MICHELIN star credentials and unbeatable Adelaide skyline views in a new city restaurant set to bring its very own joie de vivre to Adelaide.
Opening on Thursday, 4 November on Currie Street, Garçon Bleu – a French re-imagined restaurant with a talented duo of chefs at the helm is set to become Adelaide’s newest gourmet destination.
With elevated city views from its location on level nine of the new Sofitel Adelaide, the scene is set for the 90 seat restaurant to host vibrant and joyful dining experiences celebrating the past and exploring the future of french cuisine in a contemporary space designed by Carl Almeida from P49DEESIGN.
Garçon Bleu’s dining room boasts an open kitchen, an extensive wine wall, and an up-lit oyster and raw seafood bar. Expansive windows flood the dining room with natural light, stunning patterned timber parquetry lines the floor and a mirrored ceiling and glistening gold surfaces deliver refinement and luxury.
Executive head chef overseeing creative direction is Justin Dingle-Garciyya. Classically French trained under Raymond Blanc at the two MICHELIN starred Le Manoir aux Quat’ Saisons in Oxford – a country house restaurant renowned for its gastronomy and sustainability, he is known for his flavoursome food and refined technique, and has worked at some of the world’s best five-star hotels and resorts including: Mondrian, Aman, SBE Morgans, W Hotels and Jean Georges Vongerichten at the One&Only.
Justin describes the culinary direction at Garçon Bleu, “While Garcon Bleu honours the techniques of French cuisine, it colours outside the lines, delivering dishes that are modern in creation. We are making French cuisine more accessible and fun, and we are excited to present our unique take on it.”
Working alongside Dingle-Garciyya is Chef de Cuisine Gianni Delogu, who has previously worked at Melbourne restaurants Vue de monde and Grossi Florentino. The Mediterranean-born chef has a unique contemporary approach to French cuisine informed by tradition but updated to deliver simple, uncomplicated and ingredient focused dishes that highlight flavour and local products such as saltbush and Adelaide Hills pork.
Menu highlights include;
- Twice baked cheese souffle with mushroom velouté and pickled shimeji mushrooms
- Chicken liver parfait, house-made brioche rolls, locally foraged saltbush
- Adelaide Hills ‘Buzz Honey’ glazed Duck breast, duck leg bon-bon with an apricot and carrot puree, sauce a l’Orange
- Sous vide Southern Rock Lobster tail, grilled watermelon and dessert lime with a Bisque emulsion
- Seafood platter from the freshest catches of the day
- A selection of Clare Valley angus beef cuts served with pommes frites and sauce poivre
- Slow cooked Cauliflower/ Charred Onion/ Capers/ Verjus
The menu includes a generous vegetarian offering to cater for the growing vegetarian, vegan and flexitarian markets.
Sommelier Trevor Maskell (Mother Vine), has created a wine list to reflect relationships in the connection with food pairings, and most importantly, a sense of place. It offers a broad selection of French wines influenced by its heritage, with an excellent Australian offering, showcasing both French and SA wines by the glass as well as Champagnes and French and Australian dessert wines;
- 2002 Dom Perignon P2
- 2019 Domaine Jean Dauvissat Pere et fils Chablis AC – Chablis, France
- 2021 Ministry of Clouds Picpoul – McLaren Vale, S.A.
- 2017 Vinteloper Pinot Noir ‘Odeon’
- 2020 Henschke Shiraz Mataro ‘5 Shillings’ – Barossa Valley, S.A.
- 2009 Chateau d’Yquem, 1er G.C.C, 1855
Dressed in bespoke uniforms by Paolo Sebastian, Food and Beverage Manager Alistair Holden (The Currant Shed, Sean’s Kitchen), with French born Mathilde Tytgat running the floor, bring together Garçon Bleu as the place in Adelaide to see and be seen, to celebrate, gather, and to share good food and wine and enjoy the hum of conversation in the fun and flow of the New French experience.
