Small plates restaurant

I held my 60th birthday event in Young George’s gorgeous basement downstairs. Every single one of my guests absolutely loved the food and atmosphere. The staff were incredibly helpful and obliging. Can highly recommend.

Don’t get me wrong, the food was delicious. It the service was a let down, 3 staff asked us if we wanted still or sparkling water within 15 minutes but none actually bought us the water until my partner asked,Took 50 minutes before our first dish came out which was the beef tartare, I don’t understand why it took so long considering it’s raw,Then the rest of the food came out a half hour later, we had to ask again where our bread had gone, we assumed that would have come out first but didn’t come out till we asked for it.

Went to Young George a couple of days ago for Matthew Evans book launch of The Real Food Companion new edition. It was good to see Freo's New Edition bookshop also involved. The canapes served were delicious (peri peri chicken crostinis, scallop wafers, eggplant tartlets, miso mushroom skewers and krokets)

Delicious creative variety of food we shared. Compliments to the chef for such an inventive layer of flavours & well balance menu. All the starters are a treat on the tastebuds. The wood fired meats tender & melted in our mouth. A beautifully curated wine selection. Warm welcoming decor with a nice vibe. Capped with excellent happy service made the night a great experience all round.

We had a wedding cocktail party at Young George in January 2023 in their downstairs cellar, and it was fabulous! The team are professional, great to plan with, and the food and drinks selection made it easy to put an amazing night together. We had approximately 70 guests, and the venue accommodated perfectly. Susan made the process seamless and Melissa the head chef ensured that there was was plenty of delicious food for all of our guests. We had a dedicated bartender all night, and it was a brilliant party, can't thank you enough Young George!!

I have been to Young George almost 10 times now. Every time the food never disappoints and the cocktails never disappoint.This time the hit for me were the milk bun and fried ramen chicken and the ricotta rice and duck.The beef tartare has been on the menu for a while. And it’s always amazing.Even though the wagyu was tender I’d prefer it without being sous vide. It’s a preference thing.Love the staff who recommended us all the foods. They’re all attentive and really care about their work.Nice job Young George. I’ll be back soon.

We were tired after a super early flight so wanted an easy dinner and found this on Google just down the road from our hotel. Apparently Wed is pizza night :) so got a pizza and a wine for $18, great deal! The pizzas were nice and the perfect size for a meal. Wine was much better than I expected given it was cheap :) The staff were friendly as well and our food came out quick. Thanks!

Another wonderful meal at YG. The highlights were the beef chop chop tartare, the bone marrow beef and the carrots.Always enjoy the selections at YG and great service and atmosphere too.The milk bun ramen fried chicken was not a favourite and the zucchini was too vinegary, but overall a great meal.

This place has a nice lighting set up and background music, however the menu was quite limited especially for vegan and gluten free options. The vegan options offered after asking were vegetarian options „without the cheese“, one was a starter and the other one used with the same pan. When I asked if the cheese could be replaced with something to make the dish more interesting (carrot, parsnip and ricotta) I was told it can only be left out, but they will ask what the chef can do. When it arrived popcorn was added (?) and the white sauce was so sour that I had to pick out the vegetables and ask for bread to balance out the strong taste. The pork shoulder came without any side dishes (see photo). The potato dumplings were good. The service was okay and we felt well looked after, however the menu selections definitely needs adjustment in todays world of vegans, GF etc.