5pm-12am (Mon, Wed, Thurs, Sun)
5pm-1am (Fri, Sat)
Tel: +604-262 1011
Georgetown Wines is a wine bar and restaurant located in a heritage aesthetics old mews nestled within the heritage zone of Georgetown and started operation in 2014.
Georgetown Wines aims to deliver great wines, great food, great service, and great ambiance. To achieve the aim, there are five sections for dining and wine tasting area: outdoor with starry night viewing, indoor long table groups gathering, indoor fine dining for couples or small groups and two indoor wine tasting areas with relax sofa in the second floor.
The restaurant kept most of the original structures of the old mews and created an authentic heritage aesthetics perfect foil for everyone to share laughs with friends, break open a bottle of wine, and enjoy a scrumptious meal in good company.
Georgetown Wine offer wines by the glass, bottles to be enjoyed on the premises, and wines to go. To accompany and pair with these wines, it serves a Mediterranean inspired Western menu, which culinary team headed by Chef Aldrien Moh.
In-house sommelier, Mr Chung, is passionate in wine tasting. He will lead the customer to enjoy the wine by tasting every hidden flavor inside the wine.
With the match of the food pairing with wine, creates another joyful wine tasting journey.
Georgetown Wines has an exquisite selection of Old and New World wines, ranging from the established labels to the artisanal boutique labels.
This bruschetta is raw fine slice Serrano ham on bread with fresh chopped tomatoes. Compare with the Bikini Barcelona, Pan Con Tomate with Jamon Serrano and Truffle Salt create an original taste of the Serrano ham. Fresh chopped tomatoes enhance the aroma of Serrano Ham.
Toasted bread with Serrano Ham and Cheese, then deep fried in truffle oil. It looks simple but taste really impressive. Truffle oil creates an attractive aroma yet does not feel oily. The bread is crispy and the cheese melted and mixed with Serrano ham create the unforgettable taste.
Uruguayian sirloin has wonderful succulence and tenderness. A little bit of marinated herbs enhance the aroma during tasting.
Chef Aldrien Moh uses 100 days aging the rib with rosemary and anchovies to tenderize the rib and enriches the flavor. On the serving plate, the rib looks clean and dry, however, once knife it, all the flavor and juicy can be see are kept nicely between the well-marbled steaks.
Pan Seared technique creates the salmon skin crust and caramelizes. With chef Aldrien Moh’s experienced capability, his pan seared salmon is perfect at a point, just nice. Mustard potatoes are something special and enhance the flavor of the salmon. Garlic pea puree creates another taste for the salmon tasting experience.
Pasta was 80% cooked. It is slightly hard for the first bite as normally we cooked pasta to 100%. However, second bite onwards, the strange chewing feeling gone as the 80% cooked pasta’s texture is match with the squid. The in house made squid ink pasta contains a seafood aroma in mouth while chewing it, the brandy deglazing clean flavor and tomatoes very light sour, makes the dish distinctive.
Churros are fresh fried before serve to customer. Crispy outside and melted warm inside. Do dip the cinnamon dusted churros with dark chocolate and they shine like stars in the night sky.