Melbourne will welcome The George on Collins next month, an all-day restaurant and bar with a kitchen led by head chef Tom Brockbank.

Designed by Hecker Guthrie, the site’s focal point in a granite bar, surrounded by booths and high tables.

Open for breakfast, lunch and dinner, The George on Collins will also comprise a private dining room available for events and boasting leather seating, bespoke furnishings and a separate bar.

Breakfast and brunch menu items include The George breakfast with a pork and leek sausage, thick cut bacon, scrambled eggs, charred mushrooms, autumn greens and toasted pumpkin sourdough; French toast with brioche, coconut, caramel ice cream and maple whipped butter; and the vegan breakfast bowl.

Homemade garden gnocchi; a poached chicken salad bowl with apple, Roquefort, cosberg, pickled cucumber, and a buttermilk dressing; scotch fillet or 100-day dry aged eye fillet with wagyu churned butter, confit garlic onion jam, beetroot remoulade and hand cut chips; and daily-changing market fish with salt baked beetroots, orange and grapefruit fennel salad will all be on offer for lunch.

A signature dinner dish will be the dry aged lamb shoulder, slow roasted for 12 hours with petit-pois, braised lettuce, bacon and lamb jus, designed to be shared. There will also be a selection of small and large plates, flatbreads, sharing boards and sides.

On Friday nights, the menu will be adapted for grazing and will offer share plates including antipasto, cheese and charcuterie boards, sliders, fish tacos and polenta fries.

The kitchen will be committed to reducing food waste where possible, using dairy surpluses in flatbreads, vegetable offcuts in seasonal salads, and rendered wagyu fat in its signature butter.

The wine list has been developed by consultant Ainslie Lubbock (The Royal Mail Hotel. Attica, Cutler and Co, Pei Modern).

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