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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
Bread
Sourdough baguette 8
Woodfried potato bread 10
Served with Le Conquérant butter
Snacks
Marinated Alto Misto olives 7
Sydney rock oysters, champagne mignonette 7
Potato hash, whipped cod roe, Yarra Valley smoked salmon pearls, chives 15
Parmigiano Reggiano 24 month-aged, Malfroy’s honey 18
Olasagasti Anchovies, cont tomato, charred pepper, ricotta 18
Grilled wagyu intercostal skewer, salsa verde 14
Clams Casino, Diamond Head pipis, guanciale, pangrattato 24
Entrées
Asparagus risotto, preserved lemon, pea, lardo 25
Vanella buffalo mozzarella, zucchini alla scapece, bottarga 27
Chicken liver parfait, bitter orange, brioche 30
Ora King salmon gravlax, lovage, apple, treacle soda bread, horseradish cream 36
Westholme dry-aged wagyu tartare, traditional condiments, buckwheat, cured yolk, potato chips 38
Pasta
Rigatoni al gin, pomodoro, fermented chilli, Parmigiano Reggiano 32
Fusilli busiate, Berkshire pork ragu, charcuterie XO, capsicum, basil 36
Mafaldine, Wollemi duck ragu, orange, fennel, marjoram 38
From the Grill
Riverina lamb barnsley chop, broadbean, gem, rivermint 52
Arcadia Farm spatchcock, mustard velouté, garlic shoots, tarragon 56
Market fish, saffron Beurre blanc, sorrel MP
Aquna Murray Cod, beurre noisette, spigarello, capers, dill 65
Coppertree Farms dairy cow eye llet 220g, NSW 60
Rangers Valley Black Market angus striploin 250g, NSW 68
Fullblood Kiwami wagyu bavette mbs 9+ 200g, Qld 75
Westholme dry-aged salt crusted ribeye 800g, Qld 250
Served with rocket, lemon and your selection of sauce:
Cafe de Paris butter
Sauce au poivre
Béarnaise
Sides
Shoestring fries 14
Moonacres leaves, sharp dressing, onion 14
Charred broccoli salad, peas, almond, mint, Pecorino Romano 16
Spring Onion mash 17
Witlof and treviso salad, macadamia, white balsamic 17
Wood-red seasonal vegetables MP
Dessert
Tiramisu 24
Dark chocolate mousse, orange, hazelnut gelato 24
Amaretto creme caramel 24
Passionfruit tart, cultured cream, Alto olive oil 24
Jackson's banoffee sundae 24
Meyer lemon cake, buffalo cream, Italian meringue, Cointreau 24
Organic seasonal fruit and sorbet, river mint and lime 18
Cheese
Le Dauphin Double-Crème, Rhone Valley Fr
Le Roi Roquefort, Aveyron Fr
La Couronne Fort-Aged Comté, Franche-Comte, Fr
Served with Malfroy’s honeycomb, muscatels and crisp bread | 50g 22
Served with Malfroy’s honeycomb, muscatels and crisp bread | 100g 44
Petit fours
Chef’s selection 4 ea
Hunted + Gathered chocolate bar 12
Coffee, tea
Affogato, vanilla gelato, espresso 14
Affogato, vanilla gelato, espresso | Add liqueur 6
Espresso 5
Macchiato 5
Caffe Corretto (espresso with Campari) 12
Irish coffee 14
English breakfast, Earl Grey, peppermint, green tea 5
Vegetarian Menu
Bread
Sourdough baguette 8
Wood-red potato bread 10
Served with Le Conquérant butter
To Start
Marinated Alto Misto olives 7
Potato hash, creme fraiche, chives 12
Entree
Heirloom tomato, peach, salted almond, basil 22
Asparagus risotto, preserved lemon, pea 25/35
Vanella buffalo mozzarella, zucchini alla scapece, rivermint 27
Mains
Fusilli Busiate, pistachio pesto, broccoli, basil 28
Vegetarian Burger, cheese, lettuce, tomato, beetroot pickle, shoestring fries 28
Rigatoni al gin, pomodoro, fermented chilli, Parmigiano Reggiano 32
Sides
Shoestring fries 14
Moonacres leaves, sharp dressing, onion 14
Charred broccoli salad, almond, mint, Pecorino Romano 16
Spring onion mash 17
Wood-red seasonal vegetables MP
Witlof and treviso salad, macadamia, white balsamic 17
Dessert
Dark chocolate mousse, orange, hazelnut gelato 24
Amaretto creme caramel 24
Jackson’s banoffee sundae 24
Organic seasonal fruit and sorbet, river mint and lime 18
Vegan Menu
To Start
Sourdough baguette 8
Wood-red potato bread 10
Marinated Alto Misto olives 7
Entree
Heirloom tomato, peach, salted almond, basil 22
Asparagus risotto, preserved lemon, pea 25/35
Mains
Fusilli Busiate, pistachio pesto, broccoli, basil 28
Vegan Burger, lettuce, tomato, beetroot pickle, shoestring fries 28
Potato gnocchi, gin, pomodoro, fermented chilli 32
Sides
Shoestring fries 14
Moonacres leaves, sharp dressing, onion 14
Charred broccoli salad, almond, mint 16
Wood-red seasonal vegetables MP
Witlof and treviso salad, macadamia, white balsamic 17
Dessert
Organic seasonal fruit and sorbet, river mint, lime 18
Selection of seasonal sorbets
1 scoop 8
2 scoop 14
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