Steaks raised in top restaurants as main meals break $50 mark


Lucas said his restaurants had not passed on produce price rises and were instead focused on zero-waste kitchen policies and buying seasonally.

“Our chefs are working harder than ever, and especially so under extraordinary pressure due to things such as supply limitations, rising costs of produce and labour shortages,” he said.

Restaurateur Chris Lucas said his restaurants had not passed on produce price rises to customers.Credit:Joe Armao

Pat Nourse, creative director at the Melbourne Food & Wine Festival, said restaurants had been absorbing price rises in produce and labour for many…



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