A new bar and brasserie is coming to Newport this summer, overlooking the pristine Pittwater estuary and expansive grounds of The Newport. It’s called Bert’s.
Led by an impressive line-up of hospitality talent – Executive Chef Jordan Toft, Group Sommelier MS Franck Moreau and Group Bars Manager Sam Egerton – Bert’s will serve a coastal European menu in a dining room fit for an era gone by.
Whimsical and nostalgic, Bert’s is inspired by the grand hotel dining rooms of the 1930s, relaxed with the easy air of Sydney’s Northern Beaches. The impressive kitchen takes centre stage, accented by charcoal ovens and basque grills, opening up to an elegant brasserie and cocktail lounge. Its colour palette of jade green and coral pink sings throughout.
Bert’s food menu is broken up into the open kitchens you see within the dining room – starting with the raw bar’s classic offerings of natural oysters, dressed crab and toasted brioche canapés followed by leaf salads and charcuterie from the larder.
For mains, guests can choose a lobster from the tank, a selection of beef or whole fish roasted in the charcoal oven or cooked over the basque grills, accompanied by simple preparations of vegetables.
Dessert will be decadent and fun to finish the celebration in style. Notably, the menu is suited to both guests who enjoy sharing and those who prefer their own entrée, main and dessert.
“We want to create that sense of relaxed indulgence you experience on a coastal European holiday; to capture that feeling when you decide to order the fresh lobster or relax into the afternoon with champagne and oysters”, says Executive Chef Jordan Toft.
“It is very special, yet completely fuss-free – beautiful, fresh produce, served simply and elegantly”.
Wines will be displayed in a stunning cellar at the entrance, curated with Master Sommelier Franck Moreau’s unrivalled expertise. Here, he has focused on classic Australian wines, including back vintages of Riesling, Semillon, Shiraz and Cabernet, alongside European wines and emerging and quirky labels like the Lucy Margaux ‘Wildman’ or Patrick Sullivan ‘Windy Cottage’.
The Bert’s bar will be a destination in its own right, serving a cocktail list developed by Sam Egerton. Taking cues from grand European hotels and American country clubs, each drink represents one of the classic styles, with influence from seasonal and local produce.
His pick of the list is inspired by the classic Royale, with Absolut Elyx vodka, ginger cordial and champagne, finished with finger lime caviar. The Bert’s Bar will also serve a selection of snacks from the main menu, alongside dishes of the one hand variety, like tea sandwiches.
Bert’s is set to open in early January. Details on the exact open date will be announced soon.