Grosvenor Hotel | Paul Tyas shares how to cook the perfect steak

'Cooking the perfect steak'

November 12 2015 |

By Sarah Rees

Paul Tyas, head chef of St Kilda's Grosvenor Hotel, shares his advice for sizzling the perfect steak.

The team work through 200kg of beef – around 100 steaks an hour – on Thursday steak nights, priding themselves with a high quality product served to perfection.Paul Tyas is a man who knows about steak – at the popular Melbourne pub Grosvenor Hotel where he mans the kitchens as head chef, steaks are something of a signature.

As the approaching summer heralds the return of barbecue season, Tyas has some advice for serving up the ideal steak this season.

Always start with a clean barbecue
“For me, there’s nothing worse than coming home after a few pints at Grosvenor Hotel, swinging past our Grocery and Bottle Shop to pick up some Gippsland grass-fed beef and Mountain Goat summer ales, only to have my buzz killed by a grubby barbecue.

You don’t want to start off your summer evening scraping off the remains of a fossilised Coles snag. While it can sometimes feel like the last thing you want to do after hosting a barbecue, my tip is grab your favourite novelty barbecue apron (mine’s got a six pack printed on the front), use a bit of elbow grease to create a clean surface and blast away the grime with a high pressure hose.

Buy from the right people
In my opinion, the best places to buy beef in Melbourne are those that sell meat produced by the Australian Meat Group: O’Connors Beef in Pakenham or Vic Meats in Laverton North. These leading quality meats have stores attached where you can purchase beef you’ll feel good about.

Choose the right cut
My favourite cut of beef is bavette. While it’s not the most tender cut, it is by far the most flavoursome. Bavette can need a bit more chewing, but I believe we are born with teeth to use them!

Cook just enough
It’s really important to ensure the barbecue has a decent amount of time to warm up; I like to crack a stubbie or open the ladies a bottle of rose in the meantime. My advice for cooking the perfect medium-rare steak is to buy a thermometer. People often ask me how long to cook the beef on each side, but really, how long is a piece of string? All cuts are different in thickness and length, so it’s best to cook your meat on the barbie to 36 degrees and then rest in a warm spot until it rises to 45 degrees.

Rest it up
It’s vital to always rest beef. Taking time to let meat rest after cooking ensures it is moist, tender and juicy. When I rest meat at home, I leave it in a warm place or under foil for 3-5 minutes before giving it a quick flash in a pan or oven so the exterior is still piping hot and ready to serve.

Supporting acts
I’m not a big fan of adding lots of flavour to my meat. I don’t like to marinate beef and think it should really speak for itself. Don’t judge, but I do love a side of barbecue sauce once the meat is cooked. Melbourne Hot Sauce make the most amazing one, which we sell at Grosvenor Grocery and Bottle Shop.
As far as sides go, all my barbecues are accompanied by Mama Tyas’ potato salad. Waxy potatoes are the best for any summer salads as they keep their shape and don’t turn to mush – pink eye or Kipfler spuds are ideal.

STKBB | Rabih Yanni shares his best burgers in Melbourne

'A Burger Boss shares his top 5 hamburger joints'

July 2 2015 |

By Wendy Hargreaves

Melbourne's mega crush on the humble hamburger shows no sign of waning, with new fancy-pants burger joints popping up all over town.  But the city's latest addition to the burger scene takes fast food into hyperdrive, serving luxe burgers from Grosvenor Hotel's drive-through bottle-shop in St Kilda.  It's still a bottlo, so you can pick up some local craft beers to wash down your burger, but you can also get some tasty sides and desserts through your car window while the motor's running.

Grosvenor publican and self-confessed burger addict Rabih Yanni spent years researching Melbourne's best burger joints before launching the St Kilda Burger Bar.  Rabih has high expectations for quality beef, having enjoyed Australia's best cuts as the former owner of Albert Park's top-end steak joint The Point.

So now that Rabih has built his own perfect burger, is it time to stop his search for Melbourne's best pattie/bun/filling combo?  Not on your life.  Rabih loves hunting for the ultimate burger, and these are his top five places to find them in Melbourne.


144 Bridport St, Albert Park, 9690 2126

The epitome of old-school, traditional flavour. Burgers grilled by Andrew and built by his mother subsequent to the lettuce and tomatoes that have been carefully cleaned and sliced by his old man. This place substituted many staff meals when I was at The Point as I’d often sneak out between shifts and grab one.


