The Degustation Menu Pasta E Risotti Dolci Secondi

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The Degustation Menu Pasta E Risotti Dolci Secondi

THE DEGUSTATION MENU PASTA E RISOTTI CONTORNI 9 Simply the best way to experience fine dining at The Grand. Gnocchi burro e salvia e 19.5 Spinach with lemon, olive oil and parmesan Head Chef Andrew Beddoes offers a beautifully balanced selection Gnocchi with brown butter and sage of six signature dishes showcasing superb seasonal produce. Oven roasted garlic, rosemary and duck fat potatoes Let Andrew take you on a tour of Italy. Tortelli di gamberi con pomodoro, limone e dragoncello e 25 Prawn tortelli with tomato, lemon and tarragon Roast pumpkin with whipped pine nuts, wild garlic and mustard fruits A Grand 6 course Degustation Dinner 98 Vincisgrassi lasagna e 24 Chicory salad with fine herbs, honey and seeded mustard dressing with matched wines 68 In honour of our recently passed head chef Valerio Nucci m 37 we have reinstated his signature dish — a lasagna like no other. Fries Ask your waiter about today’s menu Tagliatelle con ragù di vitello e 23 Tagliatelle with braised veal ragù m 34 ANTIPASTI Risotto ai funghi porcini e pecorino e 22 Porcini risotto with pecorino m 34 Prosciutto e grissini 12 DOLCI Prosciutto and grissini Risotto al nero di seppia e 23 Squid ink risotto with lemon and parsley m 36 Caprese 19 Affogato Heirloom tomatoes with burrata and basil with espresso 9 with espresso and your choice of liquor 15 Peperon con acciughe e stracciatella 18 SECONDI we suggest Strega, Frangelico, or Tia Maria Agro dolce capsicum with anchovy and stracciatella cheese Torta al limone 16 Capesante arrosto con peperon, zucchine e pomodorini 24 Arrosto di maiale con cavolo primaverile, pere e acetosella 37 Lemon tart with vanilla cream Roast scallops with capsicum, zucchini and baby tomatoes Roasted pork belly with spring cabbage, pear and wood sorrel Bombolini con crema di mascarpone e sorbetto al caffè 17 Crudo di sardine 19 Anatra con gnocchi alla Romana 39 Italian doughnuts with mascarpone cream and coffee ice cream Sardine crudo with pickled cucumber, dill and chilli Roast duck, semolina gnocchi, orange and juniper berry sauce Marquise al cioccolato 17 Quaglie grigliate con risotto di mais dolce 22 Pesce spada alla griglia con salmoriglio, radicchio e cicoria 38 Chocolate marquise with pistachio ice cream Char-grilled quail with sweetcorn risotto, onoins and parsley oil Char-grilled swordfish with heritage zucchini, smoked paprika, olives and lemon Formaggi MP Parfait d’anatra 19 Ask your waiter about today’s cheese selection Duck liver parfait with agro dolce grapes, hazelnut and apple with brioche Bistecca alla Fiorentina 96 1kg Hopkins River T-bone steak to share, artichokes, confit garlic and lemon Calamari alla griglia 22 (50 mins cook time) Char-grilled calamari with anchovy, parsley and caper dressing Vitello tonnato 21 100% of The Grand’s food waste is composted and Thinly sliced poached veal with a tuna caper mayonnaise Ask your waiter for additional vegetarian options. used in our kitchen garden.

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