It looks like the wait for the second phase of The Newport’s development is finally over, with new restaurant Bert’s opening its doors today. 

In typical Merivale fashion, the bar and brasserie is a stylish one. Taking cues from the grand hotel dining rooms of the 1930s, Bert’s interiors match its menu, which will serve a coastal European range of dishes inspired by an era long gone by.

Executive chef Jordan Toft is in charge of fare who alongside head chef Sam Kane, will utilise fresh Australian produce, presented in a simple bar elegant fashion. “We want to create that sense of relaxed indulgence you experience on a coastal European holiday; to capture the feeling when you decide to order the fresh lobster or relax into the afternoon with champagne and oysters”, says Toft,“it is very special, yet completely fuss-free.”

The dining area of Bert’s will be divided by an open kitchen. Dishes will include the likes of delicate toasted brioche fingers, a daily selection of crudo served with virgin grape seed and muscatel vinegar dressing, and a selection of seafood (like hand-picked whole mud crab with lemon and mayonnaise, and oysters on the half shell) in the raw bar.

There’s a larder, set to overflow with salads like the ‘crudite & bagna cauda’ – raw vegetables, warm shallot and anchovy dip – and the ‘Avocado Bert’ with creamy avocado, chopped egg, tarragon, chive, chervil and togarashi. While a grill and oven combo will take care of mains, ranging from Brooklyn Valley grass-fed rib eye to double pork rib for two with peach glaze and garlic flowers. There is also a strong seafood contingent (it is the North shore after all), from whole and fillet fish, to fried school prawn with red spice and buttermilk hot sauce and basque-style baked crab.

A plethora of decadent desserts have also been promised. Think along the lines a fresh mango and coconut pavlova and finger lime syrup, as well as an apricot and peach frozen cake with yoghurt, vanilla ice and marshmallow.

To wash down your feast is a 750-strong wine list curated by Merivale’s two Master Sommeliers Franck Moreau and Adrian Filiuta. There is a focus on classic Australian and European wines (with particular mention to rosé), as well as a handful of emerging and quirky labels thrown in for good measure. A more creative tipple will also be available courtesy of Merivale’s Group Bars Manager Sam Egerton who has crafted a cocktail menu inspired by grand European hotels and American country clubs.

If you were looking for another excuse to visit The Newport, it looks like you just found it.