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The Grange

An undercurrent of change at The Grange has energised the 14-year-old restaurant. Curtains now shield diners from the lobby, there’s new furniture and bold new food from Cheong Liew. The eight-course degustation may have minimal menu descriptions but courteous, informed waiters are on hand to fill in the details. Dishes might include ’jelly’ (chilled cauliflower and oyster mushroom soup, topped with saffron jelly and seared abalone strips), quail (baked in bamboo leaf, served with almond and sweetbread broth), wagyu (poached in pinot noir, served with red and black rice) and sago soufflé with fruit sorbets. The expert commentary and service extends to the vast wine list. Intelligent, brave by-the-glass matches and Liew’s dedication to the subtle art of melding flavours and textures – ooze and crunch, sweet with sharp – guarantee exciting and challenging dining.