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.
Ask for the Champagne and Sparkling Wine menu, featuring special celebratory pricing, available throughout December.