From the front, it looks like a seedy local pub but the interior is cosy throughout and the dining room has pleasant atmosphere and décor with lots of light coming in from the tall themed windows.
I enjoyed my glass of 2008 Te Marta chardonnay from Hawkes Bay, NZ. It smelt of metal and peaches with an interesting taste whilst still being light on the palate and having a lingering hazelnut finish.
The pickled mushroom tart was divine. A selection of mushroom are slightly pickled and circled with crunchy pastry, before being topped with goats cheese and garnished with toffee and beetroot leaves. This was the highlight of the meal. The flavours were unique and interesting but amalgamated to create something quite outstanding.
For main, there were two choices of homemade gnocchi – both with potato, one with sage and burnt nut butter, other with napoli and fresh basil.
The Italian donuts were a very nice finish to the meal. The donuts are fluffy with a crisp, sugared coating. They are filled with citrus mascarpone and served with cumquat, lemon and lemon thyme ice-cream.
The service was extremely friendly. Overall, there are only a few vegetarian options and all the specials meaty, but I loved dining here.
The Grand
333 Burnley Street
Richmond 3121
03 9429 2530
www.grandrichmond.com.au
