| Fig and barberry sourdough - with cultured butter and James Street rooftop honey | $12 |
| Watermelon, summer berry and mint - with spiced sour cherry syrup | $16 |
| Our own spiced granola - caramelized yoghurt and roasted fruit | $16 |
| Milk and almond pudding - pistachio halva, pomegranate and rose | $16 |
| Fresh za’atar flatbread - with boiled eggs, mint, tomato, basturma and labneh | $16 |
| Eggs ched in garlic yoghurt - smoked paprika, walnut crumbs and Aleppo pepper with sourdough soldiers | $18 |
| House-smoked mackerel - avocado, Persian feta, za’atar, pickled radish and toast | $18 |
| Sardines on toast - vine leaves, smoked lardo, confit tomato and preserved lime | $19 |
| Ful medamas - Fava beans braised in olive oil and cumin with crumbed smoked eggs | $16 |
| Baghdad eggs - fried in cumin, garlic, mint and lemon on flatbread with tahini yoghurt | $18 |
| Black pudding - fried quail eggs, manchego custard, flamed grapes, smoked almonds | $22 |
| Shakshouka - eggs baked in tomato and roasted pepper, merguez, blackened onion, hung yoghurt | $26 |
| Crisp suckling pig - with ched eggs, kale, melon and pimientos | $28 |
| Apple or orange juice - Beetroot, apple, carrot, celery, Orange, pineapple, lemon, ginger, Watermelon, apple, pomegranate, mint, Virgin Mary – tomato, Worcestershire, harissa, lemon | $6 |
| Damascus rose bud Iced Tea - with saffron rock candy | $4 |
| English breakfast - Earl Grey, Sencha Green, Peppermint, Chamomile | $4 |
| Lavazza Top Class Coffee | $4 |
| Organic house bread - with smoked Pepe Saya butter | $7 |
| Moonlight Flat oysters - NSW, shucked to order, harissa dressing | POA |
| Moonlight Flat Angassi oyster - steamed in yoghurt, green onion and garlic oil | $7ea |
| House-made preserved meats - Lebanese pickles and Medjool date puree | $26 |
| Bekaa wings - kishk yoghurt and rose petals | $16 |
| Mackerel and piel de sapo melon tartare - orange blossom, chive and fried scales | $18 |
| House-cured basturma - buttermilk custard, pickled chilli and organic rye | $18 |
| Smoked marrowbone - salted cod and potato mousseline, burnt bread, sour herbs | $22 |
| Braised goat - buttermilk, silken eggplant, walnut crumbs and cumin ash | $28 |
| Heirloom tomatoes - zucchini flower, buttermilk, walnuts and date molasses | $16 |
| Murray cod - mussels and oysters in kishk, sweet onion, hazelnut, fermented green strawberry | $26 |
| Coal-grilled broccolini - kale, shallot oil and lemon | $12 |
| Coal-grilled octopus - smoked butter and almonds, chilli and green strawberry | $24 |
| Free range duck breast - caramelised pumpkin, quince, sour golden raisin and oat | $32 |
| Smoked new potatoes - tahini yoghurt, sumac and pork floss | $14 |
| Coal roasted quail - spiced farro, rose scented apple, caramelized yoghurt | $26 |
| Slow-roasted heirloom carrots - dukkah, mint and tahini curds | $14 |
| Whole smoked eggplant - kishk yoghurt, blackened onions and mint | $14 |
| Blackmore wagyu blade - charred in black cardamom with egg yolk, onions, licorice and yeast | $28 |
| Fried cauliflower - tahini, ras el hanout, smoked almonds and pomegranate | $14 |
| Suckling pig cooked in buttermilk - parsnip bark, Aleppo kimchi and spiced walnuts | $36 |
| Aged lamb tagine - pickled carrots, dates, candied green olive | $24 |
| Morasa Polow – Iranian jeweled rice with pomegranate, smoked almond and pistachio | $12 |
| Slow-roasted full-blood wagyu brisket for two with seasonal accompaniments | $48 |
| Rose, barberry and pistachio nougat | $8 |
| Turkish apple, walnut and spiced rum | $16 |
| Pistachio, halva, and our rooftop honey | $16 |
| Cardamom, cream, raspberry and orange blossom | $16 |
| Dark Chocolate, date, hazelnut and sour cherry | $16 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Quench The Standard Market Company | Italian, European |
| Kellett Partners Pty Ltd | European |
| Spanish Tapas Bar | Spanish, European |
| Grill'd Healthy Burgers Emporium | Health Bar, Italian, Steak, Barbeque, Hamburgers, European, Takeaway Food |
| Kwan Wo Noodle Food Factory | Asian, Noodles, European |
Below you'll find samples from menus of places nearby.
