Culinary royalty comes to Geelong

Australian celebrity chef and restauranter Adrian Richardson is encouraging locals to enjoy all things land and sea at his newest culinary haven in Geelong.

Maestro, which is located inside the new Geelong Quarter development, promises to sweep locals off their feet with the freshest local produce, smooth wines and breathtaking views of the Geelong region.

Chef Richardson brings his own unique blend of creativity, expertise and flair to the modern Australian restaurant, having amassed more than 35 years in the food industry.

 

He is the founder of award-winning restaurants La Luna Bistro and Bouvier Bar in Melbourne, BOS Brisbane and has produced and appeared on several cooking shows, such as Ready Steady Cook, Boys Weekend, Secret Meat Business and Good Chef Bad Chef.

Widely acclaimed as the ‘maestro of gastronomy’, Chef Richardson hopes to translate his passion for meat and local ingredients to Maestro to establish a loyal following among locals and visitors alike.

“Maestro serves modern Australian cuisine, which reflects my culinary style.

“The menu has a fusion of international flavours, including house-made pasta, Filipino dishes, and French-style desserts, all grounded in Australian roots with nearly 99 per cent locally sourced ingredients.

“Maestro embodies a modern and vibrant atmosphere.

“It’s an excellent opportunity to bring my love for the city’s restaurants to Geelong, which isn’t far away.

“There is a lot of activity and great people here who want Maestro to succeed, including myself.”

 

Chef Richardson’s dedication to honouring local flavours is evident in the venue’s mouthwatering menu.

Mentionable dishes include the duck sourced from the verdant Moorabool Vallery, the Rangers Valley flat steaks, steamed Portarlington mussels, house smoked salmon, veal cutlets cursed with local sourdoughs and the whole flounder with burnt butter, capers, anchovies and herbs.

 

The restaurant has also partnered with local suppliers like Dama Dama to create a venison sausage appetiser, served alongside skordalia, red wine jus, and a vibrant salsa verde.

The local produce themes also shine through in the vegan and gluten-free dishes created by Maestro executive chef Migo Razon.

 

Hailing from the Phillipines, and an alumnus of the Centre for Culinary Arts in Manila, the accomplished chef brings an impressive breadth of experience to compliment Chef Richardson at Maestro.

His journey spans working in Coffs Harbour at the esteemed Bonville Golf Resort where he clinched the coveted Australian Good Food Guide Chef Hat Award twice.

Mr Razon has also guided experienced cheffing teams at Double Tree by Hilton Melbourne, and most recently at Sheraton Melbourne Hotel.

 

Some of Mr Razon’s hero dishes include the umami king brown mushrooms with miso, shallots and almond milk and the Devon Meadows leek soup with freekeh, onion broth and fennel.

To meet the chef quality coming out of the kitchen, Maestro features a cosy and scenic interior which aims to “bring a piece of Melbourne to Geelong.”

 

Perched at the prominent corner of Ryrie and Fenwick Streets, the restaurant offers magnificent views of the city and Corio Bay.

Its large windows create a light filled space, while its modern interiors feature low tables to create an intimate dining experience.

The restaurant also has a large open layout, allowing guests to marvel at the chefs’ creations from the open kitchen if they wish.

 

“We’ve brought top professionals, the same ones you’d find in Melbourne’s best restaurants, to Maestro,” Chef Richardson said.

“When guests walk through our doors, I want them to know they’re in a special place, where our professional staff takes great care of them.

“I want them to experience the same warmth and satisfaction I feel when my grandmother cooks for me in her kitchen.

“She’s an amazing cook, and the love and care she puts into her meals are what I want our customers to feel.”

 

Maestro’s also boasts a superb drink’s menu, with options to tickle anyone’s fancy.

Locals can whet their palettes with an extensive range of wines and beers, including a selection from the Moorabool Valley, Bellarine Peninsula and classical Victorian varieties.

The restaurant also brings a touch of international flair with French wines from the Loire Vallery and Champagne region.

Customers can enjoy all their drinks alongside a curated bar snack menu including oysters with a tangy mignonette, steak tartare or a prawn cocktail with avocado, salmon roe, and Marie Rose sauce.

“I hope they leave here thinking, ‘We need to come back and bring our friends,” Chef Richardson added.

“That’s what I aim for.”

Maestro is open for lunch Monday to Sunday between 12pm to 2.30pm;for dinner, Sunday to Thursday from 5pm to9pm–and on Fridays and Saturdays from 5pm to 10pm

For bookings and further information, visit maestrogeelong.com