Create a bespoke experience for your Valentine at GPO Grand

INTERMEZZO ITALIAN RISTORANTE

PRIME STEAK RESTAURANT

POSTALES SPANISH RESTARUANT

GPO CHEESE & WINE ROOM

SUBTERRANEAN GREEK GRILL & BAR

ROMANTIC, CLASSIC, EXCEPTIONAL DINING EXPERIENCE THIS VALENTINE’S DAY AT GPO GRAND

GPO Grand Restaurants offers you Sydney’s the most romantic, elegant and diverse restaurant choices to make your

Valentine’s day memorable.

Enhance your dining experience by creating a bespoke GPO Grand’s Restaurant Butler for your Valentine!

Choose to lavish your beloved with long stem red roses, Champagne on arrival, a personalised handwritten card or a

box of hand-crafted chocolates when booking.

GPO GRAND VALENTINE’S DAY DINING PACKAGE

RESTAURANT A la Carte 2 Courses 3 Courses

Prime Restaurant A la carte – Amuse Bouche followed by 2 or 3 course meal

per person to be selected on the evening

Intermezzo Ristorante $105p/p

Postales Restaurant $70p/p $85p/p

GPO Cheese & Wine

Room

$79p/p

$118p/p (Champagne On arrival

+ Dessert Wine)

Subterranean Greek Grill

& Bar

Yes $48p/p $58p/p

RESTAURANT BUTLER SERVICE ITEMS Price

Single Long Stem Red Rose $35

Half Dozen Long Stem Red Rose $85

Dozen Long Stem Red Rose $130

Personalised Card $5

Prime Housemade Box of 4 Chocolates – Truffles or Ruby $12

Prime Housemade Box of 12 Chocolates – Truffles or Ruby $30

NV Gosset Champagne on arrival $26 glass $152 bottle

Valentine’s Day Special Hamper TBC

BOOKINGS OR ENQUIRIES

02 9229 7700 | mail@gpogrand.com

Scroll down for menus and further details

Menus and all prices are subject to change!

www.gpogrand.com | #gpogrand #gpograndvd

Amuse Bouche Cold Soup

To Start Sourdough Bread (per person) 3.80

Mixed Olives 5.50

Mixed Olives, Cornichons and Sourdough Bread (per person) 6.50

Entrée Half Dozen Sydney Rock Oysters, 1 Doz. 48.00 1/2 Doz. 29.00

Served with Eschallot Vinegar and an Apple Celery Sorbet

Soba Noodles with Summer Vegetables dressed with Pickled Shimeji Mushrooms and a Truss Tomato, 27.00 Wholegrain Mustard and Wild Honey Coulis

Seared Scallops with Contisé Caramelised Fennel, Lemon Puree and a Citrus Vinaigrette 34.00

Wagyu Tartare (Marble Score 9+) with Quail Yolk, Crispy Shallots and Toasted Baguette 34.00

Main (Non-Steak) Fregola Sarda with Green Asparagus, Aged Pecorino, Sundried Tomato and Asparagus Foam 46.00

Grilled Silver Dory Fillet with a Black Cardamom Milk, Pea Puree and Fresh Gardens Peas 56.00

Additional Items & Accompaniments Mixed Leaf and Herb Salad 14.50

Sautéed Broccolini with Chilli, Garlic and Preserved Lemon 14.50

Tomato Salad, Heirloom Oxheart Tomatoes, Hemp Seed with a Light Garlic Dressing 15.50

Green Asparagus with Mousseline Foam, Bee Pollen, Dandelion and Kaffir Lime Zest 15.50

Snow Peas ‘À la Française’ with Confit Onion, Pancetta, Cos Lettuce, Mint and Lemon Zest 16.50

Potato Purée 14.50

Light Potato Puree with Truffle Jus 16.80

Potato Gratinée (Contains Pork) 14.50

French Fries with Rosemary Sea Salt and Aioli 12.80

Prime menu continues in the next page

Menu and prices are subject to change

PRIME RESTAURANT A LA CARTE MENU* *Amuse Bouche mninimum of 2 courses per person

Two seatings available, 5:30pm to 8pm or 8:15pm til late

Two seatings available, 5:30pm to 8pm or 8:15pm to 10:15pm

Main from the Grill YEARLING

Your choice of yearling (Angus-Hereford) is grilled to your requirements and served with Roasted Tomato and your choice of Potato

