Georges on Waymouth

Our next Tempting Palates monthly dinner took us to Georges on Waymouth at 20 Waymouth St, Adelaide. For most of the team this was a new experience and for the rest it was a welcome return. Owners George and Voula Kasimatis started Georges way back in 2002 and it's still a popular restaurant. Georges has recently been inducted into the Restaurant and Catering Awards Hall of Fame. That comes as no surprise to us with a reputation of high quality food and outstanding service it's hard to imagine the Adelaide dining scene without Georges.

Walking into the restaurant you notice an air of elegance with staff being attentive and very professional. George has a slick, well run restaurant that is consistent in its approach to service and style. He is constantly making sure each of his customers are enjoying the full dining experience.

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The menu is Modern European and with multiple Restaurant and Catering Awards to show for, Georges has high standards with every dish served. Having ordered Entrees, Mains and Desserts we couldn't go past in trying it all but to start with we ordered Espresso Martini's!

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The Salad of Beetroot with granola, pickled plum, and shaved frozen chicken liver parfait was tasty. All the elements were perfectly balanced and none overpowered the other. The beetroot was sweet and the pickled plum had a lovely tangy aftertaste.

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Salad of Beetroot

The Confit Pork Belly with braised witlof, liquorice, and lemon yoghurt was cooked to perfection and simply melted in your mouth. There was a sweetness and aniseed taste from the liquorice and combined with the lemon yoghurt you had such a burst of various flavours roaming in your mouth!

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Confit Pork Belly

The winner Entree of the night was the Butternut Pumpkin & Brown Butter Veloute with mushrooms and spiced chantilly. This dish was WOW! The pumpkin was sweet, yet not overly rich. The veloute was smooth and creamy and we couldn't help but wipe the plate clean with our side dish of bread!

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Butternut Pumpkin & Brown Butter Veloute

 

For Mains we ordered the BBQ Octopus, Beef Striploin, Lamb Press and the Pasta Special. The menu at George's certainly reflects the winter season and it has enough options for you to choose something to tempt your taste buds.

The BBQ Octopus with smoked egg, lemongrass, Autumn leaves and pumpernickel was ordered by a few in the group. The opinions were fairly even with the result being - a generous serving and delicious. There was a mix of large and small pieces of octopus which did result in some being more tender than the rest but overall the octopus was cooked perfectly. The char-grill flavours worked well with the smoked egg and lemongrass flavours making this a flavoursome dish.

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BBQ Octopus

The Beef Striploin, glazed cheek, heirloom carrots, vanilla and warrigal greens is served medium rare and that's exactly how this dish came out; the beef was so tender it melted in your mouth. The elements on the plate danced with each other - simply sensational!

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Beef Striploin

George's signature dish is the Lamb Press wrapped in pancetta with chickpeas, mustard fruits, choy sum and pedro ximenez. This dish is another flavourful dish. The lamb was tender and the pancetta gave it a crispy element while the chickpeas gave it an earthy flavour.

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George's signature dish - Lamb Press

The Potato Gnocchi with pumpkin, goats cheese, candies pecans and crispy sage had the potential to be great but fell a little short. It had many elements that blended well together but was a little bit too dry for our liking. The flavours were all there such as the crispy sage and nuttiness of the pecans. The sauce was also flavoursome but needed to be more soft and silky to combat the hardness of the pecans and gnocchi.

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Potato Gnocchi

The Pasta Special for the night was the house-made Linguine with wild mushrooms, confit garlic, moralla, pinenuts and Parmesan.  There was a prominent earthy flavour to this dish especially from the soft wild mushrooms. The garlic was prominent and the pine nuts gave it a nice crunchy texture. It was a flavoursome winter pasta dish.

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Pasta Special for the night the House-made Linguine

It was dessert time and not all of us had room for it but there are always the ones that can't resist.  The Tiramisu was a deconstructed version and when you deconstruct a dessert it can go two ways - good or bad! Luckily for us it was in a good way, actually it was in a delightful way. It was light, fluffy and with such a smooth coffee taste it was a delight to eat. One of the Tempting Palates members is going back to George's just for this dessert alone!

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Tiramisu

Poached Pear with kataifi, pistachio and mulled wine ice cream was just gorgeous. The pear was soft and with the contrast of the crunchy kataifi it was just perfect on the palate. The mulled wine ice cream flavour reminded us of a European Winter - warm and cosy! Another delicious dessert.

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Poached Pear

To compliment the dining experience we were given a sample of Alpha's Omega dessert wine. A lovely sweet and smooth wine which was light on our palate. Thank you, George!

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Dessert Wine - Omega by Alpha Wines

When a restaurant has such a great reputation you are always concerned whether or not it will live up to it. As on previous visits, George's on Waymouth clearly delivered. The food is consistently of a high standard, the service is outstanding and the ambience is warm and inviting. There's nothing better than dining in such quality. Everyone in the group enjoyed their experience making this another great Tempting Palates night out!

Where: George's on Waymouth 20 Waymouth Street, Adelaide

Open: Monday 7:30am to 5:00pm, Tuesday - Friday 7:30am to late & Saturday 6:00pm to late

 

Georges on Waymouth Menu, Reviews, Photos, Location and Info - Zomato

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