Berta Bar and Dining

Berta Bar and Dining

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Posted 2014-03-25 by lilbusgirlfollow
Looking for a fun fine dining experience with a group of friends? Then look at Berta .

I have dined here a few times and have always been impressed with the fresh flavours, the food, that amazing wine list, and the value for money. Berta is located on Alberta Street with not much signage - and hidden black doors don't help either, as I've walked past the doors a few times now.


Each course arrives and is settled in the middle of your table for sharing. Eating with a group means that you get to try many more dishes than if you were eating with just one other. We ate our way through:

Chicken liver pate bergamino lemon marmalade. This is lush and I could eat a plate of it.


Formaggi- cheese glorious cheese


Fontino risotto cake radish cherry tomatoes chilli-. I can't tell you how amazing this dish was.


Olive crumbed cauliflower crochetta. Absolutely divine.

Burrata smoky eggplant rosemary vincotto. I love loved this dish.

Kingfish crudo colatura baby turnips capers. Such fresh crisp flavours;

Tagliatelle spicy tomato chicken hearts nasturtium. My absolute favourite.


Ravioli green olive sheeps curd ricotta mascarpone.


Octopus orange chilli almond. Soft flavour hit.


Hanger steak mustard celeriac puree and pickled.


Bass Grouper radicchio fennel butter.

The meal ended on a sweet note of pumpkin suckling pig bacon walnuts watercress, a very interesting tasty combination. We also tried the iceberg herbs horseradish marscarpone and had to finish with a plate of cheese.



Every dish hit the mark for me and I couldn't pick a favourite as I thought each dish was so good.

[ADVERT]Every Tuesday, Berta offers a four-course sagra menu. The menu celebrates a seasonal ingredient that is disclosed on their website, for example, on one occasion it was all based around garlic, on another it was onion, and another night it was pickles.

The garlic sagra has become an annual event, with the garlic sourced from an organic farm near Kangaroo Valley. Dishes that were served up included a simple pasta dish spaghetti aglio e olio made with garlic, olive oil, black pepper and parmesan and, of course, buttery garlic bread.

The highlight of the onion sagra were the onion rings, crunchy
deep fried goodness that dissolved into nutty taste in your mouth.

During the four course meal head chef O Tama Carey comes out and greets diners and explains the menu and the concept of her dishes, and often the producer of the key ingredient would also be attendance and speak about his produce. The wine selector would also speak about the wines selected for this key ingredient.

Berta leaves you with a sense that this night wasn't just about a dinner but more a celebration of seasonal ingredients, aptly named a sagra.

Make a night of it and try Berta.

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134329 - 2023-06-13 10:34:36

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