Weekly Tips: December 11

With persimmons and oranges coming into season, citrus is beginning to appear across GEORGE’s menu in both savoury and sweet dishes.

For the first course, Chef recommends the well-balanced à la carte scallop dish infused with citrus fruits.

The venison with fingerling potatoes and squash mascarpone remains a standout main.

Finish your dining experience with the lemon tart featuring newly arrived white strawberries.

We also have a Champagne and Sparkling Wine menu, featuring very special pricing, available throughout December.