Perched on the cliffs above one of the most exclusive stretches of beach in Goa, the site of this new restaurant has huge potential. But Sarah is 6000 kilometres from home and this is her first attempt at setting up a restaurant. With very little industry experience, Sarah has everything to learn about running a restaurant. Armed only with her wits, a burning passion for great food and a deep love of India, she's going to five it her all. "Will there be chaos? Completely,” says restaurant owner Ashish Kapur. He's soon proven right - and adding to Sarah's challenges as she's trying to find her feet in a foreign land is the weather. Monsoon season makes construction painfully slow – leaving just 10 weeks for the restaurant to be open for peak tourist season
Seven days out from the restaurant soft launch, Sarah finds herself in construction chaos as missed deadlines become the norm. An emotional airport reunion threatens to divide her attention between the two things she loves most, her restaurant Antares and her 5-year old son Phoenix. But a trip on a fishing boat and delicious snacks cooked on-board the boat give her new ideas for the menu, and back at the restaurant, it's time to test out some of the drinks that will be served at the bar.
Sarah and her staff finally get cooking in the kitchen after a long awaited shipment of stock and equipment arrive at the restaurant, but her confidence takes a hit when her recipe testing is said to be too bland for the Indian palate. She's taken on a huge task with a business with multiple areas to service: "We actually have six menus in total between the beach club, the private dining room, the events menu, the restaurant menu, the breakfast menu, dessert menu, so there's a lot to do," says Sarah.
The day of the soft launch has arrived but the restaurant is still under construction. The money has run out but the restaurant must open despite delays and systems not being in place. With more a hundred hungry guests, Sarah must push through fear and self-doubt to stay in control.
Tensions reach critical mass as the restaurant construction remains unfinished and the Australian staff reach breaking point under the tough conditions. Sarah discovers that everything is done differently in India and she must learn to adapt to keep her vision for Antares on track.
After a trip home, Sarah returns to India with her proud mother and son Phoenix, but things have not been going well since she's been away. Following the soft launch, the restaurant has been welcoming a few customers, but things are still down to the wire. Tensions between the Indian owners and the Aussie expats on the staff are at an all-time high. Tempers boil over as the official launch draws near and it becomes a race against time as Sarah’s dreams hang in the balance.
After the success of her first restaurant in Goa, India, former Masterchef contestant Sarah Todd steps up to the challenge of opening a second restaurant, the heart of one of the busiest cities in the world, Mumbai.
Seeking inspiration for her menu, Sarah immerses herself in Mumbai's thriving street food scene. Meanwhile delays on the new restaurant kitchen are putting the team behind schedule.
With the gas still not connected in the kitchen, Sarah is unable to train her staff or test the new menu. As the restaurant launch fast approaches there's more bad news that could put Sarah's big plans in jeopardy.
The Wine Rack kitchen is operational and finally Sarah is able to begin training the staff. With a completely new menu there's a lot to learn and very little time. Meanwhile, Sarah explores the sweeter side of Mumbai's food offerings.
Sarah visits the laundry district of Dhobi Ghat, one of the world's largest outdoor laundries. Further setbacks at the restaurant and the furious pace of Mumbai are beginning to wear Sarah down as the opening night gets closer.
With only hours before the restaurant is due to open the kitchen remains in chaos. Together with Head Chef Himanil, Sarah must bring some order to the kitchen team as they try to deliver on Sarah's new menu.