273 Hawthorn Rd, Caulfield North

Burgers are great here, but the milkshakes stand out too. Flavours of sweets like Fantales and Redskins remind me of my childhood. (Please note: Tuck Shop Take Away is closed for winter holidays until July 14)


288 Smith St, Collingwood, 8415 0700

The burger is all about meat and cheese. There is one beef burger on the Rockwell and Sons menu and it’s a double patty with bacon and cheese. They don’t waste time adding lettuce, tomato or anything of the sort.

4. 8 BIT

8 Droop St, Footscray, 9687 8838

The burger sauce was so good. The milkshakes and fries were also delicious with some interesting flavours. The place has a fun, trendy diner feel about it.


Locations across Victoria, 9426 1200

Grill’d cook a mean burger in the Mighty Melbourne. The flavor of grass-fed beef really comes through and the pickles are spot on.

Just Open - St Kilda Burger Bar

'Just Open: Drive-through burgers at St Kilda Burger Bar, The Grosvenor Hotel, St Kilda East'

June 15 2015 | The Age

By Hilary McNevin

Quality burgers from the comfort of your car? Drive this way. The Grosvenor Hotel's St Kilda Burger Bar (STKBB) opens Monday, June 15, joining the hotel's drive-through Grosvenor Grocery and Bottle Shop selling bespoke produce and plonk.

The former shed in the car park of the Brighton Road pub has been transformed for takeaway tucker, although there are some cushioned beer kegs outside the shed.

The burgers are made from the trimmings of Gippsland grass-fed beef that head chef Paul Tyas uses on the hotel's bistro menu.

The Grosvenor burger is filled with beef, bacon, pickles, cheese and lettuce – around 200 are sold every week in the bar.

The Plugger is a binge of double beef, bacon, cheese and a hash brown.

Vegetarians have a roasted portobello mushroom option, and for the little people in the back seat there are kid-size burgers.

Desserts-to-go by pastry chef Dan Grieff include a peanut butter and jelly ice-cream sandwich.

Honk if you're hungry from Sunday to Thursday, 3pm-11pm, and Friday and Saturday, 3pm-midnight.

STKBB Roller Door

'Buns on the run'

June 9 2015 | Herald Sun

By Dan Stock

Since taking over the Grosvenor Hotel late last year, publican Rabih Yanni has been busy making changes to the iconic pub - a keen focus on aged meat with excellent wines to match in the bistro, for instance - keenly welcomed by southside locals.

His latest addition to the hotel, a drive through burger bar, completes the picture.  With burgers created by head chef Paul Tyas, the range - including the signature beef and bacon-laden Grosvenor - will be cooked to order all without leaving the car.

Along with a range of other fried fun, including a Grosvenor Chiko Roll and Mountain Goat beers to go, the St Kilda Burger Bar is set to sate our seemingly insatiable appetite for grilled meat in a bun - now on the run.

St Kilda Burger Bar opens June 15 and then daily from 3pm at 10 Brighton Road, St Kilda East.  For more and to order online:


'St Kilda Burger Bar Brings Drive-through to Melbourne Pub' 

June 8 2015 | The Weekly Review

By Luke Henriques-Gomes

Forget picking up a sixer or a bottle of chardy next time you duck through the bottle-o; one St Kilda pub is taking the drive-through experience to the next level.

The St Kilda Burger Bar (STKBB) will operate out of the pub drive-through at Brighton Road’s Grosvenor Hotel. According to promoters, it will be the first of its kind in Melbourne to do so.

Among the mouthwatering, meaty options on the menu are “The Plugger”, with double beef, bacon, sriracha mayonnaise and a hash brown, and the hotel’s signature, “The Grosvenor”. The brainchild of head chef Paul Tyas, it features beef, bacon, cheese, lettuce, his grandma’s ketchup recipe and a secret white sauce. The vegetarian option, “Mr Fun Guy”, boasts roasted portobello mushroom and gruyere cheese.

Though the emphasis is on quality, with all burgers utilising grass-fed Angus beef, Lievito milk buns, and priced between $12-$15, there’s a distinct truck stop vibe elsewhere on the menu – think “Grosvenor” Chiko rolls, kransky hot dogs and sweet potato cakes.

The new addition to the Grosevnor, the SKBB follows a raft of changes made by publican Rabih Yanni since he took over the venue in late 2014.

“We will make your burger to order, giving you a burger that’s fresh and hot without a lengthy wait,” says Rabih, who is confident the new venture will be a hit. “We all appreciate convenience, combine this with quality and punters will vote with their feet.”

The new burger bar is set to open on June 15.


June 4 2015 | The AU Review

By Serena Ho

Melbourne has a new burger haven and it might not be exactly what punters had in mind. The launch of the St Kilda Burger Bar (STKBB) at the Grosvenor Hotel on 15th June 2015 will see this city experiencing its first ever pub drive-through burger joint.

