Bars & Pubs

The Grosvenor Hotel Reinvented

By Maddison Capuano
1st Dec 2014

When a venue falls under new management, things will generally go one of two ways: either the venue will change for the better, or it will signal the beginning of the end. Thankfully, when veteran publican Rabih Yanni took over St Kilda’s The Grosvenor Hotel in July of this year, the local gem fell into the first category, and this meatlover’s haven has continued to go from strength to strength.
Rabih is a seasoned figure in the Melbourne hospo scene, with this resume spanning the length of Melbourne and featuring the likes of Mentone Hotel, Anchor and Hope Hotel, and The Point Albert Park. However, you could be forgiven for missing the memo on his latest career move, given The Grosvenor never closed its doors and hasn’t undergone any sort of physical makeover to signal this changing of hands. Indeed, rather than orchestrating a drastic overhaul of the venue, Rabih has remained true to The Grosvenor’s winning recipe: that is, a focused specialisation in premium cuts of meat.
As such, The Grosvenor’s menu continues to boast the famed whole suckling pig (which is carved at the table for up to ten guests), and a range of impeccable steaks, all dry aged for 40 days to achieve maximum flavour, ranging from a $34 porterhouse to a $74 500g pure scotch fillet. This quality of produce is fundamental to Rabih’s vision for The Grosvenor, with his focus being firmly on providing patrons with ‘the best Victorian grass fed beef and warm hospitality.’
That’s not to say Rabih isn’t putting his unique stamp on the venue. These last four months at the helm of The Grosvenor have seen him install subtle changes to the food and drink menus and inject his signature brand of high quality service. More importantly, though, The Grosvenor also has a number of game changing modifications in the pipeline to be rolled out in 2015. The most exciting? For Rabih, it would have to be the grocery store. This innovative addition is all about providing convenience to the community, and will offer everything from cold-pressed juices to The Grosvenor’s own beef cuts.

In addition to this, the St Kilda East pub will also be introducing a burger den to feed the hungry, gourmet-demanding masses, and an indoor/outdoor beer garden for whiling away lazy afternoons. Plus, stay tuned for a series of special events, such as The Ultimate Aussie BBQ, as well as regular specials, like the ridiculously great value $16 steak nights happening every Thursday.
Oh, and to answer what is no doubt the burning question of all of the venue’s faithful inner-south mob: yes, drive through pizza slices are still very much on the menu. After all, Rabih isn’t about turning The Grosvenor into something it isn’t, but rather accentuating what has always made it great. Score one for new management.

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Image Credits: Michelle Jarni

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