As a restaurant Georges is a wonderful mixture of consistency and surprises.

On the consistency front you’ll almost always encounter proprietor George Kasimatis front of house, dressed sharply and with a welcoming handshake for regulars and newcomers alike.

The surprises? They come in the cooking and perhaps an unusual bottle of wine that George can’t wait to share.

While there are some stalwarts on the menu, such as the signature lamb press with pancetta and cauliflower, or a veal carpaccio with crisp fried capers and herb oil, the kitchen allows itself flights of fancy each season.

A pyramid of Black Angus sirloin arrives for main course sitting atop a bed of vinegary cured beetroot, a sumptuous, silky olive oil hollandaise on the side offering a nice change of pace. Swordfish comes out cooked firm and moist, flaking under the fork. Cavolo nero and parsnip mash provide a subtle, slightly bitter side note to the sauce, while a pinot selected for us by the wait-staff is balanced well.

A note on the wine: George has developed a special relationship with some local producers and always has something interesting to share. The list is exceptional and includes all the local favourites.

Finish the night with another glass of something special or perhaps a dessert such as caramelised banana bouchee with chestnut and Jerusalem artichoke chips.