Prime Fillet (250g), Yearling, 100-120 Days, Grainfed, Angus-Hereford Cross, Riverina, NSW 59.00

Rib Eye, Dry Aged (400g), Yearling, 80-100 Days, Grainfed, Angus-Hereford Cross, Riverina, NSW 65.00

BLACK ANGUS Your choice of fully matured Black Angus is grilled to your requirements and served with Roasted Tomato and your choice of Potato

Fillet (200g) Grass-fed, Gippsland Region, Southern Victoria 69.00

Scotch (300g), Grass-fed, Gippsland Region, Southern Victoria 68.00

Sirloin (300g), Grass-fed, Gippsland Region, Southern Victoria 66.00

Contre-Filet, Dry Aged (400g), Sirloin on the Bone, Grass-fed, Gippsland Region, Southern Victoria 74.00

Porterhouse (450g), Grass-fed, Gippsland Region, Southern Victoria 72.00

WAGYU Your choice of Wagyu is grilled to your requirements and served with Roasted Tomato and your choice of Potato

Grass-Fed – F2, Wagyu, New Zealand, Marble Score 7+ to 9+ (Japanese Marble Score 3 to 6) World Highest Marbling Score for Grass-fed Cattle

F2, Wagyu (75%) - Black Angus (25%),

Fillet (200g), Hastings, North Island, New Zealand 139.00

Scotch (200g), Hastings, North Island, New Zealand 128.00

Sirloin (200g), Hastings, North Island, New Zealand 125.00

Grain-Fed – Full Blood, Wagyu, Australia, Marble Score 9+ (Japanese Marble Score 4 to 6) The highest marble score outside of Japan

Full Blood, Wagyu (100%)

Fillet (200g), 600 Days, Grain-fed, North Tasmania 148.00

Scotch (200g), 600 Days, Grain-fed, North Tasmania (express) 138.00

Sirloin (200g), 600 Days, Grain-fed, North Tasmania (express) 130.00

Hida, Gifu Prefecture, Wagyu, Japan, A5 (Japanese Marble Score 12) Japan’s most premium and highest grade of Wagyu

Fillet (200g) 295.00

Prime menu continue in the next page

Menu and prices are subject to change

Chateaubriand (Only available via Pre-Order)

This is our version of the prized classic dish for two created by Chef Montmireil, for Vicomte Francois-Rene de Châteaubriand

Your choice of Châteaubriand is served with Fondant Potatoes, a Fondue of Eschallot, Bone Marrow and Bordelaise Sauce

Yearling, Angus-Hereford Châteaubriand (500g) (For Two) 149.00 100-120 days, Grain-fed, Riverina, NSW

F2 Wagyu, Wagyu, Marble Score 7+ to 9+, (400g) (For Two) 295.00 Grass-fed, Hastings, North Island, New Zealand

Full Blood Wagyu, Marble Score 9+, (400g) (For Two) 315.00 600 Days, Grain-fed, North Tasmania

Dessert Wild Organic Honey Parfait, Honey Sponge, Almond Florentines, Granola with Vanilla Pastry Cream and 19.50 Spiced Honey Sauce

Blueberry Cheesecake, with Gingerbread Crumble, Blueberry Compote, Lemon Verbena Chantilly and a Blueberry 19.50 and Ginger Sorbet

Chef’s Selection of Housemade Ice Creams or Sorbets 17.50

Selection of Two Cheeses from the GPO Cheese Room with Seasonal Accompaniments 25.00

Valentine’s Special to Share, Passion Sphere 35.00 Dark Chocolate Sphere filled with Milk Chocolate Mousse, Coconut Sorbet and Fresh Passionfruit, served with

Hot Caramel & Passionfruit Sauce

Menu and prices are subject to change

To Share Sicilian Green Olives, with Diced Marinated Roma Tomato with Fresh Herbs, Extra Virgin Olive Oil and Sourdough $10.50 Insalata Caprese, Buffalo Mozzarella, Vine Ripened Truss Tomato, Basil with Extra Virgin Olive Oil $18.50

Assagino Burrata con Pomodorino, Fresh Creamy Mozzarella with Heirloom Tomatoes and Baby Basil

Primi Your Choice of:

Tortina di Melanzana, Thin Slices of Eggplant with Mozzarella, Parmigiano, Basil, Pinenuts and a Traditional Napoletana Sauce

Calamari Fritti alla Napoletana, Crispy Hawkesbury River Calamari Rings with Lemon and Chilli Oil

