A former upscale fashion department store, 162 Collins Street has undergone radical change over time but its timeless façade remains.

“When you walk into our venue, you're immersed very quickly in a high-class, beautiful establishment, a very casual as well and laid back,” co-owner Mahamoud 'Bubs' Fahour says.

Together with business partner Greg Kahan, Bubs describes the George on Collins as a “one stop” venue, a New York underground restaurant bar with a sumptuous south-east Asian menu, an extensive cocktail list and a comprehensive functions offering.

“When you want to step out, have a lovely dinner, fine wines, beautiful cocktails and then decide that you want to kick on, you don't have to leave the venue. We have a late-night service – DJs that come on at 10pm.

“People come in and get entertained. You just party and have fun with your people on the spot. It's a great venue for that.”

Opened in 2017, the George’s ‘bread and butter’ is events, catering for everything from small gatherings to exclusive whole-of-venue functions for up to 500 people.

“We've hosted anything from engagement parties to weddings to corporate events to brand launches. We've had fashion catwalks in our venue. We do it all,” Bubs says.

“We have many private rooms and you can take the whole venue exclusively.

“We have a 20-seater private room that can be cocktail event or a sit-down. We have our Den, which can go right up to 35. Our most prestigious room, the Cellar, can have about 80 people as a cocktail function or 50 people sit-down.

“We have all the AV equipment so when you do a boardroom event or launches, you can display whatever you need.

“Align that with the south-east Asian cuisine and service to our patrons – they are blown away with the explosiveness of this food, coupled by some, great wine, beer, spirits.”

Created in collaboration with former Masterchef contestant Khanh Ong, the George’s menu captures the flavours of his Vietnamese upbringing.

“For the last six years, I've eaten nothing but the George on Collins food. Sometimes people can say they're over it, but I'm never over it because the chefs are always bringing something different to the table,” Bubs says.

“The ceviche Kingfish is definitely my favourite. It has the watermelon and cucumber. It's quite light and leaves a refreshing taste in the mouth as well.

“That’s followed by the prawn and ginger dumplings. If you like spicy, they're great.”

Finally, Bubs reveals the George’s latest string to the George’s bow: a revamped cocktail list. “

We've just released a new cocktail menu and it's a range for everybody – from those who love the sweet to those who love sour, to in between with sweet and sour as well. Each cocktail has this wonderful, specific taste to it. It makes you want to come back for more.”

As for Bubs’ favourite?

“Definitely the espresso martini right now. It wasn't before until this.

“Believe me, I've had a lot of espresso martinis at a lot of venues. But now I only want to come here and not only because it's our venue. Our bar manager has put together this one and when you try it, the smoothness and the chocolaty taste is quite amazing. I've never tasted that before.”

All that makes the George on Collins a tantalising proposition for any occasion.

“The staff are amazing. The management team are amazing. The kitchen's amazing. And what we deliver for value, you're having a great time no matter what.”