Cheong
Liew 10 years at the Grange – A Celebration of Edible Harmony
It’s amazing how time
flies. It seems only like yesterday when Cheong Liew took over the Grange at
the Adelaide Hilton and turned the hotel restaurant into one of the world’s
best dining rooms. Cheong’s mastery with flavours and textures is unequalled in
today’s gastronomic world and his sense of hospitality lifts a great experience
into the realm of the extraordinary. Last week we were lucky enough to partake
in a celebratory dinner in Cheong’s kitchen, sampling the 10th
Anniversary Tasting Menu. Cheong’s food always surprises, pleases and teases,
but I must admit this menu topped all expectations. Only the signature ‘Four
Dances of the Sea’ remains, everything else is new, exciting and, in usual Liew
fashion, challenging. Cheong’s food has a quality that transcends any barrier
or social distinction, leaving the diner in an unequaled state of sated
happiness. If you have never eaten Cheong’s food, now is the time. If you have
eaten his food before now is the time to renew the acquaintance and if you’re a
devotee you’ll never want to leave! Congratulations to Cheong Liew and his
fabulous team, the front of house staff and of course to Jean-Luc Fourrier, the
brilliant man who makes it all happen; seemingly with elegant ease.
Here is the current menu:
Cheong Liew`s
Edible Harmony
Tenth Anniversary
Tasting Menu
The Four Dances of
the Sea
Soused snook, raw
calamari and black noodles, octopus aioli and spiced prawn sushi
`04 Alan & Veitch Viognier
Crisp Queensland
soft shell crab
`04 Mesh ‘Eden Valley’ Riesling
Chicken liver and
mousse ravioli with creamy crab and lentil broth
`03 Ashton Hills Chardonnay
Steamed Kunsei of
salmon with braised leeks and pacific oyster
`04 Castagna Allegro
Roasted Pheasant
breast, coconut cabbage, pheasant leg sausage and endive fondue
`01 R.B.J. ‘Theologicum’ Mourvedre Grenache
Spiced Wagyu beef,
anchovy salsa, stuffed mushroom and baby root vegetables
`03 Paracombe ‘Adelaide Hills’ Cabernet Franc
Warm layers of
gorgonzola and marscapone with macerated dates and witlof salad
`01 Château du Pavillon St. Croix du Mont
Pear and basil
cream, ginger toffee, Galiano almond milk with grass jelly,
azuki beans and tapioca pearl
`04 Alasia Moscato d’Asti
The
Grange Restaurant offers four set menus:
An
eight-course Edible Harmony tasting menu
A
six-course River of fish
Salt-baked
kangaroo Island Chicken (a menu shared by the whole table)
Maestro’s
Vegetarian menu
For more
information or bookings:
The Grange
Restaurant
The
Adelaide Hilton
233
Victoria Square
Adelaide
SA 5000
Tel.: 08
8217 2000
Cheong Liew at work and play!
