The second of three Australian restaurants I’m featuring from my trip is Gerard’s Bar. I came here with my university friends for a night out hoping to get a table at Gerard’s Bistro, but unfortunately, on a Thursday night, they were fully booked and there was not a chance for them to fit us in. So, we walked across the courtyard in the back and ventured towards Gerard’s Bar, part of the Bistro, but with its own menu.
It is a gastropub of sorts with charcuterie hanging off hooks displayed in the window. It is extremely dark inside and not a seat available, luckily, we were able to find al fresco seating out on the patio.
I started with The Quiet Mexican (AUD14/$13) which made me chuckle because I don’t think I’ve ever met a quiet Mexican before. The cocktail was pleasant using tequila as its base. I chose this not only because I love tequila, but most of the menu comprised of absinthe or aperol — both of which I dislike.
The charcuterie is extensive and impressive. I had ordered Guanciale (AUD8/$7.40) salumi Australia, a pepper cured pork jowl and Longanisa Roja (AUD9/$8.35) a course ground salumi described as possessing spiced with pepper and garlic and Moorish accents, although I didn’t really detect much of the latter. Served with a baguette — not crusty — it was a nice vehicle for the meats. A plate of pickled vegetables accompanied, but I was perplexed by the lack of tartness and the abundance of saltiness from each of the items.
The thing which won me over was Quail Liver and PX Parfait (AUD16/$14.85) a creamy liver mousse which was light as air. Plated with it were the two cheeses I selected, one of which was Grandvewe Sappire Sheep’s Blue (AUD7/$6.50), the other was Cabra Pimenton (AUD6/$5.60) was possibly my favorite with lovely hints of peppers.. Crispy flatbread adds a nice component and good contrast to the baguette.
Since I’m not able to partake in the Moonlight Flat Oysters (AUD5 each/$4.65) I can only attest to the oohs coming from my son’s lips when he ate these.
One of my favorites of the night is Storm Clams and N’Duja (AUD9 each/$8.35). These large clams are flame grilled topped with spicy n’duja and fresh lemon. They are meaty and umami-filled that I wish I had ordered more.
The Cheeseburger (AUD14/$13) is a double wagyu beef pattie burger topped with bacon, relish, pickles and cheese. The bun was a tad dense, but overall, the flavors were perfect. The patties were packed with flavor and seasoned well. Even though it looked small, it was a satisfactory item even if you were only having it as your meal.
Mulloway Tartare (AUD10/$9.30) was a display of innovation. Bits of smoked lardo are placed in a sieve and held over the plate of diced mulloway (jewfish), Jerusalem artichoke chips, kimchi and shiso. A blow torch starts flaming the lardo, melting it away, allowing the unctuous pork fat drippings to drape over the fish tartare concoction. Beautiful presentation and a nice gimmicky interaction to have with the customers.
If you’re ever in Brisbane, Queensland, take some time to check out the blossoming food scene. I was delighted to find all these new restaurants offering a level of sophistication I had not previously experienced in this town. I hope it keeps continuing in this direction.
13a 23 James Street
Fortitude Valley, QLD 4066
(07) 3252 2606