Adrian Richardson's newest culinary masterpiece, Maestro, opened at Holiday Inn & Suites Geelong on 8 September.

Located on Level One at 40 Ryrie St, the modern Australian restaurant is at the heart of the new Geelong Quarter development and celebrates the region's finest ingredients through an expertly curated menu by award-winning Chef Richardson and Executive Chef Migo Razon.

The new addition to Geelong's dining landscape showcases Chef Richardson's skills, widely acclaimed as the 'meat maestro', thanks to his extensive career spanning decades, which encompasses television appearances and the successful stewardship of the beloved La Luna restaurant in Melbourne.

Chef Richardson brings his unique blend of creativity, expertise and flair to elevate the Maestro experience, leaving a lasting impression designed for a diverse set of diners. 

“Maestro serves modern Australian cuisine, which reflects my culinary style. The menu is 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,” Chef Richardson says.
“Maestro embodies a modern and vibrant atmosphere, like the entire Geelong Quarter development. There is a lot of activity and great people here who want it to succeed, including myself.”

The gastronomic gems of Geelong

The Maestro bar offers an extensive range of wines and beers, including selections from the Moorabool Valley, Bellarine Peninsula, classic Victorian varieties, beloved Australian wines from Clare Valley, and a touch of international flair with French wines from the Loire Valley and Champagne region. Customers can enjoy drinks at Geelong's newest hot spot with moreish bar snacks including Oysters with a tangy mignonette; Steak Tartare with egg yolk, pickles, and potato crisps; and a Prawn Cocktail with avocado, salmon roe, and Marie Rose sauce.

The restaurant has partnered with local suppliers like Dama Dama to create the exceptional Venison Sausage appetiser, served alongside skordalia, red wine jus, and a vibrant salsa verde. Chef Richardson's dedication to honouring local flavours is evident in the venue's mouth-watering offerings, with imaginative dishes showcasing the region's best seasonal produce.

Starting with duck sourced from the verdant Moorabool Valley for the delectable Dry-Aged Duck main with parsnip puree, cavallo nero and jus gras, to Rangers Valley Flat Iron Steaks from the grill, served with an array of condiments including a selection of mustard, horseradish and chimichurri. 

The kitchen also uses Chef Richardson's pasta recipes for the foundation of its impeccable pasta mains: Linguini Prawns with garlic, clams, chilli, lemon, extra virgin olive oil; and Nicola Potato Gnocchi, with artisan mushrooms, truffles and pecorino. 

Other highlights on the menu include the Veal Cutlet crusted with sourdough crumbs, served with celeriac and green apple remoulade for a delightful crunch, and the light and delicate Whole Flounder with burnt butter, capers, anchovies and herbs.

Maestro's seafood dishes also include the Steamed Portarlington Mussels on the entrée menu enhanced with chilli, tomato, basil, a touch of Pernod, and paired with grilled sourdough bread; and the House Smoked Salmon with horseradish, pickled cucumber and rye crisps presenting the delicate taste of fresh seafood.

Indulge your sweet tooth with decadent desserts such as the Eton Mess with berries, lemon curd and cream, or a decadent gluten-free Crème Brûlée.

Vegan and gluten-free dishes created by Chef Razon feature the rich and umami Kingbrown Mushroom with miso, shallots, and almond milk, and the comforting and flavourful Devon Meadows Leek soup, featuring freekeh, onion broth and fennel.

Additionally, Maestro's menu offers a selection of house-made small goods accompanied by premium condiments. Notable choices include the dry cured and slow-aged De Palma Wagyu Bresaola or the Mr Cannubi Caocollo served with olive oil and croutons.

Dining with a Melbourne flair

Perched at the prominent corner of Ryrie and Fenwick Streets, Maestro offers magnificent views of the city and Corio Bay. Its large windows create a light-filled space, perfect for enjoying the superb food and beverage offerings.

Its modern interiors feature low tables, creating an intimate dining experience, while its open layout allows guests to marvel at the chefs' creations as they prepare delectable dishes in the open kitchen.

Chef Richardson says Maestro is like “bringing a piece of Melbourne to Geelong”.

"We're bringing top professionals, the same ones you'd find in Melbourne's best restaurants, to Maestro. It's an excellent opportunity to bring my love for the city's restaurants to Geelong, which isn't far away.

"I want our customers 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.

“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 hope they leave here thinking, 'We need to come back and bring our friends.' That's what I aim for," Chef Richardson says.

Maestro is open: for lunch Monday to Sunday between 12pm to 2.30pm; for dinner, Sunday to Thursday from 5pm to 9pm – and on Fridays and Saturdays from 5pm to 10pm.

For bookings and further information, visit

maestrogeelong.com

Instagram @MaestroGeelong | Facebook @maestrogeelong

 #MaestroGeelong #GeelongQuarter #MaestroGeelong

About Adrian Richardson

With more than 35 years of hospitality experience, Adrian has achieved numerous milestones throughout his food career, including founding La Luna Bistro and Bouvier Bar in Melbourne, as well as BOS Brisbane. An accomplished television personality, Adrian has both produced and appeared on several cooking shows, such as 'Ready Steady Cook', 'Boys Weekend', 'Secret Meat Business', and 'Good Chef Bad Chef"'. He has even made appearances on 'Iron Chef USA', with future projects underway. Translating his passion for meat and local ingredients to Maestro Geelong, Adrian is bound to establish a loyal following among locals and visitors alike.

Read more about Adrian Richardson here.

About Migo Razon

Maestro Executive Chef Migo Razon has been working closely alongside award-winning celebrity chef Adrian Richardson to craft a fresh and exciting menu for the highly anticipated restaurant, Maestro. Hailing from the Philippines, and an alumnus of the Centre for Culinary Arts in Manila, this accomplished chef brings an impressive breadth of experience to Maestro. His journey spans working in Coffs Harbour at the esteemed Bonville Golf Resort's restaurant, which has clinched the coveted Australian Good Food Guide Chef Hat Award twice, as well as leading the kitchen at Pacific Bay Resort. As Executive Chef, he has enjoyed roles at Double Tree by Hilton Melbourne, and most recently at Sheraton Melbourne Hotel. Chef Razon says he hopes to build on central Geelong's reputation as a sought-after dining scene with Maestro at Holiday Inn & Suites Geelong.  

High-res images and additional resources available via Dropbox here.

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