Bert's Restaurant & Bar

Nduja mascarpone, confit garlic & basil, Parmesan aioli

Garlic & rosemary infused olive oil, balsamic and maldon salt

Chef’s selection Arancini. truffle garlic aioli top with house blend duhkka and pickled spanish onion

Wagyu patties on toasted brioche buns, house truffle cheese sauce, pickled cucumber, gourmet tomatoes, caramelised onions

Twice cooked Pork Belly or Japanese fried Chicken coated in sweet & spicy ginger soy glaze, slaw, herb mix, crispy shallots

Wild caught sashimi grade tuna, japanese yuzu and sesame dressing, local avocado, spanish onion, cucumbers, lime, cilantro on a crispy cornchip

House blend spiced sesame & peanut tomato chutney sauce, sesame chilli soy and crispy shallots

Hummus, Pickle Spanish Onion, Cabbage Slaw, House Blend Duhka, vegan aioli

Twice cooked Pork Belly coated in szechuan honey glaze, mixed herbs on bed of asian slaw

Kalki Moon Vodka sauce, hand cut potato gnocchi, mascarpone freshly grated parmigiano, fresh basil

Roasted pumpkin puree, char grilled local vegetables with red wine and mushroom reduction.

Potato mash, seasonal veg, Lamb jus reduction, and mint herb oil

Kingriver Wagyu Mbs 9+ Eye fillet,

Selection of local farmed mushrooms topped with compound confit garlic vegan butter, topped with seasonal micro herbs