Adelaide is set to welcome French restaurant Garçon Bleu on the ninth floor of the Sofitel hotel this November.
Executive Head Chef Justin Dingle-Garciyya is behind the creative culinary direction and says the menu will pay homage to tradition with a twist.
“While Garçon Bleu honours the techniques of French cuisine, it colours outside the lines, delivering dishes that are modern in creation,” says the chef.
“We are making French cuisine more accessible and fun, and we are excited to present our unique take on it.”
Gianni Delogu has been appointed chef de cuisine after time spent at Melbourne restaurants Vue de Monde and Grossi Florentino.
Debut dishes include chicken liver parfait served with house-made brioche rolls; duck glazed in Adelaide Hills honey and a twice-baked cheese souffle with mushroom velouté and pickled shimeji mushrooms.
Sommelier Trevor Maskell from Mother Vine has curated the wine list which features French and Australian drops.
Highlights include a 2002 Dom Perignon P2 and a 2020 Henschke Shiraz Mataro from the Barossa Valley.
Garçon Bleu will open its doors on 4 November.
