Italian Yum Cha (Invited)

Tuesday, April 04, 2017 Sharon Halim 0 Comments

The Grand Hotel is an eleven time winner of The Age Good Food Guide's Chef's Hat award and it's the only pub in Australia to consistently hold the prestigious award. They are well known in serving simple but modern Italian food focusing on the best ingredients, skillful Chef's and warm hospitality.

This year each Saturday and Sunday lunch of the Melbourne Food & Wine Festival, The Grand's chefs hat kitchen will be serving Italian specialties in traditional yum cha style. A unique concept that triggers me straight away. I'm lucky enough to be invited by Barnie Bouchaud, the owner and general manager of The Grand to get the first look of Italian Yum Cha. The event was hold in The Como Room, decorated with some Chinese ornaments, modern Chinese music, complete with Barongsai or the Dragon Dance entertainment to make the event even more authentic.

We started the even with some refreshing drinks; Red Lotus, Aperol Spritz and Cucumber, Mint & Apple Tea. Whether alcoholic or non alcoholic they got it covered and honestly people love it cause they kept asking for a refill during the event.

Caprese Salad - fior di burrata and Swordfish Carpaccio - smoked tomato, lemon oil. The right way to start the day with a fresh, light salad with cheese. Love it. The carpaccio was pretty much on the same note, light and fresh but a bit fishy at the end. This is the first time I tried raw swordfish.

Then followed up by Suckling Pig Croquettes - lentil & dijon and Zucchini Flower Fritti. The croquettes was a touch to dry for me but love the lentil & dijon combination. Contrary to the croquettes, I was wishing the zucchini fritti would be a lil bit crunchier even though the taste was just nice.

This were my favourite part of the meal; Chargrilled Quail - charred leeks, corn & sea herbs and Pork Belly - summer vegetables and mustard fruit. Both quail and pork were cooked perfectly, the quail was tender, juicy and full of flavour. The pork was super crunchy on top with super melting fat and tender meat, yum. I also love the seasonings on the quail as well as the combination of leek, corn and sea herbs. They are delicious.

This were my second favourite part of the event; Pumpkin Tortelli - amoretti & oregano and Prawn Risotto - basil & preserved lemon. The pumpkin tortelli was al dente and the sauce was divine, sweet but not over whelming with butter flavour. Not a big fan of risotto in general but I don't mind this version at all, not too soggy, remain flavourful with a nice touch of lemon at the end.

Any feast is not complete without dessert; Caramelised Figs - pink pepper ice cream, rhubarb and Bombolini. I like the pink pepper ice cream, not too peppery with a nice sift texture but I would like the figs to be a touch sweeter. My husband loves doughnut and of course the bombolini is the perfect way to end the event with buttery custard goodness.

Originally Italian Yum Cha just available for the two weekends of the festival but they sold out so quickly that they decided to extended them to all 5 weekends of April. So quickly, call them and book a spot before they run out.
Grand Hotel Menu, Reviews, Photos, Location and Info - Zomato

The Grand Hotel
333 Burnley St
Richmond, VIC 3121