| Home Made Style Dumpling (4) (steamed or fried) | $7.60 |
| Vegetarian Chow Mein with Oyster, Szechuan or Satay Sauce | $14.50 |
| Deep Fried Sole Fish with Pepper & Salt | $23.50 |
| Braised Beef Brisket in Hot Pot | $15.50 |
| Prawn Toast (4) | $7.60 |
| Hot & Sour Soup (or veg) | $7.80 |
| Chicken Chow Mein with Oyster, Szechuan or Satay Sauce | $14.50 |
| Lemon Chicken | $14.50 |
| Clean Here for the full menu for Enjoy - Inn Restaurant |
| Zinger Stacker Burger | $8.95 |
| Hot & Spicy Chicken 1 Piece | N/A |
| Hot & Spicy 3 Piece Box - 3 x Hot & Spicy 1 x Potato & Gravy - Regular 1 x Dinner Roll 1 x Seasoned Chips - Regular, 375ml drink | $10.95 |
| Regular Twister - | $6.95 |
| Kentucky Burger | $7.95 |
| Original Recipe Chicken 5 Pieces | $12.95 |
| Zinger Bacon and Cheese Burger combo large - 1 x Zinger Bacon & Cheese Burger 1 x Seasoned Chips - Large, 600ml drink | $10.95 |
| Family Feast - 2 x Original Recipe Chicken - 5 pieces 2 x Seasoned Chips - Large 1 x Coleslaw - Large 1 x Potato & Gravy - Large, 1.25lt drink | $28.95 |
| Clean Here for the full menu for KFC |
| Double Choc Chip | N/A |
| Sweet Onion | N/A |
| Hot Chilli | N/A |
| Coke Zero - 390ml | N/A |
| Chicken Strips | N/A |
| Veggie Patty | N/A |
| Turkey & Ham | N/A |
| Capsicum | N/A |
| Clean Here for the full menu for Subway |
| PREMIUM EYE FILLET (220 gr.) Grilled Australian premium beef fillet served with roasted garlic mash potato, seasonal vegetables and red wine jus. (gf) | $37 |
| CHICKEN RISOTTO Pan fried chicken and pumpkin in a creamy risotto finished with sage and Grana Padano cheese. (gf) | $24 |
| MUSHROOMS Sautéed mushrooms with garlic. (GF) | $9 |
| CALZONE Air dried beef rib fillet, mushrooms & mozzarella. (folded pizza) | $23 |
| CHICKEN PENNE Pan fried pieces of chicken breast with spinach and a creamy basil pesto sauce finished with Grana Padano cheese. | $23 |
| SAND CRAB & SCALLOP RISOTTO Fresh Australian sand crab and sea scallop meat in a seafood bisque risotto topped with fresh rocket, Grana Padano cheese and EVO. (gf) | $28.50 |
| CHICKEN Herb and garlic roasted chicken, capsicum, baby spinach and mozzarella cheese. | $23 |
| LAMB Roasted lamb, capsicum, fetta and mozzarella, topped with tzatziki and fresh rocket. | $23 |
| Clean Here for the full menu for Capri Cafe Bar |
| Chocolate, caramel & hazelnut tart | N/A |
| Philly cheese steak Sliced steak with caramelised onions, roasted red capsicum and melted cheese on toasted ciabatta. Served with seasoned chips and a garnish salad. | N/A |
| Lean leg ham, cheese & tomato omelette A fluffy omelette made with cage-free eggs, lean leg ham, diced tomato and cheese. Served with roasted tomato and toasted ciabatta. | N/A |
| Fruit toast | N/A |
| Beer battered flathead fillets & chips Fish fillets encased in a light, crunchy beer batter. Served with tartare sauce, seasoned chips and salad. | N/A |
| Raspberry baked cheesecake | N/A |
| Fish with chips or salad | N/A |
| Lean leg ham & cheese fingers with chips or salad | N/A |
| Clean Here for the full menu for Coffee Club The |
| Name | Cuisines |
|---|---|
| Sense Japanese Takeaway | Japanese, Asian |
| Happy Chef BBQ & Chinese Restaurant | Chinese |
| Quench The Standard Market Company | Italian, European |
| Fresh Sushi Co | Sushi, Japanese, Asian |
| Kellett Partners Pty Ltd | European |
| Enjoy - Inn Restaurant | Chinese |
| KFC | Hamburgers, Takeaway Food |
| Cloudland | Modern Australian |
Notice wrong information? Help us keep everything about Gerard’s Bistro up to date.
Click here to send us an updateGerard’s Bistro, a proven critic favourite, is among the latest stylish restaurant instalments to hit the fashionable James Street precinct in July 2012. This enticing and enveloping culinary destination is the result of the forward-thinking Moubarak Brothers who are responsible for bringing you Fortitude Valley’s Laruche Bar and West End’s Lychee Lounge. Elie Moubarak cultivated the modern décor featuring a textured environment while embracing and maintaining a relaxed style. The intelligently simplistic design crafts a flow through a series of linking facets, creating a unique experience for every patron. Head Chef, Ben Williamson, has well and truly earned his position among the elite of Brisbane’s restaurant scene renowned for his work at Urbane and Cha Cha Char. The menu takes inspiration from Southern Europe, The Middle East and Northern Africa, featuring seasonal local produce and exciting flavours. To complement and match with this ever-enticing menu, Gerard’s offers an extensive wine list to enjoy. Gerard’s currently operates six days a week, for both lunch and dinner, from Tuesday to Sunday.
The opening hours for Gerard’s Bistro are coming soon
