LONG gone are the days when the Perth CBD was akin to an epicurean wasteland.
The sophisticated suited-up set now have the luxury of taking their pick from an ever-growing menu of swanky establishments for sealing that deal over a long lunch, indulging in a drawn-out evening meal after a long day in the office, and kicking up the heels or loosening the tie with a cosmo or cognac.
Among the latest savvy entrepreneurs to tap into the West End’s emergence as a top-shelf dining destination are Melburnians John Ahern and Steve Garcia, who have teamed up with The George.
The venue opened with little fanfare earlier this month in the former Commonwealth Bank offices in London House on St Georges Terrace.
The pair come well-credentialed on the hospitality front as the brains behind a long list of venues in the Victorian capital, including the Watermark Bar, Blvd, Terra Rossa, EQ Café and Bar and the World Bar.
At The George, they have retained the character elements of the original building while injecting a dash of decadent modernism in creating an all-encompassing establishment (restaurant, bar, champagne lounge, function room and courtyard).
And there is a definite Melbourne or Sydney edge to their first Perth venture (an office colleague was quick to liken it to the Harbour City’s iconic Establishment bar).
Recruited to oversee operations as general manager is Caroline Watson, who has moved across from Burswood’s (A)lure, where she was venue manager for the past couple of years.
Caroline, originally a chef before opting for a transition to the floor, also has a stint in Melbourne under her belt, including time spent at the Crown.
“I was excited by the energy of John and Steve, who are just true hospitality people,” she said, taking aim at the many accountants, lawyers and other non-foodie types moonlighting as restaurateurs.
“And it’s just a great opportunity to be part of this exciting process – The George is the first of three venues they are looking to do in Perth.”
So the place looks the part, but what can one expect on the food front?
Executive chef Brad Hatfield has drawn on his experience at a range of international hotel groups, including the Rydges, Hilton and Sheraton, to formulate a short and snappy mod Oz menu. There is a subtle nod to the Mediterranean, reflected in the liberal use of robust ingredients – think pecorino, eggplant, prosciutto, sage and pancetta.
And there is a hint of the Middle East in the dessert selection, with a fig, honey and pistachio ice-cream accompanying a warm peach and berry crumble, while fairy floss (typical of Iranian sweets) adds an exotic touch to the otherwise quintessentially Italian pannacotta with almond biscotti.
While the wine and cocktail lists are extensive, fans of the amber fluid will revel in the beer choices, with labels from all non-traditional brewing corners of the globe, including the likes of Canada, Russia, India and Turkey.