Situated alongside the Grosvenor Hotel’s flourishing pub, as well as the Grosvenor Grocery and Bottle Shop drive-through, the STKBB is set to be a hit with those longing for fast, quality food. According to Rabih Yanni, who took over the Grosvenor Hotel in late 2014, “We will make your burger to order, giving you a burger that’s fresh and hot without a lengthy wait”.

Grosvenor Hotel’s head chef, Paul Tyas, is committed to sourcing, ageing and preparing premium cuts of beef. This translates perfectly across to his venture into the STKBB, with burgers made of 100% certified grass-fed Angus beef and served on Lievito milk buns.

There is a range of options including combo deals and junior burgers for the kids. If you’re indecisive, then STKBB’s signature burger ‘The Grosvenor’ is a good place to start, with layers of streaky bacon, grandma’s ketchup and a secret white sauce. Those after more of a kick simply can’t go past the ‘The Plugger’, featuring double beef, bacon, sriracha mayonnaise and a hash brown. Vegetarians won’t be left hungry either as the ‘Mr Fun Guy’ oozes flavour with a hearty roasted Portobello mushroom and gruyere cheese.

With a range of craft beers available and desserts including ‘Saint’s Halo’ – a marshmallow, raspberry jam and chocolate biscuit delight – STKBB is set to be a burger joint like no other. By all means, drop in for the good vibes at this iconic St Kilda establishment. However, if getting out of your PJ’s is too much of a hassle, then there’s nothing better than driving through for the sole purpose of grabbing a delicious burger to eat in the comfort of your own home.

'the 10 best new places for steak in melbourne'

April 28 2015 | Herald Sun

By Dan Stock

MELBOURNE has long been in love with beef, with many of our most famous restaurants through the decades famous for their steaks. But over the past 12 months there’s been an influx of new eateries that either specialise in steak, or which have made it a signature dish. Here is where you’ll find Melbourne’s 10 best steaks right now.

6. Grosvenor Hotel

Having been serving beers to thirsty travellers since the late 1800s, obviously the Grosvenor is not a new arrival on this corner of Brighton Rd. But since July last year, this multifaceted venue has been owned by Rabih Yanni, who quickly put his stamp on the hotel. And just as with his last venue, The Point in Albert Park, excellent meat is now a feature on the menu here. You can see the grass-fed, Gippsland beef dry ageing (for an impressive 40 days) in the temperature controlled room in the entrance; the various cuts — from a 250g porterhouse ($36) through a hunk of rump (500g, $60) — cooked with respect and served with a board of all the condiments. But really, meat this good sings all on its own, and on Thursdays, the $19 porterhouse deal can’t be beat.

On the side: Herb-salted chips ($8) are classically good, or add some earthy colour with a bowl of gorgonzola-spiked beetroot teamed with horseradish ($12).

And to drink? There are eight craft beers on tap and more than 50 by the bottle, while the wine list shows real restaurant smarts but at pub prices.


April 17 2015 |


Celebrate Mum over a three-course feast, commencing with a warming cauliflower velouté, to be followed by a roasted rib-eye of beef, root vegetables and beef fat potatoes. The Grosvenor Gateaux is bound to be a fantastic finish for the whole family. Groups who book for six or more will receive a complimentary bottle of red or white wine for the table. Lunch is $65 for adults, $25 for kids. 

'mothers day at grosvenor hotel'

April 15 2015

Grosvenor Hotel’s first Winter Roast Series takes place this Mother’s Day. The three-course feast ($65) commences with a warming cauliflower velouté, to be followed by a roasted rib-eye of beef, root vegetables and beef fat potatoes. For dessert, the Grosvenor Gateaux will provide a sweet finish to this sumptuous family meal. Bookings of 6 or more will receive a complimentary bottle of red or white wine to help celebrate the occasion.

'Melbourne’s Best Autumn Bars'

April 14 2015

The days are getting fresher but we’re not quite ready to surrender to fireplaces and hot toddies just yet. Here are a few places that should see you happily through the next few months of indecisive Melbourne weather.

The relaxed main bar at this St Kilda icon has something for everyone, serving up craft beers, a big wine and cocktail selection and woodfired pizzas all day long. Happy Hour is a daily event, best enjoyed on the outdoor terrace.

'Bingo! It's Time for burgers'

April 7 2015 | The Herald Sun

By Dan Stock

No, this man is not a dentist; he's just hiding his face because he's not quite ready to announce the launch of the St Kilda Burger Bar at the Grosvenor Hotel (pssst, it's happening in May). But, we can tell you that a sneak peek taste test of the burgers will be served on Monday at the hotel's Bingo and Burger night.  The signature burger - The Grosvenor - created by head chef Paul Tyas will be on the menu, as will the full range of burgers that will be available once the grill is firing and the drive-through is up and running next month.  For now, the first 25 diners on Monday will get a STKBB trucker cap and stubby holder to keep them going.


