More Than Just a CafΓ©
What distinguishes Georgie Bass from your average cafΓ© is its in-house cookery school, which regularly runs classes on topics like βCooking With Shellfish,β βRaw and Cured,β βThe Rise and Fall of the Great SoufflΓ©,β and βDeath by Chocolate.β Each session accommodates eight to twelve participants, all learning to brunoise, julienne, and batonnet in a sleek, high-end Miele kitchen.
A Menu Full of Imagination
If you'd prefer to leave the cooking to someone else, head chef Michael Cole serves up a hearty all-day menu centred on regional produce, offering imaginative takes on familiar favourites. Picture a classic Benedict reinvented with silken tofu hollandaise, or ricotta hotcakes paired with banana and cocoa custard.
Fresh From the Garden
Lunch options lean plant-forward, often featuring ingredients harvested from the cafΓ©βs own garden. Standouts include roasted broccoli and Brussels sprouts, topped with poached chicken breast and finished with a sprinkle of spiced dukkha.
A Worthy Destination
Georgie Bass wouldnβt be out of place in Melbourneβs inner suburbs β but itβs the wild, picturesque setting of Flinders that makes this destination truly worth the trip.