berta chicken liver pate $16
A lovely way to start the night. The pate was dense and rich having a smooth meaty taste which went very well with the sticky sweet jam accompanying it.
bruschetta nduja peppers $12
A fiery delight, the roasted peppers on top brought more flavour than heat to the party. Where as the nduja (pronounced en-doo-ya), a spreadable hot salami from Calabria, Italy, came up with both fist’s swinging in a heat and flavour K.O. combo.
smoked mullet cucumber ginger upland cress $16
I’ve never had smoked mullet before so I was pretty interested to try this one. The flesh is firm and to me the taste is like a more subtle version of mackerel only less oily and smoked. The cucumber and ginger brought a freshness to the plate on top of a pleasant crunch.
paparadelle duck ragu mushrooms $29
A magic dish, full of rich hearty flavours from the tomato, mushrooms and the duck meat. A big and extremely welcomed surprise was the scattering of creamy duck livers making this dish even more delicious than I had expected.
wagyu rump silverbeet jerusalem artichoke horseradish $36
What a nice piece of ass! I mean rump of course. It was super tender with a nice fat ratio making it melt in the mouth. The Jerusalem artichokes added a nice sweet earthiness to the mix while the horseradish gave a little punch to wake up the senses.
lamb forequarter lombardo peppers white bean $34
I do enjoy a nice plate of lamb. Berta’s was tender and moist with a nice fatty layer to add flavour. Resting on a bed of greens and some white beams to add some creaminess.
These chewy chocolaty puffs of air were a sensational way to finish the night. Not too heavy on our already full bellies they left us with a sweet taste in our mouth and sweet memories in our mind.
17-19 Alberta Street
Sydney NSW 2000