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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 β€œCooking With Shellfish,” β€œRaw and Cured,” β€œThe Rise and Fall of the Great SoufflΓ©,” and β€œDeath by Chocolate.” 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 café’s 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 wouldn’t be out of place in Melbourne’s inner suburbs β€” but it’s the wild, picturesque setting of Flinders that makes this destination truly worth the trip.

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