Food Drink

Garçon Bleu to open its doors this November

With elevated city views from level nine of the new Sofitel Adelaide, the scene is set for Garçon Bleu to host vibrant dining experiences next month.

Opening on Thursday, 4 November, Garçon Bleu – a French re-imagined restaurant with a talented duo of chefs at the helm is set to become Adelaide’s newest gourmet destination. 

With elevated city views from level nine of the new Sofitel Adelaide, the scene is set for the restaurant to host vibrant and joyful dining experiences celebrating the past and exploring the future of French cuisine in a contemporary space designed by Carl Almeida. 

Garçon Bleu’s dining room boasts an open kitchen, an extensive wine wall, and an up-lit oyster and raw seafood bar. Expansive windows flood the dining room with natural light, stunning patterned timber parquetry lines the floor and a mirrored ceiling and glistening gold surfaces deliver refinement and luxury.  

Executive head chef overseeing creative direction is Justin Dingle-Garciyya. Classically French trained under Raymond Blanc at the 2-Michelin starred Le Manoir aux Quat’ Saisons, he is known for his flavoursome food and refined technique, having worked at some of the world’s best five-star hotels and resorts including Mondrian, Aman, SBE Morgans, W Hotels and One&Only.  

“While Garcon Bleu honours the techniques of French cuisine, it colours outside the lines, delivering dishes that are modern in creation. We are making French cuisine more accessible and fun, and we are excited to present our unique take on it,” says Dingle-Garciyya.

Working alongside Dingle-Garciyya is Chef de Cuisine Gianni Delogu, who has previously worked at Melbourne restaurants Vue de monde and Grossi Florentino. The Mediterranean-born chef has a unique contemporary approach to French cuisine informed by tradition but updated to deliver simple, uncomplicated and ingredient-focused dishes that highlight flavour and local products such as saltbush and Adelaide Hills pork.

Sommelier and Mother Vine veteran Trevor Maskell, has created a wine list to reflect relationships in the connection with food pairings, and most importantly, a sense of place. 

It offers a broad selection of French wines influenced by its heritage, with an excellent Australian offering, showcasing both French and SA wines by the glass as well as Champagnes and French and Australian dessert wines.

Dressed in bespoke uniforms by Paolo Sebastian, Food and Beverage Manager Alistair Holden and Mathilde Tytgat will be running the floor. They will bring together Garçon Bleu as the place in Adelaide to see and be seen, to celebrate, gather, and to share good food and wine and enjoy the hum of conversation in the fun and flow of the New French experience. 

Menu Highlights:

  • Twice baked cheese souffle with mushroom velouté and pickled shimeji mushrooms
  • Chicken liver parfait, house-made brioche rolls, locally foraged saltbush
  • Adelaide Hills ‘Buzz Honey’ glazed Duck breast, duck leg bon-bon with an apricot and carrot puree, sauce a l’Orange
  • Sous vide Southern Rock Lobster tail, grilled watermelon and dessert lime with a Bisque emulsion
  • Seafood platter from the freshest catches of the day
  • A selection of Clare Valley angus beef cuts served with pommes frites and sauce poivre
  • Slow cooked Cauliflower/ Charred Onion/ Capers/ Verjus 

To find out more, visit Garçon Bleu’s website and Facebook

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