The Graham was built in 1870 when there must have been a pub on every Melbourne street corner. This one has stood the test of time and has become thoroughly modern in its approach. There are tables on the broad pavement which are sheltered from the sun by big umbrellas. Inside, there's a light-filled dining room with white walls, Baltic pine floorboards and big windows looking onto the street. There's a bar along one wall, and the tables are set primly with white cloths and napkins, and good wine glasses. Under the ownership and management of the Giannakis brothers, the atmosphere is professional but friendly.
FOOD & BEVERAGE
Head Chef, Perry Schagen, joins twin brother owners Tony and Peter Giannakis at the Graham after esteemed Head Chef roles at Circa the Prince and Taxi Dining Room, working alongside the renowned Michael Lambie. His Modern French cuisine is creative and well-presented featuring signature dishes like chargrilled wagyu porterhouse with thyme confit and bone marrow jus as well as a rolled saddle of braised rabbit leg with kohlrabi cream and raspberry madeira dressing. The Graham Hotel also features a stylish and cosy wine bar, located off the main entrance with a sheltered courtyard to the side. The wine bar offers a choice of fresh appetizers for grazing and 25 different wines by the glass, thoughtfully chosen by Tony, from a comprehensive list of over 450 wines. For the ultimate culinary indulgence, a seven course degustation menu is available featuring a range of fresh seafood, pork and rabbit. For busy executives or local workers, a well-priced two-course lunch express menu, with a glass of wine, is on offer from 12pm-3pm Monday through to Friday.
A private function room complete with fireplace is available for up to 28 dinner guests for all types of corporate, family, or festive occasions any time of year. The Graham can also accommodate larger private groups with both the main dining room and wine bar available for exclusive use.