The Newport may already be one of the most popular venues on the Northern Beaches, but the venue looks set to take the lead from its nearby competition with the unveiling of its new restaurant shortly. The second phase of the pub’s major refurbishment will see the introduction of Bert’s Brasserie and Bar – an informal eatery that will be led by the stellar team of executive chef Jordan Toft, group sommelier MS Franck Moreau and group bars manager Sam Egerton.

Dishes will be coastal and European inspired, with the food proclaiming to “marry the class of the early 20th century and frivolity of the 1960s, with celebration firmly in mind.” An open kitchen sits at the centre of the new eatery, with a raw bar, charcoal ovens, and basque grills just some of the frills included. There’s an elegant brasserie and a cocktail lounge also integrated, all dressed in a colour palette of jade green and coral pink and presented in the signature eclectic style of the Merivale design team of Justin and Bettina Hemmes, Akin Creative’s Kelvin Ho and stylist Amanda Talbot.

There’s plenty of entertainment value in the planned menu – guests can tuck into natural oysters and dressed crab from the raw bar, followed by leafy salads and charcuterie from the larder. Guests can personally select a lobster from the tank, or a fish or meat cut of their choice to be cooked over the basque grills, partnered with simple servings of vegetables. Dessert is promised to similarly embrace the restaurant’s equal focus on fun and decadence. To cement Bert’s interest in entertaining, the menu has been specifically designed to cater to both those who like to share, and those who don’t.

“We want to create that sense of relaxed indulgence you experience on a coastal European holiday; to capture that feeling when you decide to order the fresh lobster or relax into the afternoon with champagne and oysters,” says Jordan Toft of Merivale’s latest offering. “It is very special, yet completely fuss-free – beautiful, fresh produce, served simply and elegantly.”

The accompanying wine hosts an interest in classic Australian offerings, including back vintages of Riesling, Semillon, Shiraz and Cabernet, alongside the European and the emerging. But cocktails will, of course, also be in be ample supply. With a list developed by Sam Egerton, the cocktails have taken cues from American country clubs, as well as seasonal and local produce available to utilise. Sam’s suggestion when it comes to a summer tipple? The venue’s take on the classic Royale – a concoction of Absolut Elyx vodka, ginger cordial and champagne, finished with finger lime caviar. To curb any accompanying hunger pangs, the bar will also offer a selection of snacks from the main menu, including tea sandwiches.

“The Newport has always held a very special place in the hearts of the Northern Beaches community; it is a truly magnificent site, in an incredible location. Our long-term vision for the venue is to create a destination that genuinely has something for everyone – all occasions, ages, budgets and tastes,” says owner Justin Hemmes of the group’s plans for The Newport. “We opened the outdoor area first to provide a vibrant gathering place where friends and families can get together over a beer and a casual bite to eat. Now with the launch of Bert’s, we can also offer a special experience for those wanting that little something extra. Outstanding food and exceptional service in a beautiful setting – but still very comfortable and relaxed.”