Menu Reveal: Four Dishes To Try at the Grill Americano X Access Readers’ Preview

When Chris Lucas opened Melbourne’s Grill Americano in 2022, he launched with a Broadsheet Access Readers’ Preview (our very first); monstrous bisteccas rubbed in olive oil, rosemary, garlic and chilli; and a commitment to “Australia’s best” tiramisu.

Since then, the lavish Venetian steakhouse has became known for white-jacketed waiters, silver service and tableside theatrics as much as its generous brasserie-style eats: a grill section starring a 1.2-kilogram T-bone cooked over charcoal and doused in sea salt and rosemary, bottarga taglioni glugged with olive oil, and that famous tiramisu scooped straight from an oval-shaped glass dish onto your plate.

Now Grill Americano is set to launch its Sydney home in the historic Qantas House building, Lucas has brought a bunch of talent north for the new venue – including executive chef Vincenzo Ursini. And since the kitchen is more than twice the size of Melbourne’s, Ursini is readying to deliver a hefty menu featuring a mix of dishes: some imported from Melbourne, some tweaked for local tastes, and some standalone Sydney originals.

As always, Broadsheet Access ensures members get in the door first with our Readers’ Preview series. On November 17, Access members will attend an exclusive evening at Grill Americano Sydney where they’ll enjoy a sneak peek four-course menu. Lucas, who’s behind a clutch of Melbourne dining rooms like Maison Batard, Kisume and Society – plus Sydney’s Chin Chin – will host, alongside Broadsheet editorial director Katya Wachtel.

Tickets for the event are now sold out, but we hold Sydney Readers’ Previews regularly, so there will be plenty more venues to explore in future. To be in the know for upcoming events, join Broadsheet Access now.

Meanwhile, here’s a sneak peek at some of the dishes on the Readers’ Preview menu, as described by executive chef Vincenzo Ursini.

Tuna tartare, avocado, chilli

“This tuna tartare is new for Sydney, and we’ve borrowed the idea from our good friend Adam Sanderson at Maison Batard. We use top-quality Australian tuna diced fresh each service, and spoon it over an avocado base with a little chilli for heat. It’s a simple dish, but it relies completely on great produce and careful preparation. Guests love it because it’s clean, bright and a really refreshing way to start a meal.”

Rigatoni with wagyu beef and porcini ragu

“Our wagyu ragu has been on the menu since day one and it’s become a real favourite. We slow braise brisket and cheek with porcini until it’s soft, rich and full of flavour. At Grill Americano Sydney we’re making all the pastas in-house, every service. So for events like the Access dinner we use rigatoni so it’s easy to share, but in the restaurant we usually serve it with pappardelle. It’s the kind of pasta people come back for – especially with a glass of wine at the bar.”

Bistecca from the grill

“Our grill is the centre of the restaurant and Sydney will have our biggest selection yet, with 16 steaks to choose from. We keep the preparation simple: olive oil, rosemary and a strong grill on the Josper. A squeeze of lemon at the end lifts the flavour and keeps it fresh. Of course you can choose your sauces. We have the classics, but I also love the old-school mustard service we do at the table. People love choosing their cut and seeing it cooked the old-fashioned way.”

Tiramisu Americano

“Our tiramisu has been on the menu since day one and it’s become Lucas Collective’s most famous dessert. Michaela Kang, our pastry chef, has hidden a layer of tempered chocolate that cracks when you break into it, adding a bit of texture you don’t expect. We serve it tableside which is such a dramatic way to end the meal. Trust me – this went viral for a reason.”

Broadsheet Access is the membership that brings everything we hear about on the ground at Broadsheet directly to you. Our team works around the clock to make sure our members experience the best of their cities. Did we mention it’s only $12 a month?