Sagra Nights at Berta
Sift through the Italian pantry with one of Sydney's most lauded chefs.
Overview
Tuesday nights are Luk nights for the next ten weeks, as celebrated chef Chui Lee Luk undertakes a guest chef spot at Surry Hills' Italian eatery Berta. For the next couple of months, Luk will host a series of unique 'sagra' nights at Andrew Cibej's laneway establishment, a Berta tradition of delving into the Italian way of celebrating a single ingredient or method of cooking.
Former owner and chef of Woollhara's long-loved Claude's and now-closed Surry Hills joint Chow Bar & Eating House, Luk is a big pull for Berta — the sister of fellow Italian-focused Sydney joints 121BC and Vini. Luk's newly-devised menu will see four courses not usually seen on the Berta menu, dishes that explore individual ingredients and preparation methods — from baccala (dried and salted cod) to goat, edible weeds to rabbit — in her signature Luk way.
So what can you expect from Luk? The beloved Sydney-based chef is known for fusing different cultural cuisines and playing with age-old techniques, so don't expect straight-up Italian cooking. New menu adventures include beef short rib agrodolce (spices, honey and molasses), and raw kingfish, chillies, bottarga, colotura, and desserts including mariposa plum rice pudding, and sweet potato chocolate flan.
Luk's 'sagra' nights are every Tuesday at Berta from February 10 through March 31. It's $55 per person for four courses. Pick your week from these delicious focus points:
10 February Baccala
17 February Goat
24 February Beans and other legumes
3 March Rice
10 March Potatoes
17 March Edible weeds
24 March Rabbit
31 March Lamb
For more information and bookings head to www.berta.com.au or call (02) 9264 6133
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