Straits ahead at renewed Grand

The once-tired hotel has undergone a multi-million dollar transformation and is well on track to relive its glory days of the 1990s.

I visited the hotel to try out Straits Caf� and was pleasantly surprised that it too, was riding the waves of the recent changes.

Gone is the dated d�cor that once filled the lobby, restaurant and rooms. Instead we were greeted by a smart, modern and stylish look that was the theme throughout the night.

Now onto the food: menu selections including fresh Australian oysters, Shark Bay crab cakes, chorizo croquettes and pork belly were some choices available for entr�e, while crisp Norwest barramundi and pot roast Black Angus beef cheek were two of the mains options.

I tried the chorizo croquettes with spiced cauliflower puree and crispy sweet potato ($16) while my plus one settled for the twice-cooked free-range pork belly with seared scallops, honey and cinnamon-infused pumpkin ($23).

The croquettes were cooked golden and inside it was melt-in- your-mouth goodness at its best, while my dining companion’s pork belly was on the money.

Next up was the oven-roasted lamb special served with seasonal baby vegetables and jus ($37), while my companion chose the pot roast black angus beef cheek with soft polenta, saut�ed capsicum, zucchini and braising jus ($35) and side of beer-battered fries and chipotle aioli ($7); just because.

My lamb was cooked perfectly, medium rare and truth be told there was no need for the fries as it was more than enough on its own.

The pot roast Black Angus beef cheek fell apart beautifully.

With just enough room for dessert, apple tart tatin ($16) and dark chocolate fondant with vanilla bean ice cream and coffee sauce ($15) hit the spot.