Our last meal outside for 2021 was brunch at the newly-opened, one-week-old 𝗚𝗿𝗮𝘃𝘆 𝗕𝗮𝗯𝘆 on Chulia Street yesterday, Dec 31. Its rather ambitious menu was conceptualised by its British executive chef, Paul Elliot, last being the head chef at the Rag - Army & Navy Club, London.
We started off with a selection of juices: pineapple, carrot and beetroot:
Steak and ale pie, with mashed potatoes and mushy peas - this is the most authentic version of the dish I’d had anywhere in this part of the world.
Vegetarian pie with pumpkin & apricot tagine filling - lightly-spiced, I actually loved this vegetarian pie as much as its meat counterpart.
Bangers & mash - the eatery is pork-less, to cater the sizable Muslim market in Malaysia, so you get chicken sausages here. Very different taste profile here compared to what one gets in the UK.
Apple pie with English custard - another very authentic-tasting rendition, down to the plain English custard sauce. I’ll come back here just for this.
Sticky date pudding - tasty rendition. Particularly like the salty-caramelly toffee sauce.
There is a Sunday roast which I’ll have to return for this weekend:
Gravy Baby George Town
391, Chulia Street, 10200 George Town, Penang, Malaysia
Operating hours: 8am to 12 midnight daily.