Contemporary art, food, beverage and music are fused under one spectacular, architecturally designed roof at Jacksons on George. The multi-level venue offers a spread of experiences across three distinct spaces.
“Immaculate attention to detail and ingredients from renowned local producers are the throughlines connecting the Public Bar, Bistro George and the Rooftop,” according to General Manager Michael Broome. “Head Chef Steven Sinclair has unleashed his wealth of experience on each menu, weaving together Jacksons’ signature style of European-influenced bistro dishes with classic Aussie fare across all three dining spaces.”
The food & beverage offerings are clear stars of the new Jacksons on George. However, according to Creative Director Maurice Terzini the atmosphere & vibe of the venue is something truly unique & elevates the guest experience even further.
“I can’t wait for Sydneysiders to visit Jacksons on George… Great food and drinks intersect with contemporary art and music across all three levels to create a vibrant, contemporary venue. Our goal was to create a destination that had broad appeal yet retained a firm identity and we’ve achieved that… I’m tipping that the Rooftop is going to be the place to be this summer.”
‘The venue is split into three patently different spaces, each offering a unique feel & menu’
Firstly, there is the classic bistro experience of Bistro George. “The ethos at Bistro George is all about recognisable bistro classics, elegantly executed with quality ingredients,” says Head Chef Steven Sinclair. Think pub and bistro classics, elevated with the best produce and on-point service. Some of the menu highlights The Whole Yellow Belly Flounder (Market Price) - dialled up with brown butter and lemon sauce while the Chris Bolton Coral Trout ($60), doused in a limoncello beurre blanc. The Coppertree Farms Retired Dairy Cow Eye Fillet 220g ($60) and the Heritage Salt-Crusted Wagyu Ribeye 600g ($190) cater to larger hungers, while the Gin Rigatoni ($32) is Sinclair’s nod to the enduringly popular vodka rigatoni.
If you’re looking to elevate your meals further then the Public Bar & the Rooftop is for you. These two spaces share a menu boasting pub classics taken to the next level and given contemporary updates. Here the highlights include; a Duck Sausage Roll consisting of reimagined cocetino (Italian sausage) with Maremma free-range duck mixed with saltbush, which is wrapped in buttery puff pastry. More casual-dining winners come via golden buttermilk-brined Fried Chicken ($18) spiced with a dash of fermented chilli in the batter and the Moreton Bay Bug Bun ($27). For mains, free-range Rotisserie Chicken (quarter $15, half $30) is cooked over charcoal and served with lemon thyme stuffing and green peppercorn gravy.
On the drinks front, like the venue itself, the cocktail list on each level has its own identity, each with a nod to Australiana and made with top-shelf produce. At the ground-floor Public Bar, it’s all about retro pub classics, elevated. Like the food at Bistro George, its cocktail list leans Italian with local twists.
Here, a Negroni ($23) is remixed with pandan and blanco tequila making the perfect start or end to a meal and the Bellini ($26) is reimagined with the seasons. Meanwhile, the 250-strong wine list, developed by Head Sommelier Anais Pierre who joins the team from Manta in Woolloomooloo, leads you from classic European drops to exciting new Australian upstarts.