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Drink & dine Bistro Menu

Bistro George menu

Our menu is both simple and vibrant, showcasing locally sourced ingredients from exceptional producers and suppliers.

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Riverina lamb barnsley chop, broadbean, gem, rivermint served with red wine and spring onion mash
BISTRO GEORGE | À LA CARTE
BREAD
Sourdough baguette 8
Woodfired potato bread 10
Served with Le Conquérant butter
TO START
Marinated Alto misto olives 7
Sydney rock oysters, Champagne mignonette 7 ea
Potato hash, whipped cod roe, Yarra Valley smoked salmon pearls, chives 15
Parmigiano Reggiano 24 month-aged, Malfroy’s honey 18
Olasagasti anchovies, confit tomato, charred pepper, ricotta 18
Spanner crab crostini, sorrel, espelette 20
Grilled wagyu intercostal skewers, salsa verde 12 ea
ENTRÉES
Bay of Fires cheddar and onion tart, pickled walnut, nasturtium 26
Blue mackerel, blood orange, fennel, buttermilk, dill 25
Vanella buffalo mozzarella, zucchini alla scapece, bottarga 27
Chicken liver parfait, bitter orange, toasted brioche 30
Ora King salmon gravlax, lovage, apple, treacle soda bread, horseradish cream 36
Westholme dry-aged wagyu tartare, traditional condiments, buckwheat, cured yolk, crisp potato 38
FROM THE WOODFIRE
Abrolhos Island half shell scallop, charcuterie XO, finger lime 13 ea
Clams casino, Diamond Head pippies, cafe de paris, guanciale 24
Cauli-blossom, ras el hanout, garlic, almond 26
PASTA
Rigatoni alla gin, pomodoro, fermented chilli, Parmigiana Reggiano 32
Asparagus risotto, preserved lemon, pea, lardo 34
Pappardelle, Wollemi duck ragu, orange, fennel, marjoram 36
FROM THE GRILL
Riverina lamb barnsley chop, broadbean, gem, rivermint 52
Aquna Murray cod, beurre noisette, capers, dill, lemon 65
Market fish, saffron, sorrel, agretti MP
Arcadia Farm spatchcock, mustard velouté, garlic shoots, tarragon 56
O’Connor Superior Angus grain fed striploin 250g, NSW 60
Coppertree Farms dairy cow eye fillet 220g, NSW 68
Fullblood Kiwami bavette mbs 9+ 200g, QLD 75
Westholme dry-aged salt crusted ribeye 800g, QLD 250
Selection of sauces:
Café de Paris butter, sauce au poivre, béarnaise
Condiments:
Horseradish, mustards, salsa verde
SIDES
Shoestring fries 14
Spring onion mash 17
Moonacres leaves, sharp dressing, onion 14
Wood-fired seasonal vegetables MP
Charred broccoli salad, peas, almond, mint, Pecorino Romano 16
Witlof and treviso salad, macadamia, white balsamic 17
DESSERTS
Organic seasonal fruit and sorbet, river mint, lime 18
Amaretto crème caramel 24
Dark chocolate and orange mousse, hazelnut gelato 24
Passionfruit tart, cultured cream, Alto olive oil 24
Jacksons’ banoffee sundae 24
Jacksons' Tiramisu served table side 24
Panna Cotta, peach, lemon myrtle, caramelised white chocolate 24
CHEESE
Le Dauphin double-crème, Rhone Valley, Fr
Le Roi Roquefort, Aveyron, Fr
La Couroune Fort-Aged Comté, Franche-Comte, Fr
Served with Malfroy's honeycomb, muscatels, crisp bread
Select one | 50g | 100g 22 | 40
PETIT FOURS
After dinner mint 6
Hunted + Gathered chocolate bar 12
COFFEE AND TEA
Affogato, vanilla gelato, espresso 14
— Add liqueur 6
Espresso 5
Macchiato 5
Caffe Corretto (espresso with Campari) 12
Irish coffee 14
English breakfast, Earl Grey, peppermint, green tea 5
MAINS
Wagyu steak sandwich, focaccia, truffle mustard, chunky chips, sauce au poivre
Rigatoni, gin, pomodoro, fermented chilli, Parmigiano Reggiano
Market fish, spigarello, Champagne beurre-blanc
O'Connor superior angus grain-fed striploin served with choice of béarnaise sauce or Café de Paris butter | 10 supplement
DESSERTS
Amaretto crème caramel
Dark chocolate mousse, cultured cream, Alto olive oil
Choice of cheese 50g | 5 supplement
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