Sagra Nights at Berta

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