The Grand National Hotel
Walking through the doors of The Grand Nash for the first time since its refurbishment is like welcoming home an old friend. First-time owner and long-time publican Lance Burrows (formerly of Bar 333 and Ryan’s Bar) saw The Grand National was in need of an update, but wanted to make sure the pub retained its local feel throughout the renovations, which wrapped in 2014. With this in mind, the front pub area has been kept simple with booths, bar stools and ample standing room, while the spacious, light-filled back area is geared more towards casual dining.
A big emphasis has been placed on food, with Burrows nabbing chef Martin Sutedja, previously of Ananas and Bistro Ortolan, to head up the kitchen. The new menu puts a modern twist on the pub classics we all know and love, such as tortellini with Queensland spanner crab, bisque and heirloom tomatoes, while also offering a range of contemporary share plates such as kingfish tartare with capers and chilli, or a charcuterie board.
The pub has always been known for steaks, and the current menu is no exception. We suggest the Bindaree Trinity pasture-fed scotch fillet and a Cape Byron Angus T-bone. Other menu standouts include the duck liver and Armagnac parfait and the seared tuna niçoise salad. No wonder the locals keep coming back.