Overview
Having run The Newport since March 2016, Merivale decided it was about time to add something new to the sprawling northern beaches venue. And so, in early 2018, it opened Bert's, a brasserie and bar brimming with oysters and lobster.
As we've come to expect from Merivale, Bert's hasn't done anything by halves. Getting its inspiration from the 1930s — when hotel dining rooms were grand destinations — the restaurant is an extravaganza of jade green and coral pink, with an open kitchen as its centrepiece.
The menu aims to transport you to some fancy European seaside resort. Look out for a dedicated raw bar crowded with oysters, mud crab and brioche canapés, and a larder loaded with charcuterie and salads.
Among the decadent mains are lobster (straight from the tank, mind you), a few steaks and delicious king prawns in brown butter and smoked chilli.
Steven Woodburn
Walking in, you won't be able to miss the cellar of 750 wines. Its contents include a selection of European drops, an array of rose (including Jeroboam), plenty of Aussie classics and a bunch of left-field bottles from creative labels, such as Lucy Margaux 'Wildman' and Patrick Sullivan 'Windy Cottage'. Meanwhile, the cocktail team is hard at work mixing new versions of old classics using seasonal produce.
Needless to say, Bert's comes with gob-smacking views, of both The Newport's expansive outdoor area and stunning sparkling Pittwater.
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