The Georg Returns in Early August With New Summer Menu
Fine dining fans were left reeling earlier this year when The Georg announced in March that it was closing with just two days notice. However, in a surprise twist and following several months of renovations and reshuffles, The Georg is back and set to launch a new summer menu in early August.
The attraction of The Georg has always been as much about the stunning courtyard space as the food and that is certainly still the case. They brand themselves as a “lifestyle space that combines art, design, and food” and there are several art exhibitions either going on or planned for the various rooms and galleries that open onto the courtyard. The interior has had a refresh courtesy of design agency Space CPH (spacecph.dk), who have previously worked with the likes of new Nordic restaurants Noma, Geranium, and Geist in Copenhagen, but all the familiar elements of the space are still there, including the huge two-story atrium, the bar area, the lounge area, and the “casual fine dining” restaurant at the back.
The new menu for the “casual fine dining” restaurant continues the “new Nordic” influence that first gained The Georg a following, using plenty of northern European cooking techniques such as dry preserving, curing, and fermentation. We got the chance to sample a selection of dishes from the new menu, which features three seafood, three meat, three poultry, and three vegetable dishes, encompassing a number of definite standouts. For example, a dish of salsify, Comté cheese, and leeks was deliciously rich and creamy, showing a skillful hand with a vegetable that is notoriously hard to get right (the salsify is braised for hours in cream and milk). We also enjoyed a sous-vide sirloin steak, which they are dry-aging themselves in-house, and the homemade rye bread served with whipped truffle butter. The flavors maybe trend a bit more wintery than you’d expect for a menu launching in August but that's not all that surprising given the northern Europe cuisine on show.
The menu is the brainchild of chef Bin Bin Wang, formerly of Opus all-day dining restaurant at Four Seasons Beijing and Louis Vuitton’s private events team, and winner of gold medals in the 2013 Hong Kong HOFEX Culinary Competition and the 2016 American “Asian Culinary Championships.”
In the future, look for The Georg to introduce new seasonal menus every two to three months, as well as a more casual, café-style lunch menu (think charcuterie platters) and, potentially, a brunch menu.
Photos: Robynne Tindall, courtesy of The Georg
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