PLENTY of restaurants claim to have an ethos - slow, natural, local, sustainable - but few venues insist their waitstaff know how to slaughter a pig. That's where Hobart restaurant Ethos actually lives up to its name."One of our chefs did a spit roast for his birthday and took up the opportunity to ask the farmer whether we could we bring the staff down and have | him] kill it in the field," co-owner and manager Chloe Proud says. "And we were so proud of all of them, because you know, it's pretty confrontational. It's palpable in the air that you're about to see something be killed."
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