spring vegetables

Spring Menu Release

 
 

THE GRAND NEEDS YOU!

 

Here at The Grand we like to keep things fresh, Spring is here, meaning one thing- it is time for our Grand Spring Menu Release!

 With all the wonderful seasonal produce coming into bloom, Head Chef Andrew Beddoes is very excited to introduce some brand new dishes to the menu and we need your opinion!

 

We are calling on our valued customers to join us to share some feedback and ideas on our potential additions to the menu.

We need you, our favourite foodies and Grand experts to help create a beautiful Spring Menu.

 

Menu

CANAPE
Capesante con coponata, salmoriglio, crostini e prezzemolo
Scallops, caponata, salmoriglio dressing, crostini, parsley

La Riva Dei Frati Prosecco - Veneto

 
ENTRÉE
Carciofi brasati con guanciale, tuorlo d'vovo, bagna cauda
Braised artichokes with guanchale, egg yolk and banya couda dressing

Tiefenbrunner Pinot Grigio - Alto Adige
 
PASTA
Tortelli con asparagi, parmigiano e salvia
Asparagus tortelli with parmesan and sage

Cantine Pra Soave Classico DOC - Veneto

 
MAIN
Petto di vitello con fave, cipole e polenta morbida
Slow cooked veal, Broad beans, new season onions and soft polenta

Antinori Peppoli Chianti Classico DOCG - Tuscany

DESSERT
Fragole con finocchio, granita, mandorle e crema
Fennel strawberries, granita, almonds and sour cream

Marcarini Moscato d'Asti, Piedmont

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When:
Dinner- Thursday 19th October 2017 at 6.30pm  
Lunch - Saturday 21st October 2017 at 12.30pm
Where: The Como Room, The Grand
How Much? $135 for 5 courses with matched wines
($105 for Grand VIP's)