After more than a decade – and almost two years since its renovation – Gerard’s still has the moxie that helped redefine Brisbane’s dining scene. It’s seen in the drinks, including creative cocktails flavoured with baharat salt and za’atar, an arak offering and wines from Lebanon and Morocco. It’s also in chef Jimmy Richardson’s respect for Levantine flavours. Wood-grilled manoushe flatbread, for example, is slathered in toum and curry leaf za’atar, making it an ideal vessel for creamy baba ghanoush enriched with parsley oil. Proteins, meanwhile, are turbo-charged with flavour. A charred octopus tentacle rests in rich lamb kabsa sauce next to a dab of eggplant jam, while meticulously diced wagyu kibbeh nayyeh comes with a separate plate of accompaniments, including kamouneh spice, labne and fresh mint. The sleek dining room with its rammed-earth walls, inspired by ancient Lebanese tombs, is another reason this diner remains as essential as ever.
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