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L'avis de Gault&Millau
The Graham Hotel was built in 1870, and it remains a favourite with Port Melbourne locals. Twin brothers Tony Giannakis and Peter Giannakis purchased and revamped the site in 2001. Daniel Clarke’s heavily Asian-influenced menu takes on classic pub dishes, giving them a gastro-pub twist. The dining space is warm and inviting, with a wood-panelled bar plus fine glassware and linen napkins.
The surprisingly wide array of dishes caters to every whim. Wild rabbit pithivier with warm carrot and hazelnut vinaigrette is a promising start to your meal. This plump parcel features a dense and flavoursome filling encased by crunchy, buttery pastry. Crumbed chicken fillet with garlic and parsley butter is a hearty and comforting main that will leave you wanting more! The well-presented dish is accompanied by smoked potato mash and an almond parsley salad.
PSST! The Graham has a wine bar, which is the perfect place for a quiet drink before venturing into the restaurant for your meal.