Head Chef George Manetakis and his kitchen team are in their third year of keeping this Sydney institution alive and well, and this year marks La Grillade’s 40th anniversary in this charming corner terrace. Stepping into the quaint establishment, one is greeted enthusiastically by hospitable professionals led by Ann Manetakis.
What you will appreciate and find refreshing about the culinary offerings at La Grillade is that the focus is on the key ingredients. Presentation is simple and fuss-free, allowing the food to be the star. The pork cutlet is in this style – just the loveliest piece of meat on the bone, served with an apple cider and veal reduction. Don’t gasp at the sight of the snails in the shell, but do embrace these delicious morsels that have been marinated in red wine and sizzled with garlic–parsley butter.
PSST! Consider La Grillade for your next function. They have a variety of options and will strive to make your event a memorable one.