Tuesday, November 8, 2016

Grand Hotel, Richmond MELB

When friends from interstate and overseas drop by, a celebratory dinner has to be on the table. Its been awhile since I last had Italian and explored Richmond so why not kill two birds with one stone?;)

Service is a little slow as this restaurant was quite busy when we arrived for dinner but when we were served, we did receive topnotch attention. After placing our orders, we slowly picked at the complimentary bread and olives served whilst continuing with our catch up chatter.

Calamari alla griglia - chargrilled baby calamari with anchovy, parsley and caper dressing. A very simple dish that utilized fresh ingredients, resulting in a phenomenal tasting appetizer that is light on the palate.

Kingfish carpaccio, beetroot, pickled radish, walnuts and salmoriglio dressing - a pretty plate dressed with vibrant coloured ingredients. Yet another refreshing dish that is not overly bold with flavour, complimenting the subtle sweetness of the raw fish.

Roast scallops, chestnut and pine mushrooms - am a big fan of scallops and loved this dish. Scallops seared to perfection and generously topped with a chestnut/butter foam.

Tagliatelle with oxtail and porcini mushroom ragu - a fellow member of the table mentioned that this dish was a little too salty to his liking but aside from that, the pasta was prepared al dente and tasted much better than the store bought version. Oxtail and mushroom ragu was flavourful and worth a try if you love ragu dishes.

Fish of the day - mackerel prepared well and in terms of portion, it was better sized than what you may find at other restaurants. Served with a salad medley.

Pea risotto with pancetta and asparagus - Aside from gnocchi, I do enjoy a good plate of risotto which was what I had that day. Creamy, flavourful and topped with an assortment of textures ranging from the soft cheese to the crunchy pancetta bits, I would highly recommend this dish if you love risottos as much as I do.

Italian donuts served with a honeycomb ice cream - took a little while for the bombolinis to appear as it has to be cooked upon order. We finished this in a couple of mouthfuls and it was the perfect way to end an enjoyable meal.

For those not keen on having a sweet ending to the meal, do try out their affogato with a side of hazelnut liquor. Being a little sneaky won't hurt eh;)

Grand Hotel Menu, Reviews, Photos, Location and Info - Zomato

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