Restaurant Guide

Gerard’s Bistro: Restaurant review

A rich, multi-layered menu that draws from Lebanese, Sephardic and Ashkenazi traditions, and is boosted with an arsenal of techniques.


In pursuit of flavour? Gerard's kitchen draws inspiration from its owners' Lebanese heritage but also from chef Adam Wolfers' Sephardic and Ashkenazi roots. This rich multi-layered mix is boosted with an arsenal of techniques – from coal-grilling to fermentation and beyond. A kibbeh snack – crafted from slipper lobster, not the more usual minced meats – sums it up tastily; the sweet oceanic tumble brightened with blood lime and arrayed on a savoury walnut biscuit. Punchy coriander chutney enlivens sweet bar cod, offset by the tang of tiny green tomatoes; coal blistered eggplant is a silken base for crab-a-ganoush – a fluffy spanner crab spin on the dip. Wolfers' breads are exceptional. Service can sometimes be uneven but the pace is smooth, while Mid-century inspired interiors are evergreen. Just like the strawberry booza – a surprisingly classic vibe with its sesame tuile and piped halva cream. Expect a drinks list as cliché-free as the rest of this unique game-changer.


Gerard's Bistro
Gerard's Lane, 14/15 James St, Fortitude Valley, Qld
(07) 3852 3822
Chef Adam Wolfers
Price guide $$$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.