Yiasou George

In May 2019, the Stag crew turned neighbouring restaurant Charlick’s into Yiasou George, a lively Mediterranean eatery with an aqua-green, blue and white colour scheme to match.

The atmosphere is more friendly neighbourhood diner than slick CBD restaurant, with taverna-style hospitality from warm, laidback waitstaff who might pour you a free shot of ouzo when the evening shifts into gear.

In 2021, Harry Bourne (Quay, Hartsyard, Hubert) came aboard as executive chef, designing a menu to showcase South Australian produce (through a Mediterranean lens).

That menu revolves around the wood-fired oven, out of which might come fall-apart lamb shoulder, slow roasted pork belly, king prawns, charred veggies, whole barramundi and soft, steamy pita. Tear the pita apart and swipe through ramekins of taramasalata, hummus and baba ghanoush.

There’s also a first-class wine list with minimal intervention producers from here and interstate including Jauma, Charlotte Dalton, The Other Right and WA’s Brave New Wine.

Updated: September 10th, 2021

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