Following the successful sale of The Point Albert Park earlier this year, veteran publican Rabih Yanni has taken over Grosvenor Hotel in St. Kilda.
A favourite among Melbourne’s inner-south residents, The Grosvenor has seen a number of subtle changes since Yanni came on board in July, with a shift in both philosophy and focus for the venue. The venue is also developing a solid reputation among meatlovers, and today races through over 200 kilograms of beef per week.
While the kitchen’s commitment to sourcing, ageing and preparing premium cuts continues to develop, Yanni is focusing on 100 per cent natural, grass-fed Victorian beef, with a loyalty to Gippsland.
Head chef Paul Tyas continues to serve signature dishes, such as Western Plains’ whole suckling pig for up to 10 guests, carved tableside.
Future additions are also in the pipeline, with Yanni establishing a general store to the venue. The store will provide a range of produce, from cold-pressed juices and gourmet cheese with bread from local baker Danny Chirico, to the Grosvenor’s own beef cuts and 7 Apples gelato.
The Grosvenor is also in the process of putting together a series of special events, such as The Ultimate Aussie BBQ, which will appeal both as a summer dining destination and as something fresh to add to the mix for local meat lovers.