Nicola Horlick famously earned her reputation as one of the City's original "superwomen" in the late 1990s - balancing a hugely demanding career with bringing up six children - has brought on board Adam Byatt as consultant chef. The renowned chef patron of triple AA Rosette-ranked London restaurant Trinity and newcomer Bistro Union, Byatt is a regular on BBC's Saturday Kitchen and author of the best-selling cook book - How to Eat In.
Launching on 14th May and named in honour of her late daughter, Georgina‚s will offer casual dining throughout the day. By night it will transform into a destination restaurant. Georgina's will offer signature dishes such as grilled sea-bream with harissa and toasted cous cous and warm beetroot salad with nuts and apple vinegar; grilled fish and chargrilled meats from the purpose built BBQ will also feature heavily on the menu.
Georgina's
European Restaurant in Barnes
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All In London Review
Thanks to bold flavours and a bright, cosy atmosphere, Georgina’s looks set to become a local success
The dinner menu is Mediterranean-influenced; juicy pickled artichokes are paired with Pata Negra ham, peppery rocket and a light sprinkling of Parmesan, a dish that isn’t short on flavour. A bold octopus escabeche salad has small pieces of tender octopus marinated in a vinegary-orange dressing, with sliced carrot and pickled fennel. It’s livened up further with star anise and black peppercorns. A dish of cockles is milder by comparison, but even its buttery sauce has been tarted up with a hint of sherry, along with plenty of tarragon and crunchy asparagus.
The lobster burger is a splurge at £22 but a rewarding one; a tasty, meaty hunk of crustacean with a thick slice of tomato and oodles of mayonnaise is sandwiched in a seeded bun. Crispy, salted onion rings and chargrilled corn on the cob are thoughtful sides.
The pork chop (£17) has a good bit of fat on it for tenderness, and peas, shelled broad beans, and a tangy Granny Smith sauce make this a hearty option. Our super-gregarious waiter forgets the new potatoes we ordered, but we’re practically stuffed already and there’s still dessert to come: the passionfruit and lime cheesecake is great, rich with a little sharpness, but the set chocolate custard is a less interesting, denser version of a chocolate mousse.
Georgina’s is owned by Nicola Horlick, and if her name rings a bell, you probably picked up a newspaper in 1997. The investment manager and entrepreneur made headlines that year for taking 40 journalists with her to Germany to talk Deutsche Bank into giving her job back at subsidiary Morgan Grenfell.
The aim is that Georgina’s - named after her late daughter, who passed away at the untimely age of 12 - will become a chain of neighbourhood restaurants. Throughout her career ballsy Horlick has succeeded at pretty much everything she’s turned her hand to, and by calling in Adam Byatt of Trinity fame as consultant chef she’s clearly determined to pull this off too. It’s looking very likely.
Reviewed by Leila
Published on Jun 13, 2012
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