Capesante con Gorgonzola, Sea Scallops wrapped in Pancetta served in a Light Gorgonzola Sauce

Carpaccio di Bresaola, Cured Marble Score 9+ Wagyu Beef, Thinly Sliced with Rocket, Reggiano and Housemade Grissini

Secondi Your Choice of:

Pappardelle al Tartufo, Housemade Pappardelle with Trio of Mushrooms, Fresh Ricotta, Black Truffle and Veal Jus

Fregola al Dentice, Traditional Sardinian Pasta with Snapper, Vongole, Saffron, Olives, Bottarga and a Touch of Chilli

Linguine Scampi, Linguine with Western Australian Scampi, Fresh Vine Ripened Cherry Tomatoes and Chilli

Pappardelle al Ragú, Housemade Pappardelle with a Ragu of Veal and Pork, Slow Cooked with Red Wine and Tomato

Involtini di Vitello, Veal Roll Filled with Spinach, Pine Nuts, Prosciutto San Daniele and Raisins Finished with Tomato and Parmigiano

Agnello con Melanzane Affumicate, Slow cooked Lamb Shoulder on Smoked Eggplant Puree, Roasted Capsicums and Rosemary Potatoes served with Veal Jus

Dentice con Piselli, Crispy Skin Snapper served with Sautéed Cavolo Nero and Pea Puree

Petto d’Anatra al Balsamico, Pan Roasted Duck Breast served with Jerusalem Artichoke, Spiced Beetroots, Balsamic Glazed Baby Onions with a Fig Jus

Dolci Your Choice of:

Mousse al Mango e Cioccolato, Mango and Dark Chocolate Mousse with Caramelised Figs, Almond Sponge and a Lemon Sorbet

Cassata alla Napoletana, Almond Sponge Cake layered with Candied Fruit, Nougat, Ricotta Semifreddo and served with Chocolate Gelato

Tiramisu, ‘Pick me up Dessert’ of Mascarpone Layered with Biscotti and Espresso Coffee

Pannacotta al Caramello, Caramel Pannacotta served with Pistachio Brittle, Honeycomb and Buttermilk Gelato

Semifreddo al Cioccolato, Dark Chocolate Semifreddo with Hazelnut and Chocolate Crumbs and a Milk Sorbet

Dessert to Share Selezione di Formaggi Italiani, Selection of Three Regional Italian Cheeses from The GPO Cheese and Wine Room

Additional Items & Accompaniments Sautéed Baby Spinach, Roasted Sweet Garlic and Lemon Oil $11.90 Sautéed Broccolini with Lemon and Almonds $11.90 Roasted Rosemary Potatoes with Sicilian Sea Salt $11.90 Mixed Leaf and Truss Tomato Salad, Balsamic Dressing $11.90 Wild Rocket, Pear and Parmigiano Reggiano $12.90

Menu and prices are subject to change | Vegetarian option available upon request

INTERMEZZO RISTORANTE MENU

3 Course Menu $105p/p (Assagino with Your Choice of Primi, Secondi & Dolci)

Two seatings available, 5:30pm to 8pm or 8:15pm til late

Entree

Your choice of 3 Tapas to share for two

Vieiras En Salsa de Pedro Ximenez, Pan-Fried Scallops wrapped in Jamón Serrano with Cauliflower

and Blue Cheese Puree

Gambas al Ajillo, Sizzling Prawns Cooked in Garlic, Chilli and White Wine

Chorizo a la Sidra, Manolete Chorizo Cooked in Apple Cider with Caramelised Apple and Pinenuts

Albondigas de Carne, Grilled Beef Meatballs served with a Spicy Confit Piquillo Pepper and Cherry Tomato Salsa

Champinones, Roasted Mushrooms with Pedro Ximénez Sherry, Garlic, Pistachio Crumbs and 12 month Manchego

Croquetas de Piquillo, Homemade Vegetables Croquettes with Manchego Cheese and served with a Spicy Aioli (4 pieces)

Main Your Choice of mains or a paella to share

Arrozz con Verduras, Portobello Mushrooms, Cauliflower, Baby Carrots, Green Peas, Soffritto, Fresh Herbs, Bomba Rice and Homemade Vegetable Stock

Pargo Asado con Ratatouille, Pan-Roasted Crispy Snapper Fillet with Eggplant, Red Capsicum and Zucchini Ratatouille

