Merivale to open Bert’s at The Newport
Set to open in January 2018, brasserie and bar Bert’s will be a more upmarket addition to laid-back feel of The Newport, which Merivale has run since March 2016.
Bert’s will draw inspiration from the grand hotel dining rooms of the 1930s with elegant interiors, an open kitchen fitted with charcoal ovens and basque grills, and views over Pittwater.
Executive chef Jordan Toft (Coogee Pavilion) will craft a European menu that will be broken up into the open kitchens within the dining room. Guests can choose from the raw bar’s classic offerings of natural oysters, dressed crab and toasted brioche canapés followed by salads and charcuterie from the larder. For mains, there’s a selection of beef, whole fish or lobster, which guests can choose straight from the tank.
“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,” said Toft. “It is very special, yet completely fuss-free – beautiful, fresh produce, served simply and elegantly.”
Master sommelier Franck Moreau has curated a list of Australian wines, as well as European wines and emerging labels. The Bert’s Bar will serve snacks from the main menu and cocktails created by Sam Egerton, such as the classic Royale, with Absolut Elyx vodka, ginger cordial and champagne, finished with finger lime caviar.
“The Newport has always held a very special place in the hearts of the Northern Beaches community; it is a truly magnificent site, in an incredible location,” said Merivale CEO Justin Hemmes.
“Our long-term vision for the venue is to create a destination that genuinely has something for everyone – all occasions, ages, budgets and tastes.”