Chef Randall Launches Quarter Kitchen’s New Summer Menu

Quarter Kitchen has unveiled a vibrant new summer menu that blends fresh seasonal ingredients with nostalgic flavours rooted in Chef Randall’s heritage. From seafood bouillabaisse to tender lamb shank and playful modern desserts, the menu is designed to delight diners seeking light, soulful dishes with a contemporary twist. We had a chat with Chef Randall about this.

1. The new summer menu is absolutely incredible. What was the inspiration behind this new menu?

It came from the vibrancy of summer itself, fresh produce, bold flavours, and lighter yet satisfying dishes. 

2. You spoke about infusing your roots in the menu. How did you make sure you stayed in touch with both ancient and modern foodies?

I’ve drawn on traditional family recipes and cooking methods, but given them a modern twist with refined techniques and presentation. For example, using heritage spices but balancing them with contemporary plating and seasonal pairings ensures the menu appeals to both nostalgic diners and adventurous modern foodies.

3. The starters were absolutely fantastic and kept on flowing, all with a summery look. Can you please tell us the names of the starters and which one stands out to you?

Well, there were quite a few starters to set the tone for the menu, from fresh, vibrant salads to something a bit more indulgent like slow-braised pork belly and tender roast lamb. Each dish was designed to give guests a taste of variety and seasonality. If I had to choose one that really stands out for me, it would be the roast lamb starter. It’s rich yet light enough for summer, and it ties beautifully into the menu’s story by balancing comfort with freshness.

4. People love seafood, and the seafood bouillabaisse was just perfect. Where does the name Bouillabaisse originate from?

Bouillabaisse originates in Provence, in southern France, particularly in Marseille. It was traditionally a fisherman’s stew made with the day’s catch, flavoured with Mediterranean herbs and saffron. 

5. The dish included calamari, paprika tiger prawns, saffron potatoes, fish stock, line fish, and poached black mussels. How do you make the poached black mussels gel with the rest of the dish?

I gently poach the mussels in a base of fish stock, saffron, and a touch of white wine to enhance their natural sweetness. Garlic is used sparingly, so it doesn’t overpower. The key is balance; the mussels should absorb the flavours while still carrying their briny freshness, tying seamlessly into the rich yet delicate broth.

6. I was caught up between seafood bouillabaisse, lamb shank, lamb cutlets and gnocchi basil. What’s your best dish of all four?

The lamb shank is the star. It’s slow-cooked to fall-off-the-bone tenderness, infused with spices that connect to my roots. While the seafood speaks of summer freshness, the lamb shank carries a soulful depth that feels timeless. 

7. Timeless is classic. My dessert pick was the classic Magnum ice cream. Super inviting and tasty. How did you nail the dessert niche so superbly?

Desserts should always leave a lasting impression, and I wanted to keep it playful yet refined. The magnum-style ice cream was a way to celebrate nostalgia but elevate it with high-quality chocolate, smooth vanilla, and creative garnishes. It’s familiar yet indulgent — a dessert that makes everyone smile.