LOCATION
The Grange is located in the Adelaide Hilton in Adelaide CBD.
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Extensive training never dampened Cheong Liew�s imagination, and it is this and his passion that allows him to create the mind-bending and palate-shifting dishes that have made The Grange famous. Migration of Ideas is the name of his unique eight-course degustation and is the best way to experience Liew�s art of story-telling through food. Take the first (and most talked about) dish, The Four Dances of the Sea: four mouthfuls spread about the plate, ingredients including soused snook, raw calamari, squid ink noodles, octopus aioli, and spiced prawn sushi. Each mouthful is divine, and not at all what you expect, giving you tasty memories that you�ll hug for years.
The staff are lovely, you can tell they worship Liew and they are happy to suggest how to approach a dish or the wine that would best befriend your meal. The restaurant is quiet with an absence of idle chatter, dinner guests instead speak in hushed murmurs, dissecting each dish. The only nitpick is the look of the restaurant. Although recently renovated, the room is too much like a hotel lobby with a few armchairs and no personality. The Grange is pricey, but undoubtedly worth it to see the exciting direction in which Liew is steering modern Australian cuisine.
Jennifer Miller, April 2007
DETAILS
The Grange (named after the world-famous Penfolds Grange wine) and resident chef Cheong Liew have been in partnership for 11 successful years now, and over that time Cheong has been elevated to international celebrity chef status.
CHEONG LIEW
Leading The Grange team since 1995, Cheong has been named the Father of fusion cuisine. Mixing Asian culture, Australian ingredients and classical French techniques, he was one of the first to define his innovative style as East-meets-West. merican Food & Wine magazine named Cheong one of the "10 hottest chefs alive" and his signature dish � the Four Dances of the Sea - was nominated by The Weekend Australian as the national dish of Australia.
THE FOOD
The Four Dances of the Sea
This is Cheong's signature dish and is constructed from 50 separate ingredients. A creation of four small islands of seafood, eaten clockwise in ascending strength of flavour, it symbolises each stage of Cheong�s culinary journey; from his childhood home, Malaysia (spiced prawn sushi), his very first job in Adelaide at a Greek restaurant (octopus), a tribute to a Japanese friend who taught him to pickle fish (soused snook) through to Cheong�s days at Regency Hotel School developing squid ink (calamari with black-ink noodles).
Migration of Ideas
Cheong�s current menu is a sensory experience entitled Migration of Ideas. It concentrates on comfort food - wintery food to warm the heart and the soul. Choose from the 8 course degustation (also available in 3 courses), the 5 course chicken menu, or the 6 course fish and vegetarian menus. All are available with matching wine packages.
THE WINE
The Grange has an extensive winelist covering various styles and regions across Australia and the globe. The restaurant is also the only public display of the entire Grange Hermitage collection, valued at over $400,000.
FUNCTIONS
For functions and private dining enquiries please call or email.
Images by Chris Otto
