Gerard’s Bar, an offshoot from Gerard’s Bistro, has opened in James Street with a huge charcuterie window as its star.
It’s a little bit different, a lot cool and top of the new must-do list for Brisbane’s foodies. I’m talking about Gerard’s Bar, the new bar and charcuterie house opened by the Moubment Group last Wednesday night.
No strangers to hospitality, the Moubment Group’s list includes Gerard’s Bistro, Hatch & Co, Laruche and Lychee Lounge, all top Brisbane dining and entertainment venues.
This new addition is tucked behind Gerard’s Bistro and oozes city slick with raw concrete benches, reflective finishes and a long, long bar that ends in an open kitchen. Star of the show is the huge charcuterie cabinet that fronts the laneway and provides a visual menu of what’s going to be on your plate.
According to co-owner Johnny Moubarak, there are around 30 items to select from hanging in the cabinet with plenty to tempt the discerning palate. All are sliced before your eyes on the big, red slicing machine.
“People are going for the best and don’t mind paying for it,” said Johnny. “Our most expensive ham, which costs around $1000 a leg, has been the best seller. People are ordering 300 to 400 grams and loving it.”
Also on the menu are vegan cold cuts which are made in house, smoked tuna loin, cured pork fat and salami made from Australian wild boar. Throw in some pate, duck rillettes, Maffra cloth cheddar and Ortiz anchovies and you have a dream plate of goodies.
Johnnie says the cheeseburger, which combines beef, bacon, relish, pickles and cheese non-fast food style, is the other winner on Ben Williamson’s menu so far.
“This is back-to-the-roots, simple and uncomplicated food. Our wine list which draws from Morocco and Spain as well as Australia, is also attracting attention.”
The bar has a large garden courtyard at the front which locals are sure to love.
Gerard’s Bar is open seven days a week from 2pm until late.