Luxe basement bar and eatery The George On Collins has scored a makeover and a brand new menu, as it moves into the next phase of its life.
The sprawling basement space, designed Hecker Guthrie (responsible for Ugly Duckling, Ruyi and Longrain, amongst others), now features a collection of revamped private spaces, geared towards upscale celebrations with the crew. Make yourself at home in The Attic, tucked upstairs and behind a curtain; enjoy an intimate celebration in The Den; or settle into a feast in the new-look private dining room, The Rumpus. The glass-fronted Cellar, with views across the rest of the venue, has room for a up to 220.
Alongside these sleek new additions to the space, The George has also treated its food offering to a complete overhaul, now plating up vibrant, mod-Vietnamese fare for lunch, dinner and late-night sessions alike.
The three new menus are the vision of MasterChef Australia 2018 contestant Khanh Ong, and have been brought to life by Head Chef Quim Hernandez. While they're anchored by traditional flavours and techniques, there is still plenty of creativity. Head in for plates like glass dumplings with prawns, pork and heirloom carrots ($12), slow-cooked lamb shoulder matched with coriander sauce ($36), and a half rooster ($32) done with a ginger and fish sauce caramel.
The dessert situation proves equally impressive — starring creations like Khanh's 'drunk' sticky date pudding ($14) with whisky caramel and vanilla — as does the drinks list, which Khanh has also had a hand in. Vietnamese flavours make themselves known throughout the cocktails, which include the lemongrass and chilli infused Hot In Ha Noi ($22) and the guava- and coconut-heavy One Night in Saigon ($22).