Local food on the menu

Fine dining featuring local beef and produce is all part of a new menu, launched at BC's Bar and Grill in Roma.

NEW MENU: Nathan McLellan, executive chef of BC's Bar and Grill, Roma, introduces a deconstructed mango and strawberry cheesecake to the new menu. Picture: Jorja McDonnell

BC'S BAR and Grill welcomed a new face to its kitchen recently and to say he is passionate about food is an understatement.

Nathan McLellan, executive chef to the Roma mainstay, has an ambitious plan to lift the quality of dining not just in the restaurant but in the town as a whole.

Mr McLellan said his temporary appointment as executive chef at BC's was a triumphant return.

"I was here about two years ago with the Club Hotel and ran into an old friend and colleague, Matt Golinski.

"We'd worked together on stage running cooking demonstrations, and when we were catching up in Roma I said to him that I wanted to bring fine food to country Queensland - showcase the great regional produce that we have access to out here,” he said.

For Mr McLellan, bringing a new menu to the restaurant during his tenure was a "no-brainer” and the meals on offer put together his favourite ingredients.

"For my menu here, I wanted to use all Australian ingredients, like barramundi delivered fresh from Darwin every Friday, and local beef from the butchers here in town.

"I have a few special dishes in the works at the moment but I can't divulge any more until later because it will take about two months from experimenting to serving the finished product.” he said.

The process of taking a dish from idea to the meal on the table can be a lengthy one for Mr McLellan, because he has taken a hands-on approach to sourcing local produce.

"We have some of the best beef in the world coming out of Roma, and one of the biggest saleyards.

"I actually drive up there to look at the cattle and talk to farmers about them, knowing that they're growing that beef for us.”