Merivale has opened the doors to Bert’s at The Newport.
Marking the second phase of Merivale’s redevelopment of the Northern Beaches venue, Bert’s will feature a dining space with open kitchens and a cocktail lounge.
Executive chef Jordan Toft has created a European menu with a focus on seafood to suit the beach-side location.
“We want to create that sense of relaxed indulgence you experience on a coastal European holiday; to capture the feeling when you decide to order the fresh lobster or relax into the afternoon with champagne and oysters.” says Toft. “It is very special, yet completely fuss-free.”
Alongside Toft in the kitchen is head chef Sam Kane, who has previously worked at Gulliaume at Bennelong, Bistro Moncur, Bibo Wine Bar and Four In Hand.
The menu is broken down into the open kitchens seen in the dining room, including the raw bar that features hand-picked whole mud crab with lemon and mayonnaise, oysters on the half shell and Siberian caviar with cultured butter and chives, and the larder serving fresh salads and charcuterie.
Mains showcase Australian produce cooked in charcoal ovens and basque grills, including Brooklyn Valley grass-fed rib eye, Rangers Valley grain-fed T-bone and double pork rib for two with peach glaze and garlic flowers. Seafood options include whole and fillet fish, fried school prawns, live eastern lobster and basque-style baked crab.
The dessert menu features mango and coconut pavlova with finger lime syrup and apricot and peach frozen cake with yoghurt, vanilla ice and marshmallow.
Group bars manager Sam Egerton will lead Bert’s bar, while Merivale’s two Master Sommeliers Franck Moreau and Adrian Filiuta have curated a 750-strong wine list.
The menu features classic Australian and European wines, including back vintages of Riesling, Semillon, Shiraz and Cabernet, and a large selection of rosé.
The Bert’s bar will also serve a selection of snacks from the main menu, alongside dishes of the one hand variety.
