Good Food Month

Proudly presents....




Two award-winning teams from the Grand Hotel and the Golden Door go head-to-head in a six course gastronomic battle royale of good vs evil.

In one corner: messiah of wellness James Knight, head chef from the Golden Door – with a passion for freshness and quality organic produce he's renowned for his skill in making “healthy” a decadent pleasure and eating a mindful journey to fulfilment.

In the other corner: the sultan of sin, the Grand’s own head chef, Andrew Beddoes, will pull no punches in his wicked line up of immoral culinary delights. Each chef will present three stunning dishes matched with superb wines making this a chef battle not to be missed

Proudly brought to you by The AGE
Hats Off Dinner Series

WHEN: Mon Nov 14, Tue Nov 15, Wed Nov 16, Thur Nov 17; 6:30pm

WHERE: First Floor, The Grand Hotel Richmond - 333 Burnley Street, Richmond 3121

COST:  $145 per person; six courses with matched wines ($125 per person for Grand VIPs)




Seared white scallop with chilli coconut and lemongrass
Suckling pig croquettes with foie gras and marsala mousse
Wine – NV Tamburlaine “On The Grapevine” Preservative Free Au Naturel Cuvee


Heirloom beetroot carpaccio with goats curd, maple walnuts, chervil and cider vinegar
Wine - 2015 Tamburlaine Orange Reserve Organic Chardonnay
Hot smoked duck with broad beans, stracciatella, burnt butter and bitter caramel crumb
Wine – 2015 Tibooburra Pinot Noir                         


Ocean trout fillet with pea puree, shaved fennel salad, dill potatoes and smoked eel
Wine – 2015 Tamburlaine ‘Single Vineyard’ Block 10 Organic Pinot Noir
Slow cooked wagyu brisket with charred asparagus, 50/50 mash and lardons
Wine – 2015 Dominique Portet Fountaine Cabernet Sauvignon


Coconut and cashew ice cream with mango, berries, chia seed and pistachio crumble
Bitter chocolate terrine with raspberry mousse, toffee, caramelised white chocolate and milk sorbet
Wine - 2013 Punt Road Botrytis Semillo