22 Sep The Grand Richmond Dining Room, Richmond

Our (late) Father’s Day dinner involved a trip down to the Dining Room of The Grand Richmond. Aiming to serve simple and authentic Italian food, the Dining Room was small and intimate and the service there was incredibly pleasant, friendly, informed and attentive.

Bread and Olives

We started off with some warm bread and a variety of olives. Of the two types of bread I particularly enjoyed the…yellow one. I forgot to ask exactly what it was, but there was a faint aroma of herbs, slightly crunchy crust and a soft, almost cake-like fluffy texture to it. It reminded me of focaccia.

Mussels w. Garlic, Lemon Juice, White Wine, Tomato, Chili ($12)

One of today’s many specials (which were all impressively recited and described by the waiter) was mussels with garlic, lemon juice, white wine, tomato and a hint of chili. These were hearty and delicious and in the process of our enjoyment, showed our appreciation of the dish by displaying some tablecloth artistry. We were also thoughtfully provided with a second round of bread to soak up that lovely sauce, which was preferable to having it soak into linen.

Roast Potatoes w. Rosemary and Garlic ($8)

Sauteed Cauliflower w. Anchovy and Pine Nuts ($8)

There was a slight hiccup when we were brought roast potatoes instead of sauteed cauliflower, but this was promptly corrected and we were also left the dish of potatoes free of charge.

Prosciutto-wrapped Rabbit Loin w. Cannellini Bean Puree and Cauliflower ($38)

Mum and dad both picked two other specials for their mains. Mum’s prosciutto-wrapped rabbit loin came with a smooth cannellini bean puree and tasty sauce. The rabbit was done well – not tough or chewy and not gamey at all.

Lamb Cutlets w. Carrot Puree and Baby Eggplant ($38)

Dad’s lamb cutlets were cooked nicely as well, coming with some carrot puree, charred baby eggplant and a scattering of brussels sprout leaves.

Pan-seared Loin of Venison w. Truffled Honey & Vincotto Served With Miniature King Oyster Mushroom ($42)

I went with something off the regular menu: the pan-seared venison loin. Some parts of the sauce seemed slightly more bitter than others, but this was negated when mixed properly. I particularly loved the sweet, tender miniature king oyster mushrooms, which looked so charming on the plate and were equally pleasurable to consume.

Our experience at the Grand Richmond was a positive one, and with such a great range of specials, there might always be something new to try.

The Grand Richmond Dining Room
333 Burnley St
Richmond, VIC, 3121
(03) 9429 2530
http://www.grandrichmond.com.au/