John Georgiou
John Georgiou

John Georgiou

Born: England

Have you always wanted to be a chef? 

Yes, my father managed restaurants in Cyprus, England and Australia. So restaurants were all I really knew. 

What is your feature flavour these days? 

Canadian Lobster. 

Obsessive compulsive about? 

How steaks are cooked – medium rare means medium rare!

Your greatest culinary inspirations/influences? 

Gabriel Gate. 

What do you love about this business? 

The hours, we only open evenings – so no split shifts at my restaurant. 

An ingredient you can’t live without? 

Garlic. 

Most ‘eyebrow raising’ menu item? 

Escargot. 

Signature Dish: 

Georgio’s steak – prawns and scallops in a creamy garlic sauce on a 300g eye fillet. 

Georgio's Seafood & Steak House

Georgio's Seafood & Steak House

Offering relaxed dining with a touch of class, Georgio's Seafood & Steak House is understandably one of Beaconsfield's most popular restaurants. Upon entering from Old Princes Highway, this suavely decorated restaurant exudes a welcoming warmth from earthy toned walls adorned with leadlight features and crisp white linen clothed tables. Take a seat at dark timber settings and peruse a menu designed for all palates, perhaps opting for an entrée of grilled Moreton Bay bugs, with polenta and a creamy saffron sauce; before a hero main of Georgio's eye fillet, topped with prawns and scallops, served with garlic mash and mixed greens. Pasta lovers can twirl a fork around dishes like braised beef ragu with fresh pappardelle, in a rich tomato and basil sauce, finished with pecorino cheese.

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