Grand Hyatt Melbourne
Some people have the misconception that hotel restaurants are expensive.
My recent lunch at the Grand Hyatt Melbourne proved that discerning diners can have a great meal in salubrious surroundings and not have to pay more than at a reasonably priced restaurant.
Collins Kitchen on the first floor is a great place to start. Its innovative open show kitchen concept, with the emphasis on local, organic ingredients, is a hit with diners. There are dishes created from five different dining styles and you can watch your meals being prepared or chat with the chefs, if you like, or why not just relax over a drink in your favourite spot?
Choose delectable dishes from the Sushi kitchen, Deli, Grill, Wok and Patisserie.
Note: see below for a recipe by executive chef Jason Camillo of Collins Kitchen at the Grand Hyatt Melbourne
The express set lunches, priced between $28 to $38 per person is good value and includes a glass of wine, beer, soft drink, coffee or tea. Or choose from the extensive a la carte menu:
Here are some favourites.
Smoked ocean trout $22
Air dried wagyu beeef with globe artichokes and pecorino $22
Crab cakes with remoulade sauce $25
Gippsland double lamb cutlets $25
Sushi and sashimi from $18
Wonton soup with noodles $16
Barbecue char siu $16
Desserts $16
Espresso macaroons
Crepes or a luxurious sharing plate for two $32, comprising chocolate fondant with crème anglaise and chocolate gelato, Gundowring ice cream and roasted peach crumble.
Have a couple of hours to spare?
Why not try the weekday afternoon tea set, with scones, finger sandwiches, desserts and pastries and coffee, tea, hot chocolate or Milo?
Sunday brunches from 11.30am are very popular and showcases selections from the open kitchen.
There are many more attractions at the Grand Hyatt Melbourne. Check out RU-CO bar with its warm, rich tones and dramatic sculptures.
Relax in the courtyard and or at the fireplace. RU-CO offers an extensive list of signature martinis, margaritas and classic cocktails, as well as an impressive list of single malt whiskeys and cognacs, and a wine list drawn from the 2700 premium bottle wine room.
Happy Hour is 5 to 8pm Monday to Thursday with selected wines at $10 per glass.
All other beverages are offered at a 15% discount and on Wednesday and Thursday evenings, ladies can also enjoy $15 premium cocktails.
Grand Hyatt Melbourne
123 Collins St
Melbourne
Victoria 3000
Australia
melbourne.grand.hyatt.com
Try this recipe by executive chef Jason Camillo of Collins Kitchen at the Grand Hyatt Melbourne
Tuna Nicoise
400g tuna
500 ml olive oil
5 peppercorns
1 bayleaf
1sprig thyme
40g salt
Bring the olive oil to the boil with the peppercorns and bay leaf.
Turn off heat.
Rub salt over the tuna and place into the olive oil.
Allow to cool. There should be enough heat in the oil to cook the tuna.
120g green beans
120g local olives pitted
120g cherry tomatoes
120g Kipfler potatoes, cooked and sliced
1 handful mixed lettuce
4 whole eggs, boiled for 3 mins
30ml olive oil
10ml white balsamic vinegar
1 tsp Dijon mustard
Sea salt and cracked black pepper to taste
Cook the green beans in boiling water for 5 mins, drain and refresh in some ice water, drain and reserve for later use
Make a small incision in the cherry tomatoes with a knife and place in boiling water for 10 seconds, remove and place in ice water.
This will make the skin easy to peel.
Peel the tomatoes.
Mix the olive oil, salt, pepper, mustard and vinegar well with a whisk
In a bowl place beans, olives, tomatoes, potatoes and lettuce together.
Remove the tuna from the oil and roughly break into large pieces, add to the salad.
Pour over the white balsamic dressing and toss well.
Adjust seasoning and divide among four plates, ensuring even amounts of each ingredient on each plate.
Peel the eggs and roughly cut each into two pieces, arrange on salad and serve.
