Forming an exciting gastronome adventure, Gerard’s has been spicing up James Street’s dining scene since 2012 with an exotic fusion of eastern Mediterranean and Middle Eastern cuisines. Executive chef Jimmy Richardson is bringing his creative and technical skills to the fore when shaping the offering, using ageing, fermenting and curing methods to deliver dishes that are simple in presentation, but complex in terms of flavour. The Gerard’s menu breaks down into simple categories – you’ve got the always essential breads and dips, a suite of raw and fermented snacks, star seafood and meat options, large share-style showstoppers, sides, and desserts. Morsels like woodfire-licked skewers of Westholme Wagyu karubi plate shawarma and one-bite buckwheat ara’yes filled with candied beets leading into larger-format plates of Walkers swordfish mujadara with woodfired lentils and tahini butter, and Brisbane Valley quail mombar with black barley molasses. The lengthy wine list showcases varietals that best match with the food, while a suite of signature cocktails showcase a slick infusion of Middle Eastern influences.


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