Treat yourself (or your partner and some mates too) to a multi-course Italian feast under the tutelage of the famed Melbourne chef.
Hospitality royalty, Guy Grossi, has joined forces with The Royal Queenscliff and The 18th Amendment Bar Queenscliff to bring you the event of the year on the Queenscliff calendar.
Born and raised in Melbourne, to migrant parents, Guy’s understanding of hospitality began at home. His parents always provided an abundance of food, celebration and generosity around the family table. Working closely alongside his father, Guy began cooking professionally at a very young age. He continued to hone his skills at some of Melbourne’s most renowned venues before opening his own in Armadale in 1986. Since then, he and his family have successfully owned and run numerous venues contributing to the multicultural fabric of the hospitality industry in Melbourne.
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Currently operating Grossi Florentino, Ombra Salumi Bar, Arlechin and Garum, Guy and his family continue to provide genuine Italian hospitality experiences for guests across Australia.
The Grossi family have an affection for Queenscliff and all the region has to offer and Guy, who has also penned multiple cookbooks on Italian cuisine, has prepared a generous menu for the event alongside putting his hand up to speak on the day. During the worst of the pandemic, Guy was vocal in his pleas to government on behalf of all small to medium business owners, to take steps to help those businesses survive. Guy will speak on the challenges he faced, the re-emergence and embracing hospitality in our new world.
So let’s talk about this luncheon.
Taking place on August 28 from 1:30, guests will enjoy canapes and a three course lunch featuring paired cocktails from the 18th Amendment Bar and wines. Canapes include pan-fried scallops, served in their half shell with parmesan, lemon zest, parsley and extra virgin olive oil; house-made duck liver parfait, served with sourdough crostini and toasted walnut, thyme sprig; and zucchini fritters with thickened yoghurt, green chilli and mini.
The shared antipasto and pasta include prosciutto and bresaola; late winter marinated vegetables, Fiore di Burrata and pickles; orecchiette cime di rapa with parsley, garlic, lemon zest, basil and pecorino; and baked bleu sourdough bread wheel with extra virgin olive oil.
For mains, slow roasted porchetta with pan jus, lemon and rosemary; roasted John Dory with gribiche, roasted potatoes with lemon peel, rosemary and garlic; Jimmy Salad with winter salad leaves, fresh herbs, simple lemon vinaigrette; and broccolini alla Romana.
To finish, dessert will be Tiramisu bar and crostoli.
In addition to this spectacular feast you will also be in the running for a Joan Blond Art painting valued at $6,000.
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Tickets are strictly limited. Find out more here.