French food re-imagined at Garçon Bleu opening at 5 star Sofitel Adelaide next week

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Garçon Bleu – a wine bar and restaurant serving French cuisine re-imagined is set to become Adelaide’s newest gourmet destination at Sofitel Adelaide when it opens next Thursday.  With its talented duo of chefs at the helm and its exquisite space showcasing Adelaide’s skyline, we tell you everything you need to know about this new Adelaide French restaurant, Garçon Bleu.

Garçon Bleu

The space

Garçon Bleu is a 90-seat restaurant featuring impressive views of the Adelaide skyline from its 9th floor location at the Sofitel Adelaide. Designed Carl Almeida from P49DEESIGN, Garçon Bleu’s dining room features an open kitchen, an impressive wine wall and an up-lit oyster and raw seafood bar. Natural light abounds through the extensive windows showcasing beautiful patterned timber parquetry, a mirrored ceiling and gold surfaces in true luxury style.


The chefs

Garçon Bleu’s kitchen will be headed by 2 very credentialed chefs: Justin Dignle-Garciyya as Executive Head Chef and Gianni Delogu as Chef de cuisine.


Justin Dingle-Garciyya, worked and trained in classic French cuisine under Raymond Blanc at the 2 Michelin starred Le Manoir aux Quat’ Saisons in Oxford. This restaurant in a country-house is heralded for its gastronomy and sustainability. Justin Dingle-Garciyya is known for his flavoursome food and refined technique.


He has worked in some of the world’s best five-star hotels and resorts including:

  • Aman,
  • Mondrian,
  • Jean Georges Vongerichten at the One&Only,
  • SBE Morgans, and
  • W Hotels


Of the culinary direction at Garçon Bleu, Justin says “While Garçon Bleu  honours the techniques of French cuisine, it colours outside the lines, delivering dishes that are modern in creation. We are making French cuisine more accessible and fun, and we are excited to present our unique take on it.”


Garçon Bleu - Gianni DeloguChef de Cuisine Gianni Delogu, is a Mediterranean-born chef who has a unique contemporary approach to French cuisine. His approach is updates on tradition to deliver simple, uncomplicated and ingredient focused dishes that highlight flavour and local products such as Adelaide Hills pork and saltbush. Gianni Delogu has previously worked at Melbourne restaurants Vue de monde and Grossi Florentino.


The food at Garçon Bleu

Garçon Bleu menu highlights include:

  • Twice baked cheese souffle with mushroom velouté and pickled shimeji mushrooms
  • Chicken liver parfait, house-made brioche rolls, locally foraged saltbush
  • Adelaide Hills ‘Buzz Honey’ glazed Duck breast, duck leg bon-bon with an apricot and carrot puree, sauce à l’orange
  • Sous vide Southern Rock Lobster tail, grilled watermelon and dessert lime with a Bisque emulsion
  • Seafood platter from the freshest catches of the day
  • A selection of Clare Valley angus beef cuts served with pommes frites and sauce poivre
  • Slow cooked Cauliflower/ Charred Onion/ Capers/ Verjus


Garçon Bleu also caters to the growing vegetarian, vegan and flexitarian markets.


The wine list at Garçon Bleu

Trevor Maskell is the sommelier at Garçon Bleu (you may know him from Mother Vine). His wine list intends to reflect relationships in connection with food pairings, and give a sense of place. You don’t have to come to Garçon Bleu for a meal, you can enjoy a pre-show cocktail or a post-dinner wine and cheese or spend an evening drinking from the impressive wine list.


On the wine list,  you will find a wide selection of French wines in a nod to its heritage, as well as a comprehensive Australian offering. Garçon Bleu ’s wine list showcases both French and SA wines by the glass as well as Champagnes and French and Australian dessert wines. The wine list at Garçon Bleu will include:

  • 2002 Dom Perignon P2
  • 2019 Domaine Jean Dauvissat Pere et fils Chablis AC – Chablis, France
  • 2021 Ministry of Clouds Picpoul – McLaren Vale, S.A.
  • 2017 Vinteloper Pinot Noir ‘Odeon’
  • 2020 Henschke Shiraz Mataro ‘5 Shillings’ – Barossa Valley, S.A.
  • 2009 Chateau d’Yquem, 1er G.C.C, 1855


Trevor Maskell is the sommelier for the champagne bar at Sofitel Adelaide also. Read about Déjà Vu champagne bar here

The floor

Dressed in bespoke uniforms by Adelaide’s own Paolo Sebastian, Food and Beverage Manager Alistair Holden (formerly of The Currant Shed and Sean’s Kitchen) together with French born Mathilde Tytgat running the floor will ensure your experience at Garçon Bleu is perfect.


Garçon Bleu will be “the place in Adelaide to see and be seen, to celebrate, gather, and to share good food and wine and enjoy the hum of conversation in the fun and flow of the New French experience.


Key info for Garçon Bleu 

WHAT: Garçon Bleu, French restaurant

WHERE: at the brand new Sofitel Hotel on Currie Street, Adelaide.

WHEN: It will open on 4 November 2021


Don’t forget you can read our other articles about the new Sofitel Adelaide and the champagne bar Déjà vu



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For more French restaurants, including those doing takeaway and delivery during lockdown around Australia, check out this article