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L'avis de Gault&Millau
After six years at Park Hyatt Melbourne, New Zealand-born Executive Chef Dane Clouston joined Grand Hyatt Melbourne in late 2018. His previous experience includes time overseas at acclaimed restaurants in Hong Kong and China, as well as locally at EZARD.
Beautifully appointed, Collins Kitchen is a smart and stylish venue, perfect for a quick work lunch, a long business lunch to close a deal or for a relaxed evening meal. Dark timber tables, upholstered chairs and comfy banquettes make the space inviting. The service is prompt and efficient.
The menu is broad, offering small plates and large plates, and has something to suit most tastes. Small plates are seafood-dominated, but meat lovers and vegetarians are not forgotten. Large plates offer a great range: several steak cuts, pork belly, roast duck, fish of the day, mouth-watering vegetarian options and a share dish of wood-fire roasted porchetta for two. The dishes are well-thought-out, generous and respect the protein in each case.
PSST! The wine list is solid with a proud representation of Penfold’s Grange Hermitage and Henschke Hill of Grace.
Reviewed for the 2019 Guide