YIASOU GEORGE, Adelaide
When I heard the Charlick’s was closing, I was horrified! It was one of my new Adelaide favourites. I’d already been three times in the short time it had been open and told everyone I know about it. But Alas, chef Blake Drinkwater decided to move on and I guess, life must go on. So the plan for the venue? I was told by restaurant manager Jack Booker ‘modern Mediterranean’ called Yiasou George. What? Yes – along with another complete makeover of the premises. I thought it was a crazy idea and so far from the Charlick’s ‘casual fine dining’ concept. That is, until I paid Yiasou George a visit.
It’s certainly lighter and brighter than the Charlick’s days – lots of white, wood and turquoise, and the whole vibe is different – more ‘fun’. But the food is taken seriously. It isn’t entirely Greek – it incorporates some other Mediterranean influences. The menu is concise, but there was plenty that I wanted to order and dishes are designed to share.
At the centre of the concept is the new wood fired oven which is pumping out some fabulous food – including the most amazing pita bread that we happily gobbled accompanied by some taramasalata with ocean trout roe. We also couldn’t go past the haloumi with slow roasted quince and honey.
For the mains we decided on the woodfired king prawns with oregano, chilli and shellfish oil – simply presented and delicious, and I’d definitely order the slow roasted pork belly with skordalia, parsley and almonds again – slabs of pork belly with creamy skordalia. Mmmmm. My only negative – the side of roasted Brussels sprouts (my fave veg) with smoked ham hock – while the flavours were good, the sprouts were a bit too soft for my liking. Unfortunately we were too full to try any desserts.
I’d definitely recommend Yiasou George and am looking forward to heading there again.