April 1 2015 |

By Jessica Williams

Follow her food adventures on Instagram: @jsallgoodthings

Standing on Brighton Road, gazing at The Grosvenor Hotel with its white façade and darkly tinted windows, you are lead to believe that this establishment – which has been serving food since the late 1800s – is just your average pub. But, if it once was, not anymore.

Rabih Yanni took over ownership and management of The Grosvenor Hotel in July 2014. He says his extensive experience in hospitality has taught him to “walk the guest’s path.” This mantra is apparent as we tour the property and its connected bottle shop – both of which have many new embellishments that make for a unique guest experience.

You will find a bain marie stocked with pizzas, and fried treats in the bottle shop’s drive through – and a selection of everyday amenities like cereal, yoghurt etc – as well as alcohol, in the shop itself. For a more boutique appeal, Yanni sells his mother’s range of hommus, baba-ganoush and labne, and stocks St Kilda’s 7 Apples gelato in dixie cups.

Back inside the Grosvenor, Yanni has introduced in-house 40-day dry-aged Victorian Angus beef; so naturally, we begin our meal with the Selection of Cured Meats ($32.00). A timber board arrives; stocked with sweet, melt-in-your-mouth San Daniele prosciutto, olives, fresh Calabrese salami maintaining a smoky and peppery bite, and Morcon: meat from the rump of a Spanish pig, which leaves your palate humming with chilli – quickly rectified with a sip of red wine.

The Grosvenor choose to serve predominantly Victorian wine and beer by the glass, and our evening entailed enjoying a glass of the Cabernet Sauvignon (from Punt Road in the Yarra Valley) in the dining room, adjacent to the cocktail bar. It is a quiet, more romantic setting than the Front Bar and outdoor terrace, which overlooks the main road.

The same menu is served throughout the restaurant; boasting pizzas, parmas, burgers, sharing plates, bar snacks, salads, desserts and more, all made using premium ingredients. Head Chef Paul Tyas is at the helm, having gained his experience working under Melbourne renowned chefs: Ian Curley and Scott Picket at The Point in Albert Park. Paul has brought the award-winning restaurant’s contemporary approach to dining to The Grosvenor menu, whilst ensuring it is still an approachable option for pub regulars and locals. We can vouch for that.

The arancini-like Cauliflower Fritters ($12.00) were a stand out, due to their crisp coating, a dusting of Grana Padano and inner béchamel filling; the herb salad with a touch of chilli and a drizzle of lemonade vinaigrette, served with gluten free, thin strands of Rice Flour Dusted Calamari ($18.00) was light and refreshing; and our side of home-made, wood-fired herb focaccia was soft but crisp. And although the avocado puree is slightly overpowering in the Cured Kingfish ($19.00), the addition of pomegranate seeds makes the dish sweet and palate cleansing. The beef that came next was the winner.

Thinly sliced, almost sweet, tantalizing medium Eye Fillet ($39.00) and a more robust, smoky medium-rare Porterhouse ($36.00) were brought to the table, alongside thrice-cooked chips ($8.00) maintaining a pillowy soft centre and spectacular crunch. A warm, juicy, Beetroot Salad ($12.00) with a generous sprinkling of shaved salted ricotta, also adds natural sweetness and a rich creamy bite to compliment the succulent, juicy meats.

We were then met with the flawlessly lavish desserts, almost too pretty to eat. Pastry Chef Daniel Grieff has transformed the pub’s sweets cabinet with homemade delicacies, nothing heavy or too sweet, and all beautifully presented. A non-conventional, yellow dome of Lemon Meringue ($10.00), Crème Brulee ($12.00) that tastes of brandy snaps and a Chocolate Gateaux ($10.00) with a thin layer of passionfruit and a Ferrero-Rocher tasting base – finished with a fresh, chocolate macaron on top, are all easily recommended. Not your average dessert cabinet! Wow-factor indeed.

The finer details of dining really have been taken care of at The Grosvenor Hotel. An exemplary experience and enjoyable evening, on all accounts.

'Craft Beer Tastings at the Grosvenor Hotel'

March 1 2015 |

Tap That

March at Grosvenor Hotel will be a beer-buff’s delight, with a different brew to be tasted and rated every Thursday evening. Votes will be cast for the most popular craft beer out of Feral, Barrow Boys, 2 brothers and Thunder Road. The winning beer will then be served at Grosvenor Hotel for the entire month of April.

