‘Identities’ at the Latimer

Press, Volume CXIV, Issue 33577, 4 July 1974, Page 12

‘Identities’ at the Latimer

Two men joyously welcomed as “identities in their own right” ' have joined the resI taurant division of the j Latimer Motor Lodge, J 195 Worcester Street, j They are two Jugoslavs ' who have become the mani ager and the chef respect : tively. i Michel Markovich, who I has been at the Latimer for | six weeks as restaurant i manager, formerly had his own restaurant in South Africa. He is very popular with the guests, according to one observer — having the knack of making diners feel especially welcome. ; Mr Markovich is also an i expert at mixing cocktails. ' His compatriot, Mr Stan Grbich, has been at the Latimer for only about one month, but already he is making his name as the new chef. He came from four years in Sydney. As a result of Mr Grbich’s regime, a new menu is being prepared. Some additions and deletions will be made. Even now, however, the menu is extensive and attractive. Fish dishes After the usual fruit juices and soups, the appetisers run about $1.50 for various seafood concoctions. The entrees are fairly similar, but a little less elaborate, and costing not quite as much.

The main fish- dishes range over sole, lobster and scallops, and rise to fhe restaurant’s top dish — Lobster Mornay — at $5.25. Poultry and, salads lead the diner to the steaks, where the brightest is a filet mignon at $3.75. A snappy group of desserts includes colonial brandysnaps. The special for dinner is a set menu for two persons costing $12.50 including a bottle- of New Zealand wine. Convenient site This comprises prawn . cocktail, tomato' soup, fried fillet of sole, fillet steak, a dessert and coffee. A basic change has already been made to the luncheon menu, which now provides a “businessmen’s” meal at $2.75. This comprises soup, a main dish, a sweet, and coffee. The popularity of the lunch, which is considerable, follows from the

convenience of ‘the Latimer site, not more than a 10minute walk from the farthest part of the business area of Christchurch. And the parking available is large for the centre of the city. Meals may 7 be had at the Latimer on all seven days, and including breakfast. Friday and Saturday nights are the most cheerful times; and every night the singer and guitarist Geof Logan is present. The Latimer is fully licensed — so much so that the management is finding problems with the importation of some wines, especially those from France. The problem is the cost. Prices have become so high in some cases that, out of respect for diners’ pockets, the Latimer has dropped these lines. The difference in price between one shipment of Beaujolois and the next turned out to be $3 a bottle. However, in turning more to Australian and New Zealand wines the

management is satisfied that the standard will remain high. Motel division Along with the restaurant at the Latimer is, of course, the motel division, and plans are well advanced to extend this. By Christmas these units are expected to have been increased from 17 to 28. This, in turn, will mean more demand by residents on the. restaurant. For this reason the restaurant is expected to be expanded in the New Year from its present seating of 55 to 75, and provided with more lounge space.