Sipping a glass of Rimauresq Cru Classé Rosé, gazing out over Pittwater while comfortably reclined on a couch that wouldn’t look out of place in a grand Italian villa, is as enjoyable as it sounds – add executive chef Jordan Toft’s elegant food and the sleek service and you’re really in for a treat.
The seafood-heavy menu has style and substance beautifully balanced. A thick slick of chicken butter is presented on a warm brioche finger finished with a generous serving of trout roe that pops pleasantly in the mouth. The lobster with taglioni is large enough to share and the twirls of egg pasta are wonderful with juicy chunks of meat in saucy tomato, white wine, garlic and that under-utilised gift from the herb garden, marjoram. All that’s needed on the side here are big leaves of butter lettuce with soft herbs and lemon dressing.
If you make it to dessert – and you absolutely should – the banana souffle with chocolate custard is worth the 30-minute wait, or opt for a trio of sweets if you just can’t choose one.
While wallets may feel a little emptier after a trip to Bert’s, bellies and hearts will be full, so start saving.
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