Chef Gopal Nair’s special rack of lamb with oven roasted vegetables is a favourite on the new menu at The Grand in Healesville.
By Kath Gannaway
A NEW chef and a new menu has brought an international flavour to the dining room at Healesville’s Grand Hotel.
Gopal Nair took over the kitchen at The Grand in June and has created a menu which draws on his work in restaurants around the world, and sits comfortably in what he says is the Grand’s aim to continue to cater for the middle-market in terms of price.
Originally from Fiji, Gopal began his culinary career in 1973 in Switzerland where he trained as a chef.
The move to Healesville is a lifestyle change that is offering something different.
“I have worked in the large cities and big restaurants and I wanted a change … to work in a country town,” he said.
Healesville was an obvious choice with tourism icons such as Healesville Sanctuary and a reputation for good food and wine.
“When you think of wine, you think of the Yarra Valley, and when you think of the Yarra Valley you think of Healesville,” Gopal said.
The menu reflects his diverse international repertoire.
The entrée of pan fried scallops with white wine and garlic has a Greek influence, his Stroganoff is cooked the real Russian way, and the beef stew is Eastern European style.
Other dishes on the menu include barbecue American ribs, chicken Corfu – with seafood, and boned whole fish, steaks, and Moreton Bay bugs.
A seniors menu offers five choices including a roast and lamb’s fry with bacon and onion sauce, and there is a children’s menu.
Diners can expect a friendly visit from their new chef … a reflection of the pride he takes in his work. “I always like to speak with my customers personally to get feed back,” Gopal said.
“If something is not right, I can fix it.”
The Grand Hotel is on the corner of Maroondah Highway and Green Street, Healesville. Phone 5962 4003.
