Georges on Waymouth
Georges on Waymouth is a European-style bistro established by husband and wife team George and Voula Kasimatis in November 2002.
The restaurant in the heart of Adelaide’s CBD has spent more than a decade tantalising discerning taste-buds with Mediterranean-influenced dishes while collecting an impressive array of prestigious awards along the way.
It draws strongly on George Kasimatis’ Greek heritage and commitment to modern cuisine lovingly prepared from the finest local seasonal produce and backed by a service oozing good old-fashioned Hellenic hospitality.
Over the years, Georges on Waymouth has become synonymous with fine dining in Adelaide, the string of awards testament to its growing reputation for food and service excellence.
These include winning the Best European Restaurant category at the Restaurant & Catering SA Awards for Excellence in 2010, 2011, 2013, 2014 and 2015; the Savour Australia Restaurant & Catering Awards for Excellence’ ‘Best European Restaurant’ in 2015; and The Advertiser/Adelaide Food Awards gong for the ‘Best CBD Lunch’ in 2006, 2007 and 2009.
Furthermore, the establishment was inducted into the Restaurant and Catering Industry Association SA Hall of Fame in 2016.
Georges on Waymouth is open each Monday from 7.30am to 5.00pm, on Tuesday to Friday from 7.30am to late and on Saturday from 6.00pm to late.
The restaurant also offers a private upstairs dining room that comfortably accommodates up to 40 people seated and some 60 for a cocktail-style event.
After completing his apprenticeship and “knocking about preparing dishes in Adelaide pubs”, Brent Potuszynski decided if he wanted to be the best in the business, he’d better work with and for the best. So in early 2012, he packed his bags and headed for London, where he spent the next three-and-a-half years working crazy 16-hour days and honing his culinary skills in some of the city’s top Michelin-star establishments.
He recalls it was the “hardest thing” he’d ever done. But it was also the most rewarding and had him complete stints at famed restaurants such as Pied-a-Terre, Texture and The Westbury – in the case of the latter, working with and progressing creatively under celebrated chef Alyn Williams.
Brent, whose aim is to one day have his own restaurant, returned to Adelaide in mid-2015 to join the team at Georges on Waymouth as Sous Chef.
Just three months later, in September 2105, he was promoted to his current position as Head Chef at the award-winning restaurant.