The luxe new Sofitel Adelaide is reputed to be the first internationally recognised five-star hotel built in Adelaide in 30 years. And it’s just unveiled its star restaurant, Garçon Bleu, an opulent French restaurant opening on the ninth floor of the 32-storey hotel on November 4.

The 90-seat fine diner has scored some top talent: overseeing creative direction is executive chef Justin Dingle-Garciyya, who classically trained under Raymond Blanc at the two-Michelin-starred Le Manoir aux Quat’Saisons in Oxford. He’s also worked at some of the world’s best five-star hotels and resorts including Mondrian, Aman, SBE Morgans, W Hotels and One & Only.

“While Garçon Bleu honours the techniques of French cuisine, it colours outside the lines, delivering dishes that are modern in creation,” Dingle-Garciyya said in a press release. “We are making French cuisine more accessible and fun, and we are excited to present our unique take on it.”

He’s joined by chef de cuisine Gianni Delogu (previously at Melbourne restaurants Vue de Monde and Grossi Florentino) to deliver a menu of French favourites, reimagined with some cuisine-crossing flourishes. Expect a twice-baked cheese souffle with mushroom velouté and pickled shimeji mushrooms; chicken liver parfait with house-made brioche rolls and locally foraged saltbush; Adelaide Hills ‘Buzz Honey’ glazed duck breast and duck leg bon-bon with an apricot and carrot puree and sauce a l’Orange; sous vide Southern Rock lobster tail with grilled watermelon and dessert lime with a bisque emulsion; and Clare Valley Angus beef served with pommes frites and sauce poivre.

The opulent space, designed by Carl Almeida from P49Deesign, who also designed the hotel interior, has an open kitchen, an extensive wine wall and an up-lit oyster and raw seafood bar. There’s expansive windows bringing in plenty of natural light, patterned timber parquetry on the floor, a mirrored ceiling and glistening gold surfaces.

Sommelier Trevor Maskell (ex-Mother Vine) has created a wine list with a broad selection of French wines including chablis, champagne and dessert wines, plus Australian drops from Seppeltsfield and Mt Horrocks.

Adding to the luxe vibes, staff will be dressed in bespoke uniforms by Adelaide’s star couturier, Paolo Sebastian.

Garçon Bleu will open at Sofitel Adelaide on November 4.

sofiteladelaide.com.au/restaurants-bars/garcon-bleu