Solomillo de Carne, Chargrilled Beef Eye Fillet with Sautéed Piquillo Peppers, Mashed Potatoes, Confit Garlic and Pedro Ximénez Reduction

Ternera con Salsa de Setas, Pan-Fried Loin of Veal with a Wild Mushrooms, Cream and Dry Sherry Sauce, Marjoram, Pistachio Crumbs and Shaved 12 month Manchego

Paella for Two Postales Valencian Paella, Bomba Rice with Prawns, Calamari, Mussels, Clams, Fish Fillet, Chicken, and Chorizo

Paella De Carne, Meat Paella with Beef Tenderloin, Chicken Breast, Chorizo and Bell Peppers (Paella is an additional $8pp and pre-orders are required)

Dessert Churros, Spanish Doughnuts with Rich Chocolate and Caramel Dipping Sauces

Tarta de Chocolate, Dense Chocolate Tart with Toasted Hazelnuts, Salted Caramel Sauce & Vanilla Whipped Cream

Cinnamon and Citrus Flan served with Cream Caramel and Vanilla Whipped Cream

Additional Items & Accompaniments Ensalada Mixta, Mixed Leaf Salad with Sherry Vinaigrette Dressing $11.50 Judías Verdes, Green Beans with Garlic, Butter and Sea Salt $12.50 Zanahorias Caramelizadas, Sauteed Baby Carrots with Honey, Cumin, Chilli and Oregano $12.50 Patatas Fritas, Fried Potatoes Seasoned with Sea Salt $7.80

Menu and prices are subject to change

POSTALES RESTAURANT MENU 2 Courses Menu $70p/p (Amuse Bouche & Your Choice of 3 Tapas & a Main)

3 Courses Menu $85p/p (Amuse Bouche & Your Choice of 3 Tapas, Main and Dessert)

Two seatings available, 5:30pm to 8pm or 8:15pm til late

Amuse Bouche Tejas de Chévre, Spanish Goat’s Chévre, Clementine, Candied Pears, Viola Flower served on a Prune (V) (GF)

NV, Gosset Champagne, France

Entree

Your Choice of:

Grilled Scallops, Marinated Grilled Sea Scallops served with Leak Provençale (GF)

Prosciutto Salad, Prosciutto, Rocket, Pear and Cranberries with a Olive Oil and Balsamic Reduction

Burrata Salad, Burrata, Watermelon, Roasted Pistachios, Raspberries with a

Olive Oil and Balsamic Reduction (V)

Main Your Choice of:

Vegetable Roulade, Grilled Zucchini & Eggplant filled with Goat’s Chévre, Tomato, Capsicum and Fresh Basil, Serve with Neapolitan Sauce and Rocket Leaves (GF) (V)

Grilled Barramundi, Barramundi Fillet served with French Fries and a Mixed Leaf Salad (GF)

Grilled Salmon, Crispy Skinned Tasmanian Salmon Fillet with French Fries and a Mixed Leaf Salad (GF)

Chargrilled Sirloin, 250g Grass Fed Sirloin Steak with Café de Paris Butter, served with French Fries and a Rocket and Parmigiano Salad (GF)

Cheese Fondue to Share, Your choice of: Goat’s Cheese Fondue, This fondue is light on the palate and brings together two amazing ashed cheeses – A Morbier –

Swisse Emmental and a creamy Australian Farmhouse Chèvre

Truffle Cheese Fondue, This fondue combines the rich, earthy flavours of Brie Coulommiers aux Truffles with a silky, French Secret de Scey

Blue Cheese Fondue, This fondue merges the robust flavours of Italian Gorgonzola Dolce with the delicate creaminess of French Secret de Scey

GPO CHEESE & WINE ROOM MENU 3 Courses Menu $79p/p (Amuse Bouche and Your Choice of Entrée, Main & Dessert) 3 Courses Menu with Matching Wines $118p/p (Champagne On Arrival, Amuse Bouche , Your Choice of Entrée, Main & Dessert, plus Matching Dessert Wine)

Two seatings available, 5:30pm to 8pm or 8:15pm til late

Dessert to Share Milk or Dark Chocolate Fondue Dessert Board for Two

2015 Terres des Templiers, ‘Rimage Mise Tardive’, Grenache Noir, Banyuls AOC, Languedoc-Roessillon, France (60ml)

Cheese Board for Two, Served with Grapes, Apple Slices, Lavosh

2016 Bunnamagoo Estate, ‘Kid Earth Fund’, Botrytis Semillon, Mudgee, NSW (60ml)

Or 2016 Thierry Rodriguez ‘Avarus’, Muscat Petit Grain, Herault, France (60ml)