The tastings will run every Thursday in March from 5:30pm – 7:30pm in the brand new Grosvenor Grocery & Bottle Shop. A representative from each brewery will attend each week to provide a taste of their nominated beer and some insight into the creative process. Those who pre book and attend all four tastings will go into the draw to win a slab of the chosen beer, a St Kilda Burger Bar (STKBB) trucker cap and a stubbie holder.

Red Magazine_7 Feb_Grosvenor Hotel.png

'Life is Good in St Kilda'

February 7 2015 | Hocking Stuart Red Magazine

By Rebecca Sloan

It's pronounced grow-ven-uh, and it's been there since the 1800's but, despite its esteemed age and traditional name, this beautiful old building is home to one of Bayside's most vibrant new locals.

Known for its welcoming staff, formidable wine list and meat-loving menu (the kitchen goes through a whopping 200 kilos of meet a week!), the Grosevenor opened in its current incarnation in July last year and looks as though it's here to stay.

Owner Rabih Yanni, a Melbourne hospitality mainstay of many years, teamed up with chef Paul Tyas, who has been working in kitchens since age 13 and counts Jacques Reymond and Daniel Wilson as previous employers, to create a menu packed with pub favourites as well as some unexpected delights. 

The suckling pig ($650 for up to 10 guests) tops the list of 'special occasion' dishes and is sure to wow any audience while the classic Grosvenor burger, with Dry Angus beef, cheese, smoky bacon, lettuce, tomato and pickles ($22) is always a winner.

For those feeling lucky, a meat raffle, presented by chef Paul himself, is drawn every Friday. It's this mix of old-world local and new-school style that keeps the punters coming back to the Grosvenor. Well, that and the meat pack.

'THE Valentine’s Day Party for Melbourne Singles'

February 6 2015 |

By Jessica Hackett

Ah, the 14th of Feb. That glorious day when the scent of freshly delivered roses fills your nostrils and your belly starts rumbling in anticipation of a romantic candlelit dinner for two… OR the day when you drag your sad and sorry single self home for a microwave meal for one in front of ‘I’m a Celebrity…Get Me Out of Here!’

Not this year, single sister Listers! In the infinitely wise words of T Swift, it’s time to shake it off and get to the hottest Valentine’s Day Singles Party in town (we may have added that last bit).

That’s right, Lonely Hearts—kicking off at one of Melbourne’s hottest venues, The Grosvenor Hotel, our friends over at Winger Social are throwing the funnest, flirtiest Valentine’s Day Singles Party in town!

Tickets have just gone on sale for this epic evening of endless drinks, mouth-watering food, delicious and sizzling selection of like-minded Melbourne singles with whom to mingle.

Hosted in conjunction with Winger and held on V Day itself, the night won’t be your standard barfly affair. There’ll be games of giant Jenga with a daring twist for you more adventurous party-goers, and plenty of ice-breakers to get the party started—what better way to kick-off any budding romance than a first date at the Grosvenor Hotel that’s au gratis?!

Hot tip: All Urban Listers who attend this sexy soiree will be given extra special VIP treatment. Just by booking your ticket through the reserve now button below, you’ll not only receive canapés, beer, wine and basics all night—you’ll also be granted access to an exclusive Winger lounge, where you’ll be spoilt with:

Cosmos for the ladies, Negronis for the lads
An all you can eat oyster buffet
All you can eat cheese and charcuterie
Close proximity to all the other good lookin’ Winger VIP members

As with the best parties, tickets are likely to sell out before the day, so you’d better get in fast. There are limited numbers of places for all the single ladies and gents, to ensure a great mix on the night.

Herald Sun Dec 2.jpg

'Food on the Move'

February 2 2015 | The Herald Sun

By Dan Stock

Burgers, booze, bread a basics - get the lot at The Grosvenor. Since taking over the St Kilda East pub in August, veteran restaurateur Rabih Yanni (pictured), formerly of The Point, been busy re-imagining the place. He's transformed the pub's bottle shop into a drive-through general food store. Opening next week, Grosvenor Groceries and Liquor will be a one-stop shop for everything from Elgaar Farm milk, Baker D. Chirico bread and 7 Apples gelato to toiletries, nappies and pet food as well as ready-to-go meals prepared by head chef Paul Tyas and beef cuts aged in house. And stay tuned for the St Kilda Burger Bar, also part of the food store, due to flip its first grass-fed Angus patty on Australia Day weekend. Five burgers will be on offer, including a vego one and the popular Grosvenor burger. They'll cost $12-$15. "We all appreciate convenience," Yanni says.



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