Join us Sunday, October 27th at Grana for lunch with special guest chef Cameron Tay-Yap! 

Cam has worked at renowned establishments including Attica, Omnia Bistro, and Amaru. In 2024, he was awarded Co-Young Chef of the Year by The Age Good Food Guide and helped lead Amaru to earn three Chef Hats. After three and a half years at Amaru, Cam is excited to embark on new adventures, most prominently an open air hawker-style, fire-driven barbecue concept at La Roca Boulders in Oakleigh.

For this Kitchen Takeover, Cam has crafted a menu that explores wild and foraged ingredients, incorporates sustainable practices, and highlights the vibrant flavors and cultural significance of Southeast Asian cuisine.

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XO tomato tart, black pastry, nasturtium

Wagyu bresaola, spiced eggplant

Whipped crab coral sambal, flatbreads

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Grilled Murray cod, curried corn sauce, young zucchini

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Honey roast duck, ginger, galangal, duck leg farci

Smoked beets, turnips, radish, green sambal

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Stout parfait, barbeque pineapple, gula melaka

Menu is subject to change

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4 Courses - $75 p.p.
Wine pairing - $55 p.p.
Sunday October 27th, 12-5pm

Don't miss this opportunity to experience the food of one of the most talented chefs in the industry at our shared dining table.

Book now. Seats are limited!

Join us Sunday, September 15th at Grana for lunch with special guest chef-farmer Simone Watts! 

Simone began her culinary journey alongisde Greg Malouf (MoMo) and Adam D’Sylva (Coda), later working internationally before returning to Melbourne as head chef at Coda. 

In 2020, chef and farmer Simone moved to Barragunda Estate on the Mornington Peninsula to realise her vision of a 40-seat restaurant focused on 100% estate-grown produce. All the farming is done with a regenerative approach, with cattle, orchards, and vegetables carefully tended to.

We hope that you will join us for this unique event at our communal dining table!

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Easter egg radish, spring garlic zabaione

Smoked stracciatella, Paris market carrot, fermented chamomile honey 

Corner Inlet flathead, smoked tea-tree kelp, karkalla, preserved apple, fried sebago

Spelt & buttermilk sourdough, spent hen butter

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Broad bean tortellini, ricotta, preserved lemon, white anchovy

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Onion-brined Barragunda brisket, swede & tallow galette, cipollini soubise 

Brassica tabbouleh, avocado & tahini cream

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Whole grapefruit & whey sorbet, soft polenta, lemon-scented gum

Menu is subject to change


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4 Courses - $75 p.p.
Wine pairing - $55 p.p.
Sunday September 15th, 12-5pm

Book now. Seats are limited!

Join us Sunday, August 25th at Grana for lunch with special guest chef Ben Parkinson! 

Ben honed his skills in kitchens across France, Belgium, and England before returning to Australia as head chef at Sydney’s Monopole. Moving to Melbourne, he led the kitchen at Pipis Kiosk and has recently taken the helm at the Prince Dining Room in St Kilda.

Ben is known for his focus on high-quality, locally sourced ingredients, particularly seafood and vegetables, often prepared using wood-fire ovens and grills to enhance their natural flavours.

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Crumpet with smoked butter and anchovy 

Pigs trotter bo ssam 
Goats Curd with rainbow chard barigoule 

Malloreddus with kombu butter 

Lamb shoulder with smoked greens 
Asparagus with pumpkin seed pipian 

Liquorice with tamarillo & milk 

Menu is subject to change

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4 Courses - $75 p.p.
Wine pairing - $55 p.p.
Sunday August 25th, 12-5pm

Don't miss this opportunity to experience the culinary delights of one of the most talented chefs in the industry.

Book now via link in bio. Seats are limited!

Join us Sunday, July 28th at Grana for lunch with special guest chef James Kelly! James has made a name for himself through his innovative approach and dedication to quality ingredients, honed during his time at renowned establishments like Embla and as sous chef at Lyle's London—a frequent flyer in the World's 50 Best Restaurants list.

James has hosted a series of pop-ups in London and Bangkok and is now popping up around Australia. He brings his passion for modern bistronomy to the table, emphasising quality ingredients and contemporary techniques, and focusing on small farmers and producers.

