We are excited to announce the latest instalment in our MENU LAUNCH dinner series.  Head Chef Andrew Beddoes has released his latest Italian Feast menu's and would love you to come and sample them.

Join us 'A Tavolo' and be the first to sample these fantastic menus. If you've not attended one of our menu launch dinners before they're truly a Grand night out. Delicious food, beautiful wines and heaps of fun!

Each event will have a special chefs selection of nine dishes from our new seasonal menus (see below).

The Menu

Our signature shared feast is designed as the Ultimate Grand dining experience. Nine incredible dishes will be showcased over four courses, with most served "la famiglia" style down the centre of the table. These will be perfectly accompanied by hand picked wines from selected Italian vignerons. 

Valued at over $142, this VIP event is fantastic value at only $99!

The Como Room, First Floor, The Grand

Wednesday 17th October at 6:30pm
Thursday 18th July at 6:30pm - Booked out

Strictly Grand VIPs only, sign up now so you don't miss out. Once signed up give us a call to make a booking 03 9429 2530


head Chef andrew beddoes has selected 18 dishes from the above menus for you to sample!

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Pumpkin tortelli
Suckling pig croquettes with lentils and Dijon mustard


The grand signature house made potato gnocchi with brown butter and sage
Premium antipasti of buffalo mozzarella, bresaola, Culatello prosciutto, salami, pickled vegetables and hand rolled grissini
Clarence River prawns, tomato, lemon and tarragon dressing



Roast rump of clover fed lamb (served pink) with charred asparagus and truffled white polenta
Roast baby chicken with braised cannellini beans, Italian sausage and chicory with lemon and chilli



Crème brulee with strawberries and biscotti
Macerated strawberries with italian meringue, sour cream and strawberry sorbet

Thursday 18th october 


Porcini suppli with truffled aioli
Kingfish crudo, cured apple, fennel, lemon verbena, sour cream and whey


The grand signature house made potato gnocchi with brown butter and sage
Char grilled quail with salt baked beetroot, horseradish and mustard fruit dressing
Prosciutto and melon with provolone and vin cotto



Char grilled swordfish, with charred chicory, radicchio and preserved lemon, salmoriglio dressing
Slow cooked lamb leg with rainbow chard, and salsa verde



Blackberry and caramelized white chocolate semifreddo with pistachio crumb and blackberry compote
Bitter chocolate pudding with raspberries and milk ice cream