We’ll do the cooking, you bring the bottle of wine. From that special bottle you’ve been saving, to the old favourite you drink regularly, bring it in [...]]]> In addition to our à la carte menu each evening we have two special offers available to you in February and March.

Sunday Night Complimentary Corkage @ Jorg

We’ll do the cooking, you bring the bottle of wine. From that special bottle you’ve been saving, to the old favourite you drink regularly, bring it in to enjoy with your meal at Jorg

Complimentary corkage on Sunday evenings begins January 29, 2012.

Menu du Jorg

No more decisions about what to buy at the supermarket.  No more arguing over whose turn it is to cook. We’ve made it easy for you with two opportunities where the only decision you need to make is to come into Jorg and dine from our Menu du Jorg.

So, on Tuesday or Wednesday nights drop-in for a quick bite on your way home from work, catch-up with friends, or simply treat yourself to a night off from the kitchen.  Of course, when you dine with us we do the washing up as well!

$35 –  2 course Menu du Jorg and a glass of wine

Tuesday and Wednesday evenings only

beginning Tuesday February 7, 2012

(excludes Valentine’s Day, Tuesday February 14)

Jorg will be participating in the 20th year of the Melbourne Food & Wine Festival in March 2012. Our theme, The Grand Tour Dinner, is inspired by the cultural Grand Tours of Europe taken by the aristocrats of the c17th-c19th. The Dinner will feature classic dishes reinterpreted with Jorg’s innovative flair, [...]]]>

Jorg will be participating in the 20th year of the Melbourne Food & Wine Festival in March 2012. Our theme, The Grand Tour Dinner, is inspired by the cultural Grand Tours of Europe taken by the aristocrats of the c17th-c19th. The Dinner will feature classic dishes reinterpreted with Jorg’s innovative flair, from Italy, France and Continental Europe.

 6 March 2012  from 7:00pm – 10:00pm

Canapés

Cornish pasty

Faggots and mushy peas

First course

Poached salmon, smoked eel mayonnaise, sauté baby romaine, tarragon

Second course

Veal osso bucco, veal saltimbocca, bone marrow and fagioli, salsa verde

Cheese

Talleggio and Pasti, fruit chutney, house breads

Dessert

Apple strudel, raspberry hangop

Tea, coffee and Belgium chocolate truffles

 $80 with matching wines

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