Originally released in November 2022,The Menufollows Margot (Anya Taylor-Joy) and Tyler (Nicholas Hoult) as they attend an exclusive restaurant experience on a private island. An enigmatic chef, played by Ralph Fiennes, runs the restaurant, known for his theatrical yet frightening presentation style. The big twist begins when the pace of each of the courses becomes violent and disturbing. To stay safe during dinner, guests must follow the chef’s rules in an evening filled with horror.
The film is now available on HBO Max and is probably one of the most thoughtful dark comedies of the past year. Director Mark Mylod previously worked on shows likeGame of ThronesandSuccessionbefore helmingThe Menu.
According to a recent interview withBon Appétit, screenwriters Will Tracy and Seth Reiss explained how a true story inspired the plot ofThe Menu. During the conversation, Tracy revealed that the concept was influenced by a fine-dining restaurant he visited on a remote Norwegian island. In his words, the storytelling-through-food event made him feel claustrophobic in a way similar to the movie, where guests were “held hostages” for several hours during each course of meals.
“The restaurant was not Fäviken, but like Fäviken.There’s something relentless about all of these tasting menus. You can’t leave. You’re being held hostage by a story which they’re telling for hours.”
Related:The Menu: Other Movies to Watch if You Loved the Thrilling Horror-Comedy
The Screenwriters ofThe MenuShare Differing Opinions on Dining
It is common for many people to have misconceptions about the food industry and what it means to be a top chef. Therefore, it is fascinating to see how the story behindThe Menuexplores these concepts while breaking down myths and the pressure of being a cook. It may sound strange, but the narrative also conveys the passion and dedication of each character involved in preparing food.
Still, both screenwriters clarified thatThe Menuis primarily a satireand a successful one at that. They say that part of what made their dynamic work onThe Menuwas their differing opinions on food. Tracy said he identifies as a foodie since he cooks at home and plans vacations around food. As for Reiss, he enjoys the fine cuisine and artistic flair of upscale eateries.
“The chef and the staff, they want to make the customers happy. There’s a certain human impulse to be appreciative that you’re being served.”