We are very excited about this menu and can't wait to try the unique dishes James has prepared for us, reflecting his deep commitment to sustainable and locally-sourced produce.

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Potato bread
Seasonal leaves & gruyere
Raw tuna, rye & cep

Sprouting cauliflower, egg & herb salad

Nannygai, shellfish butter & broad bean leaves

Wagyu rump, witlof & bone marrow

Lemonade fruit sherbet, melon & wood sorrel

Chocolate tart

Menu is subject to change

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4 Courses - $75 p.p.
Wine pairing - $55 p.p.
Sunday July 28, 12-5pm

Don't miss this opportunity to experience the culinary delights of one of the most talented chefs in the industry.

Book now. Seats are limited!

Join us Sunday, July 7th at Grana for lunch with special guest chef Allan Doert Eccles! Renowned for his expertise in modern Australian cuisine with European flair, expect a showcase of Allan's latest culinary curiosities and passions.

Prior to his role as head chef at Antara 128, Allan led the kitchen at Gimlet. His remarkably prolific career includes stints at Cutler & Co, Marion, Embla, and Lesa. Don't miss this opportunity to experience his exceptional cuisine at Grana's communal dining table!

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Radishes with macadamia
Local mussels, charcuterie vinaigrette, aioli
Fried egg bread, Comté, Australian winter truffle

Raw beef, puntarelle, anchovy
Fermented potato flat bread, spicy onion dip

Dry aged pork, sugarloaf cabbage, mustard miso sauce
Radicchio salad, fresh ricotta, winter citrus, chilli & fennel

Chocolate mousse, olive oil, cumquat

Menu is subject to change

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4 Courses - $75 p.p.
Wine pairing - $55 p.p.
Sunday July 7, 12-5pm

Spaces at our dining table are limited. Reserve now via the link below!

Join us Sunday June 2nd at Grana for lunch with special guest chef Zackery Furst! Renowned for his innovative Australian-Polish cuisine, Zach reimagines traditional recipes with contemporary flair. Expect a showcase of his culinary curiosities and bold flavours.

Zackery Furst, head chef at Bar Liberty in Melbourne, moved to the city at 16 to start his culinary career under Gabriel Martin at The French Brasserie. He has worked at Embrasse, Brooks, Attica, and Ides as sous chef. In 2022, he was honoured as Young Chef of the Year by the Victorian Good Food Guide.

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House Pickles
Smoked Hunter Sausage, Dill Relish 

Potato Dumplings, wild mushrooms & sour rye sauce
Smoked cheese, wilted greens & Lemon

Wood Roasted Pork Chop w. Fermented Wax Flower Honey 
Cabbage Roll w. Rice & Pieprz Ziolowy

Ponczowa w. Burnt Honey & Rum 


Menu is subject to change

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4 Courses - $75 p.p.
Sunday June 2, 12-5pm

Spaces at our dining table are limited. Reserve now via the link below!

This Mother’s Day, join us for an extra special Kitchen Takeover at Grana with the pasta master Andreas Papadakis!

Andreas has put together a seasonal four-course menu, for an intimate Sunday lunch at our shared dining table.

4 Courses - $75 p.p.

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Herb Focaccia

Pine mushrooms, balsamic, pumpkin seed pesto

Globe artichokes, green tomato, almonds



Spaghetti, rainbow trout, mussels, tomato butter



Quail tortelli, black garlic, green peppercorn



Ricotta cheesecake, apple, whey caramel

Menu is subject to change

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Spaces are limited and will no doubt fill quickly. Reserve pronto below!

Join us for another ever-popular Sunday lunch with our beloved chef and cheesemaker Lucy Whitlow!

Lucy brings an inspired autumnal menu to Grana's intimate shared dining table - driven by her latest culinary passions.

5 Courses - $70 p.p.


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Pumpkin and pickled persimmon tart, black chestnut, lardo

Confit jerusalem artichoke, smoked eel, honeydew melon

 

Whitlows fried curd, lebanese eggplant, aji lemon chilli

Parker house rolls, smoked tomato butter


 

Sorpresine, fresh ricotta, whey broth, tarragon



Lamb backstrap, sprouted grains, toasted barley, gravy, pea shoots

 

Basil gelato, green tomato granita



Menu is subject to change

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Seats are limited, so get in quick to experience the delight of Lucy's latest fare in our unique dining space.