spring vegetables

Spring Menu Release

 
 

2 different menus to choose from

 

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 Feast 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 Feast Menu.


We’ll be hosting 2 different dinners showcasing the best of the new menu.

Wednesday 18th Setptember & Thursday 19th September

See below for the menus. Feel free to come to both!!

When:
Wednesday 18th September 2019 at 6.30pm  
Thursday 19th September 2019 at 6.30pm  

Where: The Como Room, The Grand

How Much? $135 for 5 courses with matched wines
($105 for Grand VIP's)

 

wednesday 18TH SEPTEMBER

CANAPE

Truffled cheese goujeres

Prawn tortelli

 

ANTIPASTI

The Grand signature gnocchi with brown butter and sage

Fried calamari with coriander, mint chilli and lemon

San Daniele prosciutto with marinated eggplant

 

SECONDI

Gold band snapper with fennel, radicchio, lemon and capers

Roast porterhouse with green beans, pancetta and walnuts

 

DESSERT

Buttermilk panna cotta with strawberries, meringue and milk crumb

Panettone pudding

 

 
vegies.jpg

THURSDAY 19TH
SEPTEMBER

CANAPE

Suckling pig croquettes with apple

Kingfish crudo with tomato agri dolce and parsley

 

ANTIPASTI

The Grand signature gnocchi with brown butter and sage

Char grilled quail with new season onions, spring garlic and mustard fruit dressing

Culatello prosciutto with cippolini onions, balsamic and provolone

 

SECONDI

Spring lamb with spring beans, zucchini flowers and truffled white polenta

Roast cornfed chicken with chickpeas, roast capsicum, Ligurian olives and basil

 

DESSERT

Lemon tart with mascarpone crème

Banana and honeycomb ice cream with calvados caramel