GEORGES — Restaurant in Adelaide

Georges is well known in Adelaide for consistently good Mediterranean cuisine. The menu draws on local produce with European experience and excellence. We decided to share two starters and went with the Hiramasa Port Lincoln Kingfish crudo, apple and shallot dressing, radish, labneh, dill oil along with the Vitello Tonnato, tuna aioli, pickled white anchovies, capers, pickled shallots. The former dish was a revelation in freshness and flavour. The fish was light and delicate. The thinly sliced veal with tuna aioli in comparison was a more substantial mouthful per fork. It also had the crisp texture of the capers and the smoothness of the aioli. We enjoyed both but tipped the kingfish as the winner. For our main course dishes Kathleen chose the crowd-pleasing lamb press, pancetta, chickpea hummus, Mt. Zero chickpea salad, za'atar, and watercress which is known as the Georges signature dish. I chose the 300 gram "Southern Grain" Black Angus scotch fillet (MBS 4+), café de Paris butter. I asked for it to be cooked medium rare. Before I describe these two dishes, the standout main course special for the evening was a 1-kilogram T-bone steak with a marbling score of 4+. It is a shared dish. When informed of this special, my eyes lit up and Kathleen grinned in reaction to my facial expression. We discussed the arguments for and against choosing the T-bone steak, and decided against it. We would swap our plates during the meal we’d both experience a good steak tonight anyway. If we went with the T-bone, that would be all we ate and that seemed limiting for our first time at Georges. I think it was the correct decision. For me, a scotch fillet (or ribeye for North American readers), is a perfect blend of meat and fat. It is also flavourful and tender. That’s not to say a T-bone isn’t full of flavour, but I wasn’t sure if the chef would leave all the fat on the meat the way I like it. At least with a scotch fillet, there is likely to be islands of lovely fat between the large muscle bundles. This decision also meant I could enjoy pressed lamb wrapped in prosciutto. Our whole meal was a meat-eating dream. We can understand why the lamb press is the restaurant’s signature dish. It was well executed in presentation, the lamb was perfectly cooked and tender, and it suited the chickpea accompaniment. The scotch fillet was magnificent, especially smothered in the herb-enriched butter. I laid the sliced meat flat and then smeared the butter over the cut surfaces for greater penetration...

As a man who travels solo for work alot this dinner was "good, but..."

At the door, was invited in by one of the waiters, who seated me. Said I was looking for a place to eat that a single diner would not feel out of place. Was seated at a 2 top with most of the dining room checking me out. My welcome was genuine and I was seated immediately, but I didn't feel comfortable as a lone diner.

Scallops were succulent and tender, but hidden in a nest of fried something. Four scallops to the order, each on an pearl oyster half shell. A small dollop of some sauce that was indistinguishable in the nest of fried something.

Lamb was braised and wrapped in thin layers of tasteless pancetta that only seemed to serve the purpose of holding the braised lamb together. Had a citrus sauce of some sort on top that kind of overwhelmed the lamb. The dish was good, but not the life-changing lamb dish I was hoping for.

Nice atmosphere, welcoming, smallish, a good number of 4 top tables and a few 2 tops. A bar with seats but seemed uninviting to sit there - like this isn't that kind of place. Kind of business casual with many sport coats and only one pair of jeans. Didn't see a tie around a single neck. White "butcher block" paper on the tables with fresh butter, and salt & pepper finger bowls, and white cloth napkins placed in your lap at seating. A single slice of French bread was brought shortly after seating.

Very engaging wait staff, friendly and all classically dressed for a bit of a formal feeling. Listened to them small talk a number of tables, but they didn't do that for me. Kept my water full and offered me a 2nd glass of wine when entree came. Seemed genuinely interested in my experence there. My waitress gave me an excellent wine pairing, with the George's label red blend with the lamb press. Of note - I did overhear a menu explanation for other tables that was never offered for me.

Looks like a nice place for either a business dinner or a date night. But I wouldn't recommend it for the lone traveller looking for a comfortable solo...

my friend and I both had pork scotch fillet.with carrot puree and Radicio. Uhm. The meal was quite good. However Radicio was greasy and too well cooked down.An unrecognisable item that offered no freshness or flavour. The sides are not cheap. On offer Green beans.Whole small Potatoes fried, and heirloom tomatoes sliced very thin w yoghurt n basil oil. We ordered the potatoes and tomatoes .We felt the pork purreed carrot n radicio needed something else with mains.Tomatoes helped bt more expense. Im replying to owners response hereon so have edited Fried Potatoes are never a clever Definately not flavour enhancement.leave it to the pubs n seafood shops. I complimented your meal somewhat.The nectarine fig icecream dessert quite good.Wasnt sweet.Neutral comment In this day n age n covid.put a sml amount of veg or unique sml salad on plate with , as part of mains for relief.Especially if business suffers with covid issues.Nor can customers pay absorbadent prices.Especially for huge bowl fried potatoes.That i wld change in heart beat.With all the beautiful flavoursome alternatives.That to can be as economical simply by prep n quick cooking or non.and, clever plating. We understand this. The sourdough wasnt critiqued.The price was.We thought it was complimentary. Owners response is unfortunate and over reacted as my comments were not so discrediting.Phaps times are hard. Rise above this Health phase.Think about such critiques.You may be thanking me one day. Easy rides may be over. $120 for food alone.Due to expensive sides.This customer costs creeping , layering concept may need to be.should be discontinued. Is it relevant in these times? Over the yrs?.That was then. $48 f wine . wine was quite nice.quite good price per glass. My comments are...