Jason Ling creates his magic in the kitchen. 47936
YARRA Glen’s Grand Hotel has gone back to basics by giving the people what they want.
Hotel-owner Fred Whitlock continues to run the Yarra Valley Grand with his wife Alison Whyte.
They put the hotel up for auction several months ago to find out the market price to enable business partner Nat Presutto to head back to city life.
Mr Whitlock said the hotel is business as usual, with a bit of a change to the menu.
“The menu used to have a lot of fancy blackboard specials but we’re now doing more of the pub classics,” he said. “After doing some research we found that’s what the people want.”
Mr Whitlock said they have bought the block of land next door, which they plan to incorporate into a restaurant.
“There are a lot of ideas we’re pushing around for it, but essentially so those lovely high-end food ideas can be expressed in the new place,” he said.
“After two and a half years we know who we are. We enjoy looking after the community during the week and catering to the tourists on the weekend.
With the change in direction, the kitchen crew has also changed to supply a variety of pub classics for everyone to enjoy.
“We’re working hard to give people value for money, and we’re working with suppliers to get fresh and affordable produce,” Mr Whitlock said.
Head chef Jason Ling said it’s a big old pub and it should be treated like that.
“We’re doing a variety of classic dishes – parma, steaks, curries,” Mr Ling said. “We make everything from scratch including the curries, fish stock and desserts.”
Mr Ling said the dishes are presented simply and well, at a good price.
He has been in the kitchen for three months now, responding to what customers ask for.
“It’s just good honest pub food,” Mr Ling said.
Other dishes on the new menu include crispy skin Atlantic salmon on rosti, fish‘n’chips, stuffed chicken breast, Spanish paella, lamb shanks in red wine and spaghetti marinara.
The Yarra Glen Grand Hotel is at 19 Bell Street, Yarra Glen. For bookings or inquiries call 9730 1230.
