Gerard’s Bistro – Fortitude Valley, Brisbane

130928 Gerard's Bistro CharcuterieRecently rated one of Brisbane’s best restaurants by Gourmet Traveller, Gerard’s has been on my bucket list for a while. The attraction? Modern middle-eastern cuisine served share-style, intriguing décor and an impressive wine list. It’s also conveniently located if you’re heading towards the Valley for a show – walking distance from The Tivoli and the Judith Wright theatre and close enough to the Powerhouse for a quick pre-show dinner if you’re driving.

The menu is diverse and thoroughly contemporary – house-made smallgoods and pickled accompaniments abound and its clear smoking is a technique favoured by chef Ben Williamson.130928 Gerard's Bistro charcuterie 3

The charcuterie board with Lebanese pickles goes so much further than the usual well-sourced and assembled offering. The house-made chorizo paste has a fabulous kick and works really well with the pickles. The liver pate packs remarkable flavour for its feather-light smoothness and finishes beautifully atop the seeded crispbread. The prosciutto is delicately smoked but watch those pickled chillies.

130928 Gerard's Bistro Suckling Pig PSSuckling pig with pear, walnuts and Jerusalem artichokes is the signature dish and it doesn’t disappoint.

The Pategonian toothfish with mussels and jamon is perfectly complemented by lentils shot through with a hint of lemon.130928 Gerard's Bistro Pategonian Toothfish 1 Both dishes work beautifully with sides of smoked potatoes with tahini, sumac and nigella; and roasted beetroot with shankleish, barberries, hazelnuts and lemon balm. Also on the menu and fantastic with our selection is the Stoneleigh Pinot Gris.

With all this we left no space for sweets, but will happily return to finish the experience.

A side note – if you’re a real foodie with a penchant for collecting recipe books, pop into Scrumptious Reads, just diagonally across from the entrance to Gerard’s. It’s open late and is the perfect appetising distraction on the way in if you’re a little early for your booking.

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