Bistro George menu

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

Bistro George winter menu

À LA CARTE

À LA CARTE

EXPRESS LUNCH ON GEORGE | 12PM – 3PM

BISTRO GEORGE | À LA CARTE

BREAD

TO START

Marinated Alto misto olives	7
Sydney rock oysters, Champagne mignonette	7 ea
Caviar tartlet, Black River Osciestra caviar, smoked samlon pearls, whipped roe	28
Parmigiano Reggiano 24 month-aged, Malfroy’s honey	18
Spanner crab crostini, celery seed, togarashi, chives	20
Grilled wagyu intercostal skewers, salsa verde	12 ea

ENTRÉES

Bay of Fires cheddar and onion tart, pickled walnut, nasturtium	26
Heritage beetroot, goats curd, pepitas, fermented honey dressing	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	12 ea
Clams casino, Goolwa pippies, guanciale, pangrattato	26
Hot and sour peppers, mint, salted ricotta	22
Whole Mandalong Valley quail, jerusalem artichoke, potato galette, black truffle	52

PASTA

Rigatoni alla gin, pomodoro, fermented chilli, Parmigiana Reggiano	32
Celeriac risotto, king oyster mushroom, Pecora Dairy Yarrawa cheese	32
Buffalo ricotta and spigarello ravioli, Flinders mussels, espelette	34
Pappardelle, Wollemi duck ragu, orange, fennel, marjoram	38

FROM THE GRILL

Aquna Murray cod, beurre noisette, capers, dill, lemon	58
Market fish, spigarello, Champagne beurre-blanc	MP
Local rock lobster, sauce mornay, frisee	220
O'Connor Superior Angus grain-fed striploin 250g, Vic	60
Coppertree Farms retired dairy cow eye fillet 220g, NSW	70
Stockyard 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
Paris mash	16
Moonacres leaves, sharp dressing, onion	14
Wood-fired seasonal vegetables, almonds, chestnuts	17
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
Crepe Suzette, kumquat, creme fraîche, Grand Marnier \| serves two	30

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, pane carausau
Select one \| 50g \| 100g	22 \| 40

PETIT FOURS

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

TWO COURSE | THREE COURSE

TWO COURSE	70
THREE COURSE	85
ENTRÉES
San Daniele prosciutto, Parmigiano Reggiano, guindillas
Bay of Fires cheddar and onion tart, pickled walnut, nasturtium
Celeriac risotto, local mushroom, Pecora Dairy Yarrawa cheese
MAINS
Spaghetti vongole, Goolwa pipies, chilli, garlic, parsley
Market fsh, spigarello, Champagne beurre blanc
O’Connor superior Angus grain-fed striploin
Served with a choice of Café de Paris butter or béarnaise \| 10 supplement
DESSERTS
Amaretto crème caramel
Dark chocolate mousse, cultured cream, Alto olive oil
Choice of cheese selection 50g
Malfroy’s honeycomb, muscatels, crisp bread \| 5 supplement

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