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FOOD & DRINK

The George on Collins

What was once The Long Room has undergone a $4 million transformation into an all-day bar and eatery.
By Marissa Ciampi
June 26, 2017
  shares

The George on Collins

What was once The Long Room has undergone a $4 million transformation into an all-day bar and eatery.
By Marissa Ciampi
June 26, 2017
  shares
BOOK A TABLE

After 12 years on Collins Street, The Long Room has been retired. The bar, which, during its time, was a go-to for after-work drinks in the CBD, has undergone a huge renovation — $4 million worth, to be exact — and is now The George on Collins.

The brand new space, which sits in the Georges Building, has been designed by the interior experts Hecker Guthrie (responsible for Ugly Duckling, Ruyi and Longrain, amongst others). Although it is a basement venue, it still manages to be surprisingly light, with bright ceilings and white marble tables. This is especially welcome as The George will be all-day operation, meaning you can head in for an early morning cup of joe from Padre Coffee and some brekkie, and then head back in later for a post-work Negroni.

The centrepiece of the space is a long bar softly lit with pendant lighting, which boasts a cocktail list curated by Bad Frankie's Sebastian Costello. On it, you'll find the Collins Street Mule — a berry-driven Moscow Mule — and the Roguish Tendencies, a martini with savoury vermouth and thyme-infused honey. The wine list comes from sommelier Ainslie Lubbock (ex-Attica, The Royal Mail Hotel, Cutler and Co), and features some of the best winemakers in Australia, focusing on small batch, handmade wines.

Keeping up its popular position in the business crowd, the venue will also feature nightly rotating DJs and a private dining room, which is concealed by frosted glass and includes custom-made furnishings for up to 80 of your nearest and dearest. The existing menu from chef Tom Brockbank spans breakfast through to late-night snacks and is accompanied by a weekend share offering, including antipasto, cheese and charcuterie boards, sliders, fish tacos and polenta fries.

Images: Earl Carter and Kristoffer Paulsen. 

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