New head chef Ross Hardman brings three decades of skill to his role. “But we are also trying to encourage them to try something new, some things that are a bit different but that will also hopefully appeal to some new clientele.”
So, diners will still be able to get all their old favourites such as lambs fry, crumbed brains and Bobby’s curried prawns – which have been putting satisfied smiles on St George faces for the past 30 years.