Georges on Waymouth has a new Winter Menu and Tempting Palates was invited to a 7 course degustation dinner trying most of the new dishes. Yes, it was a long night and we rolled out of Georges with a huge smile and an expanded waistline!
Chef Brent Potsuszynski has created some innovative and palate pleasing dishes and it was hard to choose one standout favourite when in reality they were all amazing. To accompany each dish we were also served a glass of matched wine from Adelaide Hills boutique winery Karrawatta. What's better than amazing food and matching wine? We cannot think of anything!
To start our degustation we had the Fresh Coffin Bay oysters with vinaigrette.
First course was raw scallops, fried baby squid, cucumber, salmon roe, avocado and apple served with the 2015 Karrawatta Anna's Sauvignon Blanc. A fresh simple dish with distinct seafood flavours. The raw scallop was soft and silky while the fried squid gave it a lovely crunchy texture.
Second course was the Salad of Beetroot with granola, kiwifruit, shaved chicken liver parfait served with the 2015 Karrawatta Sophie's Hill Pinot Grigio. The golden beetroot was firm, yet had a gentle softness once you bit into it. The mixture of elements were well balanced from the sweet fruity flavour of the kiwifruit to the crunchiness of surprise ingredient granola. The highlight was the flavoursome shaved chicken liver parfait.
Third course was the Potato Vichyssoise with buttered leeks and truffle cream. If you have had a vichyssoise at Georges you know it's always an amazing dish. This version was no exception. We loved it. The smooth, creamy, decadent flavours of the truffle cream and buttered leek left a satisfying taste on the palate.
Fourth course was the Roasted Cauliflower with shallot fondant, harrisa spice and Parmesan gnocchi served with the 2014 Karrawatta Dairy Block Shiraz. The cauliflower had a subtle crunch while the shallot fondant was a perfect match for the firm gnocchi parcels. The harrisa spice gave this dish a touch of hot chili flavour.
Fifth course was the Tortellini of Osso Buco with green olive tapenade, grana padano and crispy kale served with the 2013 Karrawatta Joseph Shiraz. The tortellini was well cooked and the osso buco filling was flavoursome. The crispy kale added a crunchy element but wasn't a necessary addition.
Sixth course was the Maple Glazed Beef Brisket with horseradish puree, dill pickles, croutons and radish served with the 2014 Karrawatta Christo's Paddock Cabernet Sauvignon. This was a pure delight to eat. The brisket was so tender and each strand separated with ease. The maple syrup glaze was simply lip smacking. This dish was slightly ahead in the favourite stakes of all the dishes.
Seventh course was dessert of White Chocolate Mousse with coconut, pain d'epice and salted caramel. Another outstanding dessert at Georges. This had so many flavours swirling on your palate. The salted caramel drops added a salty tang to the smooth and delicious mousse. The pain d'epice was thinly sliced and gave the dessert a crispy element. The sliced coconut was a nice touch making this dessert a satisfying end to a long culinary adventure.
Georges on Waymouth is an Adelaide institution and when they continue to serve dishes like their new Winter menu it just reinforces their status as a premier Adelaide restaurant. This is not our first visit and each time the high quality of food and service is to the same faultless standard. If you haven't checked out Georges on Waymouth then now is the time to make a booking and experience it!
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