Birthday Degustation at The Grand Hotel, Richmond

Richmond’s long-time favourite Italian, The Grand Hotel, offers a birthday degustation menu, which we came to indulge in today. This isn’t the first time we’ve visited (see here and here), and seeing as they make some pretty fine Italian food, we thought we’d see what their degustation menu was like.

The Grand Richmond - Carciofi e Stracciatella - Jerusalem artichokes, stracciatella, shallot agra dolce and truffle
Carciofi e Stracciatella - Jerusalem artichokes, stracciatella, shallot agra dolce and truffle

The night begins with some vegetables. Carciofi e Stracciatella is Jerusalem artichoke with stracciatella, shallot agra dolce and truffle. The artichoke slices are sweet and crispy, and what can beat the indulgent fragrance and flavour of truffle?

The Grand Richmond - Calamari alla griglia - Chargrilled calamari, capers, anchovies, parsley
Calamari alla griglia - Chargrilled calamari, capers, anchovies, parsley

The Grand Richmond - Merluzzo con bietola, cozze e brodo di zafferano - Blue eye cod fillet with chestnut puree, pine mushrooms and scallop broth
Merluzzo con bietola, cozze e brodo di zafferano - Blue eye cod fillet with chestnut puree, pine mushrooms and scallop broth

We are also treated to chargrilled calamari, capers, anchovies, parsley, and Blue Eye cod fillet with pine mushrooms, scallop broth and intense and delicious chestnut puree. The Blue Eye is perfectly cooked, and the pine mushroom and scallop broth is clean-tasting and flavoursome.

The Grand Richmond - Gnocchi burro e salvi - Gnocchi with brown butter, sage and parmesan
Gnocchi burro e salvi - Gnocchi with brown butter, sage and parmesan

Their soft and pillowy gnocchi is able to be crushed with the tongue, and is paired with a classic and mouth-watering combination of brown butter, sage and parmesan.

The Grand Richmond - Capretto in Umido con polenta al forno - Goat braised on the bone in tomatoes and olives with baked parmesan polenta
Capretto in Umido con polenta al forno - Goat braised on the bone in tomatoes and olives with baked parmesan polenta

Our last savoury dish is a hearty goat dish, braised on the bone with tomatoes and olives. The rich stew is enjoyed with triangles of baked parmesan polenta. It’s also quite a large serve for a degustation and we struggle to fit it all in.

The Grand Richmond - Torta al limone e mascarpone - Lemon tart, mascarpone cream
Torta al limone e mascarpone - Lemon tart, mascarpone cream

Finally, our palates are refreshed with the lemon tart and mascarpone cream, and we settle in and digest further with some hot drinks.

The Grand’s birthday degustation is available with its free VIP membership, and the cost for additional guests is $85 for 6 courses.

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