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ADELAIDE’S newest gourmet destination is Garçon Bleu. With elevated city views from its location on level nine of the new Sofitel Adelaide, the 90-seat restaurant aims to serve accessible French cuisine.
Garçon Bleu’s dining room boasts an open kitchen, an extensive wine wall, and an up-lit oyster and raw seafood bar.
Executive head chef overseeing creative direction is Justin Dingle-Garciyya, who was classically French trained under Raymond Blanc at the two Michelin starred Le Manoir aux Quat’ Saisons in Oxford.
He has worked at some of the world’s best five-star hotels and resorts including for Aman Resorts and Jean Georges Vongerichten.
“While Garcon Bleu honours the techniques of French cuisine, it colours outside the lines, delivering dishes that are modern in creation,” he says. “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.
Menu highlights include twice-baked cheese soufflé with mushroom velouté and pickled shimeji mushrooms; Adelaide Hills ‘Buzz Honey’ glazed duck breast, duck leg bon-bon with an apricot and carrot puree and sauce a l’orange and sous vide Southern Rock Lobster tail, grilled watermelon, and dessert lime with a bisque emulsion.
The menu includes a vegetarian offering to cater for the growing vegetarian, vegan and flexitarian markets.
Sommelier Trevor Maskell has curated a selection of French and Australian wines with several by the glass. They range from Domaine Jean Dauvissat Chablis and Ministry of Clouds Picpoul to labels like Henschke.