The ground floor 80-cover pub has been completely restored but retains its original features and ‘traditional feel’.
The 50-cover The Pig & Goose restaurant has been created on the first floor, and offers a more ‘elegant and sophisticated’ feel.
Head chef Chris Hickey has put together new ‘modern British’ menus for The Pig & Goose and The George.
Robin Belither from The George said: “The George on the Strand has something for everyone. Downstairs, the traditional pub is perfect for a group space for after work drinks or a quick hearty lunch.
“Upstairs, The Pig & Goose restaurant and lounge offers an intimate space away from the bustle of the Strand and is ideal for client and colleague entertaining, a great bottle of wine, or a romantic meal with a loved one before the theatre.”
The venue also houses the Horace Walpole private dining room, which can be hired for meetings, drinks, or dinner for up to 10 people.
Food and drink offering
Hickey’s menu at The Pig & Goose focuses on using seasonal produce to create British classics. Dishes on offer include Dorset crab ravioli with shellfish minestrone, partridge breasts and crispy legs with castelluccio lentils, pancetta and cavolo nero, and stone bass fillet with parsnip purée, girolles, spinach and chicken jus.
The Pig & Goose has an extensive wine cellar which specialises in ‘old world wines’ and French classics. It also has a cheese trolley with seven British cheeses and a large range of ports, whiskies and brandies to accompany them.
The George has its own bar menu which offers dishes such as pulled pork and goose burger with pickled apple, gem, chips and cider dipping gravy, Radeberger Pilsner battered haddock fillet with chips, mushy peas and tartare sauce, and West Country shepherd’s pie with autumn greens.
The bar also serves a range of craft beers, nine rotating local and national real ales, and selections of wines and spirits.