Georges on Waymouth was established over 14 years ago and is often seen as the benchmark for Italian fine dining experiences. Set over multiple levels, the decor is stylish and minimalist with crisp linen tablecloths, high ceilings and timber floorboards. Run by George and Voula Kasimatis, the aim is to provide the customer with an all round experience; using fresh seasonal produce with exceptional service in a classic European setting. Last night, Adelaide Food Central, along with other guests, were invited to sample the new Winter menu. All food and drink were provided free of charge.
First up were the Raw Scallops with fried baby squid, cucumber, salmon roe, avocado and apple. These were matched with the 2015 Karrawatta Anna’s Sauvignon Blanc from the Adelaide Hills. The scallops had a lovely smooth and silky texture which were complemented by the crispy texture of the perfectly cooked squid. The sourness of the pickled cucumber was balanced by the subtle saltiness of the roe and the natural sweetness of the apple. The complexity and softness of the Sauvignon Blanc was ideal for this light and refreshing dish.
Next was the Salad of Beetroot with granola, kiwifruit and shaved chicken liver parfait. This was matched with the 2015 Karawatta Sophie’s Hill Pinot Grigio from the Adelaide Hills. The shaved chicken liver parfait gives this dish its distinct orange colour. The beetroot and kiwifruit provide a lovely natural sweetness, while the granola adds a nice crunchy component to the dish. The characteristics of pear, guava and apple in the Pinot Grigio match perfectly with the sweet elements of the salad.
The Potato Vichyssoise was served with buttered leeks and truffle cream. This dish is appropriate considering truffle week has just started in Adelaide. The vichyssoisse was thick and creamy and you could taste the notes of leek and truffle. A well presented and pleasant dish.
The Roasted Cauliflower with shallot fondant, harissa spice and parmesan gnocchi was matched with the 2014 Karrawatta Dairy Block Shiraz from the Adelaide Hills. The cauliflower was roasted until browned, and was firm but soft. The shallot fondant had a sweetness similar to caramelised onion, and was well complemented by the notes of black and red berries in the Shiraz. The gnocchi was firm and chewy, and created good contrast in texture.
The Tortellini of Osso Buco came with a green olive tapenade, grana padano and crispy kale. This was matched with the 2013 Karrawatta Joseph Shiraz from Langhorne Creek. The tortellini was firm and well cooked, and its filling revealed a bite sized morsel of well seasoned, shredded lamb shanks. The kale didn’t have much taste but provided a crispy element to the dish. The olive tapenade was present while the grana padano added more depth with its nuttiness. The flavour and intensity of the red and black berries in the Joseph Shiraz well complemented the richness of the osso bucco filling.
The Maple Glazed Beef Brisket with horseradish puree, dill pickles, croutons and radish was matched with the 2014 Karrawatta Christo’s Paddock Cabernet Sauvignon from Langhorne Creek. With the trend in American barbecued meats, it was no surprise to see brisket on the menu. The beef was juicy and the succulent with the meat simply falling apart. The glaze had a subtle sweetness about it and wasn’t too overpowering. The dill pickles added a contrast in flavour with its sourness, while the crunchiness of the pickles and croutons changed the textural element. The Cabernet Sauvignon had notes of blackcurrant and plum which was a good match for the glaze in this dish.
Even after 6 courses, there’s always room for dessert. Before us was the White Chocolate Mousse with coconut, pain d’epice and salted caramel. The white chocolate mousse was smooth and delicate without being overly sweet. The drops of caramel added a nice sugar hit which was balanced by the crushed ice texture of the coconut ice cream. It was delicious and a great way to end the night.
To this very day, Georges on Waymouth continues to be a crowd pleaser among visitors to the restaurant. Their distinctly Mediterranean menu was all elegantly cooked and beautifully plated, and the quality of the seasonal fare was most evident. Matched with delicious drops of Karrawatta wines, the new Winter menu will continue to bring customers through their doors.
Adelaide Food Central would like to thank George and his staff for their hospitality, Karrawatta Wines for their matching wines and O’Rourke PR for making the event possible.
WHERE: 20 Waymouth St, Adelaide