The Grand National (aka the Nash) is a popular pub with the Paddington locals, but the food goes far beyond mere pub grub. Separated from the pub proper, the restaurant has a comfortable bistro feel, with white linen and paper on the tables, bistro chairs and friendly staff. Chef Ian Oakes creates beautifully flavoured dishes such as a succulent roasted rack of lamb, while his rabbit pithivier with rabbit, olives and orange rind in puff pastry, was good enough to incite even Matthew Evans to use the 'p' word - perfect. Oakes produces his own versions of current Sydney favourites with skill and panache.
Stephanie Charles-Bohay
Open
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Breakfast
Lunch
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Dinner
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Late
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Fri-Sun noon-3pm Tue-Sat 6pm-10.30pm, Sun 6pm-9pm
Modern Australian
Entree: $15-$19
Mains: $26-$36
Dessert: $15-$16
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed with bar. Wine is available by the glass.
Vegetarian options available
This venue accepts bookings. It is essential to make a reservation ahead of time. Group bookings are supported.
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
KatharineW
|
16 December 2008, 9.03am
Terrible, terrible service
I booked this restaurant, on the advice of some friends and was amazed at just how terribly slow the service was. We waited over 2 hrs for our entrees and they messed up the birthday cake, which I had specially ordered for dessert.
The food was good, but definitely not worth the long, long and did I say, long wait.
Food:
Visit: Tue 16 December 2008
Mealtime: dinner
Service:
Atmosphere:
Posted by:
peckish
|
27 November 2007, 1.22am
service? what service?
Good quality ingredients, prepared by a very capable kitchen staff. Too bad the quality of the table service lets the efforts of the kitchen down.
We had to ask to order and eventually ask for the bill. In between, the service was less than impressive. The staff, while polite, seemed pre-occupied with large parties and regulars rather than providing a consistently high level of service to all tables.
Food:
Visit: Fri 16 November 2007
Mealtime: dinner
Service:
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Posted by:
lily-ann
|
2 June 2007, 4.18pm
Is there a new chef in the kitchen?
I have been to the GN a number of times over the last 7 years and it has always been very good. has it recently changed hands/menus/chef/taste??? The food was bordering on terrible. very emabarassing as I had invited guests who travelled a long way to try the food.
Food:
Visit: Fri 1 June 2007
Mealtime: dinner
Service:
Atmosphere:
Posted by:
petelogan68
|
29 January 2007, 1.52pm
Pleasant
Had a pleasant lunch at the Grand National restaurant. I enjoyed my meal but I would not say that it was outstanding. We had a large group of people for a work function and luckily the bill was paid for by the boss. Wine was very expensive for what we drank.
Food:
Visit: Wed 24 January 2007
Mealtime: lunch
Service:
Atmosphere:
Posted by:
p501
|
10 January 2007, 4.42pm
Always Good
I hadn't been to the Nash for a while so it was great to be back in the dining room. Our evening was great with food, drinks and service all coming together superbly.
Food:
Visit: Sat 6 January 2007
Mealtime: dinner
Service:
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Posted by:
andywordsworth
|
2 January 2007, 8.17pm
Nice
We were happy with our experience at "The Nash", although it didn't give us the feeling of a one-hat restaurant. The chef was obviously trying too hard to create something special, but unfortunately wasn't that inspiring. I think to deserve a hat there has to be that little bit of "it" factor which me and my partner didn't feel was there.
As we are in the design industry, we feel it appropriate to comment on the decor. We felt it was sassy and smart with a touch of San Fran. Well done here.
Food:
Visit: Tue 2 January 2007
Service:
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