Duck & Pinot Dinner

THURSDAY APRIL 20TH - limited availabity



One of the relative certainties in the mysterious world of food and wine matching is that pinot noir goes with duck.

Duck and Pinot Noir is a classic, no fail pairing. As duck is quite rich, it’s best paired with a wine with some acidity. Being a lighter style of red wine, Pinot delivers much more freshness than heavier styles. The acidity cuts through the richness of the duck, and the fruit flavours of cherry and plum pair deliciously with the soft gamey characteristic of the meat.

Join us as our award winning kitchen team explores this fantastic pairing with a beautiful 5 course dinner, including the Grand's signature twice cooked duck matched with 5 standout Victorian Pinot Noirs.



The Menu

Hot smoked duck bruschetta, ricotta with a mustard fruit dressing
2016 Dusk Till Dawn Pinot Noir, Yarra Valley

Duck pate, marsala, crisp skin, pine mushrooms
2016 Tightrope Walker Pinot Noir, Yarra Valley
Duck tortelli, porcini, globe artichokes
2015 In Dreams Pinot Noir, Yarra Valley

Twice cooked duck, orange and juniper sauce, roman gnocchi
2014 Moorooduc Estate Pinot Noir Mornington Peninsular

Chocolate terrine, burnt figs, milk ice cream
2015 Tibooburra Pinot Noir Yarra Valley, Victoria


($125 for Grand VIP's)
6:30pm in the como room
friday april 21st


bookings essential on 9429 2530