Winter menu in focus: Conversations with Head Chef, Steven Sinclair

Inspired by European favourites and sourced from top local producers, Bistro George’s winter menu is here. Expect rich, robust flavours and plates championing the best of what’s in season. 

What is the inspiration for Bistro George’s winter menu 2024?

I took a lot of inspiration from my time spent cooking in Northern Ireland. We usually get a lot of cold months and cold temperatures even once winter is over. This inspired me to create a menu celebrating winter-warming dishes for Bistro George.

Our new winter menu has a focus on seasonal winter fruits and vegetables, showcasing what’s new and fresh this season.

Are there any standout ingredients or dishes you’re excited for diners to experience?

I am excited to showcase the pappardelle with duck ragu, served with fennel and orange. These classic flavours work really well together and I absolutely love them.

Another dish I’m really excited about is the whole quail, which is prepared by roasting the crown in our wood-fire oven and confiting the legs. We serve it with a potato and black truffle galette, caramelised cauliflower and Jerusalem artichokes. This dish celebrates some of my favourite vegetables that remind me of the winter season.

What producers are you proud to be partnering with to bring this winter menu to life?

Game Farm is one of our local suppliers and producers, supplying us with our game birds and Stockyard wagyu – all of which are incredibly well handled and of amazing quality and flavour.

We’ve had a close relationship with Sydney Direct Fresh Produce for many years. Luke and Ben are always happy to work with us on what we need and supply us with an amazing range of local and seasonal produce for our menus, including Bistro George’s new winter menu.

What’s your favourite dish from the new winter menu and why?

It has to be the pappardelle with duck ragu, orange and fennel. Two of my favourite things are duck and pasta, with pappardelle being my go-to pasta shape. The dish is brought together using a fresh duck stock, confit fennel, marjoram and finished with orange glaze and duck skin breadcrumbs. A warming and rich dish but well balanced with the freshness of the herbs and orange.

I also can’t go past the crepe Suzette, a dish heavily influenced by Maurice Terzini. It’s a classic French dessert used in a lot of hotels, cafes and bistros in France. It’s a warming and slightly boozy dessert that I love. It will be prepared and served tableside.

Our winter menu is now on at Bistro George. View the menu online and reserve your table. June 2024