Grosvenor Hotel transforms from Hotel to Providore
As an example of adjustment and transformation in these times Grosvenor Hotel in St Kilda is operating as a providore. With the pub and bistro forced to close in line with government rulings, its bottle shop, Grosvenor Cellars, has taken centre stage and become the new hub for customers. As well as selling alcohol, the bottle shop is adding four new streams to its business: Premium fresh meat cuts, cheaper than supermarkets and other gourmet offerings.
The Grosvenor has always been known as a meat specialist, serving up delicious meals in its bar and bistro. Now, it’s becoming a boutique butcher too, offering premium quality export grade cuts. As an associated company of Australian Meat Group, it has wholesale access to quality, grass fed, Gippsland farmed meat, and can pass this onto customers at cheaper prices than supermarkets.
Customers can choose from Black Angus porterhouse and scotch fillet steaks, premium mince, lamb chops, BBQ sausages, legs of lamb; chicken breast, thigh and legs; pork loin chops, whole pork shoulder and more. Fresh bread and gourmet staples Every morning, the Grosvenor’s woodfire pizza is used to bake small batches of fresh bread, which are available daily in the bottle shop.
Alongside the bread, customers can pick up gourmet grocery items like pasta, rice, cheeses and sauces, giving locals a chance to support independent businesses instead of going to the major supermarkets.
Cook-at-home meals are also a feature. To take the work out of shopping and cooking, the Grosvenor is also offering ready made meals prepared by hatted chef Simon Moss, which give customers everything they need to cook or reheat at home. Changing daily, they have so far included a home parma kit, which comes pre-packed with crumbed 2 schnitzel, cheese, ham and Napoli sauce; a heat-and-serve risotto range with a small batch of housemade vegie stock to finish the cooking off at home; and a par-baked pizza to give locals the chance to cook a classic Grosvenor pizza at home.
The meals change frequently and can be ordered online or by phone and collected from the bottle shop at any time, delivery is available after 5pm.
Bar and bistro menu available as takeaway While the restaurant may be temporarily closed for the foreseeable future, customers can still enjoy the hotel’s full menu, again prepared by hatted chef, Simon Moss. Orders can be collected at the bottle shop, or home delivered. Include some wine with your meal, and orders over $100 are delivered free!
For Manager Frank Chilelli, the changes are big, but the essence of the Grosvenor remains the same. “We’ve always been about providing quality food and wine to our customers,” he said. “Now, we’re just doing it in a new way.” But it’s not just about looking after his customers. Part of the reason behind the changes were to keep his staff employed, many of whom are breadwinners for their families. “Our priorities are to keep the people we have employed, and keep morale up during these difficult times. I urge people to support local, and buy local as by doing this you are keeping people and their families in business and hopefully, the economy more buoyant. Consider where your money is going when you’re spending, because by supporting local businesses like ours, you’re also supporting the backbone of the Australian economy at a time we all need it the most.”