Your Choice of Two Cheeses:

Waikato Vintage (Cow’s Milk), NZ, Waikato Island Espresso Cheddar (Cow’s Milk), Wisconsin, USA

Coal River Ashed Brie (Cow’s Milk), Cambridge, Tasmania Brillat-Savarin Triple Cream (Cow’s Milk), Seine Et Marne, France

Truffle Pecorino (Sheep Milk), Sardinia, Italy Fourme d’Ambert (Cow’s Milk), Auvergne, France

Menu and prices are subject to change

Mixed Entree Plate to Share Baby Calamari, Fried Baby Calamari served with Tomato Salsa and Tirokafteri

Grilled Haloumi Cheese, Grilled Cyprus Haloumi Cheese with Tomato Salsa, Honey Pepper Figs, Lemon Olive Oil Dressing Grilled Prawns, Marinated in Lemon, Garlic and Olive Oil

Pita Bread, Grilled with Sea Salt & Rosemary Olives, Marinated Mixed Olives

Main Your Choice of main with a Greek Salad to share:

Grilled Barramundi Fillet, Served with a Lemon Wedge and Seasoned Chips

Grilled Atlantic Salmon Fillet, Served medium with Seasoned Chips

Lamb Loin, Chargrilled on the Bone served with Seasoned Chips

Chicken Spit Roast, Served with Seasoned Chips

Moussaka, Baked Layers of Eggplant, Zucchini, Potato & Capsicum with Tomato, Bechamel Sauce

Dessert Your Choice of:

Baklava, Layers of Filo Pastry with Almonds, Walnuts and Honey served with Vanilla Bean Gelato

Katifi, Walnuts wrapped in Crispy Kataifi Pastry covered in Lemon scented Honey Syrup served with Vanilla Bean Gelato

Bougatsa, Filo Pastry Parcel with Semolina Custard, served warm with Vanilla Bean Gelato

Galaktoboureko, Filo Pastry with Semolina Custard, served cold with Vanilla Bean Gelato

Menu and prices are subject to change

SUBTERRANEAN SET MENU 2 Course Menu $48p/p (Mixed Entrée & Your Choice of Main)

3 Courses (Mixed Entrée, Your Choice of Main & Dessert) $58p/p

GPO GRAND – VALENTINE’S DAY Booking Information & Terms and Conditions

All Restaurants (excluding Subterranean Greek Grill & Bar) will be running two sessions on Valentine’s Day Friday 14th

February session times are 5:30pm to 8pm or 8:15pm til late.

For the 5:30pm session, all guests are required to leave by 8pm

Credit card details for bookings at Prime Restaurant, Postales Restaurante, Intermezzo Ristorante, GPO Cheese and Wine Room and Subterranean Greek Grill & Bar will be held for securing the booking and cancellation fee purposes.

Payment will be required on the day by cash or credit card only. The credit card details provided at time of the booking will only be used for the cancellation fee (if applicable).

Prime Restaurant: Cancellation is required by 9am, Monday 3rd

February 2020, otherwise $80.00 per person cancellation fee applies.

Intermezzo Ristorante, Postales Restaurante & GPO Cheese & Wine Room: Cancellation is required by 9am, Monday 3rd

February 2020; otherwise $60.00 per person cancellation fee applies.

Subterranean Greek Grill & Bar: Cancellation is required by 9am, Monday 3rd

February 2020, otherwise $20.00 per person cancellation fee applies.

Prime Restaurant, Intermezzo Ristorante, Postales Restaurante & GPO Cheese & Wine Room: All credit cards payments incur a 1.5% surcharge.

All Valentine’s Day Butler Service items require full payment for fulfilment; please note items cannot be cancelled or refunded once payment has been made. Concierge items are only available for order up until Friday 7

th February, 5pm.

Loyalty points are not redeemable on Valentine’s Days; however points can be earned on all purchases for Food & Beverage.

Vegetarian meals or special requirements must be pre-ordered by Friday 7th

February 2020.

Menus are subject to change should availability or circumstances change.

VALENTINE’S DAY RESERVATIONS

PHONE 02 9229 7700

EMAIL mail@gpogrand.com

www.gpogrand.com

Instagram @gpogrand

Facebook /GPOGrandRestaurantsBars