The EoFY lunch at the Grand Bar and Bistro came up awfully fast. There was the whole lead up to it: the planning, the phonecalls, the visits, the background to get everything in order for the day and then it was finally here. Overall, it turned out well.
I had for entrée the softshell crab, for main the Wagyu streak, and for dessert sticky date pudding.
The softshell crab was crispy on the outside and moreish on the inside. With the mayo and a seaweed salad, this was a great tasting Japanese-inspired dish that had the elements down pat. It was a generous serving by comparison to the other entrees at the table.
The only complaint: it was cold.
For context, the service was lovely but unfortunately slow.
The entrées came out with some confusion. Entrees were matched to names rather than tables, which meant extra work for the waitstaff finding who was sat where in a mad scramble as the dishes made it to the service counter. At one point there was a string of five or six dishes on the countertop awaiting direction as to which table they should be sent.
They cottoned on to as much, and for mains decided to bring around the options and ask tables for numbers of takers.
As we soon found, this too proved problematic. All dishes had been pre-ordered against names and the billing for meals set accordingly.
What wasn’t factored in was people being people. When the waitstaff brought around the mains, several from our party forgot what they had ordered, decided to eat what they hadn’t ordered, or simply took someone else’s meal—with no harm intended I thoroughly appreciate, but perhaps also with blissful ignorance of what this meant for others.
The end result was wasted paid-for dishes, the kitchen having to conjure up replacement dishes, and, needless to say, long waiting times and cold mains.
All that said, my main course when it arrived was cooked beautifully. My blue steak was a raging dish; it showed off a deep purple inside and a scorched outer crust. Justice had been done to the Wagyu. It was tender, juicy, full-flavoured, and left as natural as possible. The beef was bloody good. This blue steak was a textbook example of less is more and letting ingredients speak for themselves. Being the only blue steak order in our party, I really had been spoilt.
The sides of carrot and potato added to the appeal of the dish and were favourably warm. The medley of potato was particularly delicious; crispy potato atopped more mashed counterparts and was layered with butter and cheese. As I sliced through the beef, piling on the carrot puree, and the potato, enjoyment on a plate was all I could think of.
Writing this up now I feel incredibly lucky and fortunate to have in my life wonderful days and times and food. Good times such as this. It’s embarrassing that hashtags instead of reasonable prose come to mind thinking of how I might put it into words. I suppose I could say that if, perchance, I were part of the uber hip, Gen Y Twitter crowd, I’d be all over the tags: #blessed, #thankful, #Aussie and #luckycountry. Seriously though, good and great times put the less-good patches into perspective.
Two courses down and things were now back on track for dessert.
I had the sticky date pudding. It was aesthetically beautiful. That’s where my praise for this dish ended. The sticky date pudding was very cakey. It was mild in a flavour I couldn’t pinpoint—sticky date related, maybe, but not dates. If there were real dates somewhere on this dish they must’ve been miniscule amounts, or completely pureed away into the sauce and cake. To the palate it was a sweet sauce on a sponge. The addition of an ordinary vanilla ice-cream, that was melting from the heat of the plate evidently lifted right out of the dishwasher, pulled no punches. The caustic taste of unincorporated baking soda as I bit into the bottom of the pudding underscored everything wrong with the dish. Perhaps it’d just been my sticky date pudding; it was the most popular dessert had on the day and I did hear later that others liked theirs. The lack of actual date content, now that can’t have been a one-off.
All in all, it worked out.
On the food, my entree and main were fabulous, the main in particular.
The process for service does need work. The staff were great with us and made a real effort to make things work despite the initial confusion. The management were accommodating with our requirements for the function. I’d not hesitate to get in contact again.
The Grand has a great space. It has a large enough restaurant area and the space carries a certain intimacy about it. Courtesy of the dark and neutral tones throughout the restaurant, closely placed seating, and the use of largely ambient lighting, the space is personal and cosy, more dine and wine than grub and pub. The venue would work nicely for a smaller function.
Considering everything I think it went pretty darned well overall.
Taste verdict What can I say on the food? I’ll leave it at the beef was most agreeable.