We're wolfing down Gerard's Bar's new menu
Since stepping into the role of executive chef at Gerard's Bistro eight months ago, Adam Wolfers' house-made breads have become something of a staple at the acclaimed James Street stalwart.
From the perfectly charred and chewy bagel to the buttery malawach, the breads on Wolfers’ menu don’t fade into the background as an accompaniment but fortify and affirm the menu’s Middle Eastern and Jewish influences in a way that most Brisbane diners haven’t experienced before.
Now, Wolfers has shifted his focus to the menu at Gerard’s Bar set to launch Thursday, March 19, kicking off with a list of 12 authentic mezze to pair with fluffy wood-fired laffa bread including wagyu basturma, zhoug, and camel feta. Other fresh-faced highlights include swordfish falafel with tahini and onions, and a cheesy borek (yes, more bread!) with zhoug and labne.
While we were guilty of downing more than a few of the cheeseburgers that featured on the former menu, our peepers are now set on the meat manoushe with herbs and lemon, and chicken pitas loaded with toum, pickles and zhoug—both essentially dressing up the dirty post-drinking kebab and bringing it forward a few hours!
The new additions don’t end on the food menu, either, with an updated cocktail list also taking inspiration from the region—take the Delightful Turk cocktail with Absolut vodka and White Cacao, orange blossom, rose water, watermelon, rhubarb, and a lemon-milk clarification.
Now, with a cohesive influence and expression across both Gerard’s Bistro and Bar, the hardest choice has become which one you’ll settle in to…