If you’ve ever been to Georges on Waymouth, you’ll know it wins awards for a reason. Nestled in the growing, bustling food hub of Adelaide’s West End, this Adelaide dining mecca has consistently delivered on quality, service and atmosphere time and time again. From being listed in the Qantas guide for solo travellers, to winning Best European Restaurant in Australia (Savour Awards, Restaurant & Catering Hostplus Association, Australia),The Advertiser Food Awards’ Best Lunch in the City, and even being inducted in to the Hall of Fame, Georges remains firmly placed among Adelaide’s best dining establishments.
Needless to say, when we were invited to try their new Winter menu by Chef Brent Potuszynski, we jumped at the chance.
The 7 course menu, paired with beautiful, elegant wines from Adelaide Hills & Langhorne Creek by Mark Gilbert & Ali Spencer from Karrawatta Vineyards, the evening left us all full, happy and bursting to share our experience with you.
Luckily for us, photographer John Kruger was also on hand to capture some of the new Winter dishes, which are both spectacular to look at, and enjoy. All photos are his unless otherwise specified.
Raw scallops, fried baby squid, cucumber, salmon roe, avocado, apple paired with 2015 Karrawatta Anna’s Sauvignon Blanc – Adelaide Hills
Salad of beetroot, granola, kiwifruit, shaved chicken liver parfait paired with 2015 Karrawatta Sophie’s Hill Pinot Grigio – Adelaide Hills
Potato vichyssoise, buttered leeks, truffle cream – probably one of my absolute favourites – simple and bursting with flavour
Maple glazed beef brisket, horseradish puree, dill pickles, croutons, radish paired with 2014 Karrawatta Christo’s Paddock Cabernet Sauvignon – Langhorne Creek
White chocolate mousse, coconut, pain d’epice, salted caramel
Tortellini of osso buco, green olive tapenade, grana padano, crispy kale paired with 2013 Karrawatta Joseph Shiraz – Langhorne Creek. Photo by Kelly Noble
Another shot of the beetroot salad with granola, kiwifruit & shaved chicken liver parfait. Photo by Kelly Noble
Roasted cauliflower, shallot fondant, harissa spice, parmesan gnocchi paired with 2014 Karrawatta Dairy Block Shiraz – Adelaide Hills. Photo by Kelly Noble
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