Grosvenor Hotel
/
Opened since the 1800's, Grosvenor Hotel is an iconic location.
Rabih Yanni took over Grosvenor Hotel in July 2014, making changes to the menu, drinks list and culture to fit his philosophy of sharing and celebrating over food and wine. The multi-faceted venue offers a bistro, drive-thru burger bar (STKBB), function areas and grocery and bottle store.
We enjoyed dining in their bistro - the perfect venue for relaxed dining. The expansive menu at Grosvenor Hotel by talented chef Paul Tyas, features pub classics and prides itself on a commitment to sourcing, ageing and preparing premium cuts of grass fed Victorian beef.
To start the Burrata was lovely. This cheese sensation demonstrated that unforgettable dishes can sometimes be very simple. In this instance, a ball of unadulterated burrata simply paired with mushroom and broad bean dressing. When the outer solid mozzarella shell was cut, we loved how the creamy interior of soft, stringy curd and fresh cream revealed itself. The sumptuously rich yet sensibly balanced flavours were sensational.
Another must-have is Grosvenor's cured meats selection. The selection of salumi was a display of superlative flavours comprising of a respectable assembly of San Daniele prosciutto, Jamon serrano, Fuet anis salami, ‘Ndjua, house pickles served alongside olives and wood fired oven bread. The Ndjua and San Daniele prosciutto were in particular excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix.
For mains, we recommend sharing the grass fed, Gippsland chateaubriand steak, the classic steak for two made from the centre-cut filet. Like most high-quality cuts, it was best cooked rare to medium. Displaying a mastery in the manner the steak were cooked, the steak was cooked perfectly from end to end. A light searing ensured that each steak was lined with a thin crisp layer packed with caramelised beef flavour.
For dessert, a peek in to the cake cabinet is a must. In house Pastry Chef Daniel James brings back childhood memories with a regularly rotating array of classics. Think lemon meringue dome, iced Vo-Vo or chocolate coated honeycomb (each available to enjoy whilst dining in or to take away).
The iced Vo-Vo is an absolute stunner - Nostalgic and delicious. We loved the balance of flavours between the pink fondant, raspberry and coconut. Simply delightful! For chocolate lovers, the Grosvenor Gateaux is wonderfully indulgent - Think crunchy hazelnut feuilletine, flourless chocolate biscuit, passionfruit cremeux and chocolate Bavarian mousse.
Address: 10 Brighton Rd, St Kilda East
Phone: (03) 9531 1542
Link: www.grosvenorhotel.com.au/
