Gerard’s Bistro

L'avis de Gault&Millau

UPDATE: Adam Wolfers took over as Head Chef in mid-2019. Head Chef Ben Williamson has been exciting guests at this popular Brisbane restaurant for more than four years now. Located in a laneway off James Street, the restaurant is modern and minimalist with dark timber and leather. There is indoor and outdoor seating with a window bench to watch the passing traffic. The service is unhurried, knowledgeable and informative. The menu draws on North African, Middle Eastern and southern European flavours with a modern contemporary style. The caramelised blood cake – made from pig jowl and blood soaked in rice – is firm and chewy with a strong earthy, meaty flavour, served with a sweet and sour daikon puree, riberry-marinated daikon with shaved bottarga and dusted with dried egg yolk. This melange of soft flavours complement one another. Mulloway is coated in chilli, lightly poached in a Turkish curry and served with tahini, pine nuts and steamed seaweed sprouts – hot and spicy with a great fish flavour. PSST! If you simply want a drink with some excellent charcuterie, Gerard’s Bar next door is a great place to drop in. Reviewed for the 2019 Guide


Gerard’s Lane, 14/15 James Street, Fortitude Valley
4000 Brisbane


+61 7 3852 3822
Voir le site web


Lundi  / 18:00 - 00:00
Mardi  12:00 - 15:00 / 18:00 - 00:00
Mercredi  12:00 - 15:00 / 18:00 - 00:00
Jeudi  12:00 - 15:00 / 18:00 - 00:00
Vendredi  12:00 - 15:00 / 18:00 - 00:00
Samedi  12:00 - 15:00 / 18:00 - 00:00
Dimanche  12:00 - 15:00 / 18:00 - 23:30


  • Adam Wolfers,  Chef


Europe de l'est Moyen-orient Sans gluten Dessert Bar à vins Climatisé



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