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L'avis de Gault&Millau
Executive Chef Jordan Toft (ex-Eveleigh, Los Angeles) heads up one of Merivale’s latest ventures – Bert’s.
Part of Phase Two of the Newport Arms Hotel, now rebranded under Merivale ownership as The Newport, Bert’s (named after Merivale Chief Justin Hemmes’ pet goldfish) delivers a European menu in a beautiful bistro overlooking Pittwater.
The well-thought-out menu covers all the bases. The beef, pork and poultry are all beautifully cooked on the Basque grill, but the temptation of the freshest of seafood presents a tough choice, offering live lobster straight from the tank or the display of whole fish. The generous portion of spatchcock with wild mint vinaigrette and lemon is perfectly charred and a great feast for one but better shared – with a side or two for some diversity. The menu boasts some excellent pasta dishes, such as hand-cut taglierini with sea urchin, olive oil, lemon, chive and tobiko.
PSST! Pre- or post-dining, check out the champagne bar where you can enjoy a great selection of bubbly while soaking in the gorgeous views over Pittwater.
Reviewed for the 2019 Guide