Grange Restaurant, Adelaide is one of the most happening restaurants in Adelaide. Get to know more about Grange Restaurant, Adelaide through Adelaide travel guide.
Adelaide Info
Adelaide is Australia's fifth largest city. It is nestled in the Adelaide Plains between the Mount Lofty Ranges and Gulf St Vincent. The city has a 20-kilometer long coastline. Adelaide is landscaped by beaches and lovely hills. The city is a paraphernalia of many things- swanky hotels, shopping arcades, fancy restaurants, glittering nightclubs and much much more.
Grange Restaurant, Adelaide: Location
Grange Restaurant, Adelaide is housed in Hilton Adelaide, one of the 5 star hotels in Adelaide. The restaurant is located off the hotel's main lobby region. Hilton Adelaide stands tall on Victoria Square in the city of Adelaide. It is open for dinner from Wednesday to Saturday. Cheong Liew is the resident chef of the restaurant. The guests are first treated to a tantalizing apperietief in the Grange Lounge before the meal is served in the dining region of the restaurant. The restaurant serves a delectable fare comprising Australian and International cuisines. It also serves drinks.
Grange Restaurant, Adelaide: Menu
Grange Restaurant in Adelaide in Australia offers a delectable 8 course degusation menu. The main dishes are:
The Four Dances of the Sea
Shark Fin Soup
A Gang of Fish
Spiced Wagyu Beef
Bourbon Baked Marron
Loin of Soffolk Lamb
Smoked Rassom Eggplant
Bail Seed
Grange Dessert Dance
The Four Dances of the Sea is a preparation of raw calamari, snook, octopus aioli, squid ink noodles and prawn sushi.A Gang of Fish consists of clams, squids, red mullets, mussels tossed with crustacean and tomato sauce.
Shark Fin Soup consists of poached quail eggs and dumplings.Bourbon Baked Marron is a preparation of pilaf rice, confit onions and marron mousee. Grange Dessert Dance consists of black ricepalm sugar pudding, watermelon spume, chocolate figs and praline torte.
Grange Restaurant, Adelaide: Cheong Liew
Cheong Liew is the main chef of Grange Restaurant since the year 1995. Every dish he prepares with his team has a story to tell. The flavor, the ingredients, the color and the decoration reflect the cultures of the countries he visited. He was chosen as one of the top hottest chefs in the world by American Magazine Food and Wine. Cheong Liew, born in Malaysia, is revered as the Father of Fusion Cuisine
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