SUPPLIED

In doing so, Vahland and his team will be championing items including Freshwater Creek Free Range Eggs and Lard Ass cultured butter which is made in Ocean Grove.

In Vahland’s words, the new menu is “eclectic and full of colour and flavour”.

“We want to address items in a different way to most, using ingredients that are big, happy and full of vibrancy,” Vahland said.

The new creative hub will also have a particular focus on formulating an experience that is enjoyable for all customers no matter their dietaries.

“The menu across breakfast, grazing and dinner is very well connected with dietary requirements and a large proportion of our meals are gluten free,” Vahland said.

“We are very focused on our gluten free and vegan customers and want them to enjoy and have that immersive experience that someone with no dietaries might have.

“We hope to welcome people locally and from far and wide to enjoy our new menu no matter what the occasion.”