Posted by BE on May 30th, 2010
Now the first thing I want to say is that I don’t want anyone to stop eating at GPK in Ponsonby Road. The food there is good and reasonably priced. We went there today and opted for the $25 ‘express lunch’ – glass of wine, entree and main. Good value. The entrees were fine. For her main, Judy had ordered the snapper, olive mash and salad. I had ordered the Margarita pizza.
The mains arrive. Snapper fine, though the salad is minuscule. And the Margarita pizza? Crisp pizza base? Tick. Mozzarella cheese? Tick. Tomatoes? Tick. Basil? Oh dear – no basil. Chopped parsley instead. A Margherita pizza without basil is like Eggs Benedict without hollandaise sauce. The basil is an essential ingredient. Without it, a Margarita pizza just isn’t a Margarita pizza.
I point this out to the pleasant waiter, who says he will speak to the chef. He returns with the chef’s apologies. The kitchen has run out of basil.
Now here’s the thing. If the kitchen has run out of basil, it isn’t possible to make a Margherita pizza any more than you can make Eggs Benedict without hollandaise sauce. What to do? Well, you have to ask the customer whether they’d be happy with a cheese, tomato and parsley pizza. And if they wouldn’t, they can select something else off the menu, or go somewhere else.
Now I wouldn’t have mentioned this, were it not for the fact that this is the third time I’ve ordered a Margarita pizza at GPK and the third time they’ve ‘run out of basil’. I’m reminded of Lady Bracknell’s words to Mr Worthing in The Importance of Being Earnest: ‘To lose one parent, Mr. Worthing, may be regarded as a misfortune. To lose both looks like carelessness.’
To run out of basil three times when you have a Margarita pizza on the menu looks to me like carelessness or poor management at best. And this especially since I had mentioned the problem on the two previous occasions and actually brought my own basil on the second occasion just in case. Read the rest of this entry »