The Grand Pavilion

The name itself speaks for the place. It sure is grand and cool. Set up in grand Indian style this has pure Indian-ness in its decor and food. We had dinner there on 2 days and they were open till quite late too and they were nearest to the hotel we were staying.

On the first day we went the food was amazing. Everything was upto the mark and everything in place. Amazing hospitality and personal care too. The place was not much crowded. But we were really dissapointed on the second time visit as everything changed. The place was full of people. The hospitality was all people running here and there. Food was not at all upto the mark. Things were totally different. Even all people were also changed. I was wondering this change and upon inquiring got to know that they have different shifts on different days. Well that was absurd. Likewise they would never be able to maintain a single taste or palate for customers to get addicted to.

No matter what I would still recommend this for the amazing decor it holds. It has good ratings and I think it might be a different experience for you. A must visit when you are in Sydney and are craving for Indian food.

This Rating based on invite.
Came here with one of Sydney famous food blogger, Simon Leong for lunch

Venue:
261 George street ( basement ), just steps always from MetCentre building toward to Jamison Street.

Service:
Dedicated passionate professional team working during lunch.
Shaker, Chef Owner guide us through the menu and story behind the Grand Pavilion.

Food & Drink:

Papadum with 3 condiment to start with,
Date chutney, mint sauce also yoghurt & honey.
My Fave is mint sauce, with a refreshing taste and a little hint of chilli on the back ground.

We had a kingfisher (tap beer) it was a light easy drinking lager beer. It was ok for me but maybe not everyone cup of tea, or beer I would say😝

Cauliflower Bezule:
Street snack from the coast.
Love this entree, crisp texture, and flavour was on point. The only suggestion is that can be done more crunchier.

Barramundi was marinated with some aromatic herbs and spices, wrapped in banana leaves.
Fish was perfumes beautifully and so delicate.

Lamb cutlets:
It was the winner!
Marinated in yoghurt and tumeric, colour was so vibrant and yoghurt was tenderizing the meat, so when you eat this cutlet, no cutlery-needed, basically meat just falls of the bone when you sink your teeth into it.

Naan Bread:
This was one of the best I’ve tried. Even after sitting in the table for 5 minutes it still soft in texture.
It’s a must to have when you order curry, to soaked all the beautiful sauce.

Butter Chicken:
Chicken thigh was so tender and marinated beautifully.
rich thick butter chicken gravy was very well balanced.
Ideally this dish enjoy together with the naan, but I don’t mind also their version on coconut rice.

Goat Curry:
Even though goat is not my number 1 choice of protein, still I have to admit that meat was soft and tender.
Lemon rice as a side dish was jam packed full of flavour.
Zesty tangy lemon and I’m guessing tumeric also used for this dish, was a perfect match with the curry.

Biryani:
Chef come to our table to served this dish.
Shaker and his manager, wants us to experience the authentic biryani experience.
Biryani was perfumed with some herbs & spices.