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Berta Restaurant & Bar Gallery | Australian Interior Design Awards - By: Anthony Gill Architects

Berta Restaurant & Bar Gallery | Australian Interior Design Awards - By: Anthony Gill Architects

Berta, Sydney

Berta, Sydney

Berta | Modern Italian | Surry Hills near Central | Innovative value for money food | Expensive wine list - all imported Italian

Berta | Modern Italian | Surry Hills near Central | Innovative value for money food | Expensive wine list - all imported Italian

Berta - Sydney - Restaurants - Time Out Sydney

Berta - Sydney - Restaurants - Time Out Sydney

Food lovers ought to take note when a restaurant makes its own cheese. At Berta in Sydney, the burrata is house-made and it shows. Three pillows of soft, creamy burrata nestle around braised fennel slices, sprinkled with fennel fronds and finished with a drizzle of olive oil. This cheese is screaming out for us to slather it on crispy rye bread.

Food lovers ought to take note when a restaurant makes its own cheese. At Berta in Sydney, the burrata is house-made and it shows. Three pillows of soft, creamy burrata nestle around braised fennel slices, sprinkled with fennel fronds and finished with a drizzle of olive oil. This cheese is screaming out for us to slather it on crispy rye bread.

Anthony Gill Berta Restaurant Sydney | Yellowtrace

Interview: Sydney Architect Anthony Gill

Anthony Gill Berta Restaurant Sydney | Yellowtrace

Brussels sprouts like you've never seen them before ~ a third of their outer leaves are deep-fried, then garnished with parmesan over thinly shaved raw hearts. According to chef O Tama Carey of Berta in Sydney, even hardcore sprout naysayers are being converted.

Brussels sprouts like you've never seen them before ~ a third of their outer leaves are deep-fried, then garnished with parmesan over thinly shaved raw hearts. According to chef O Tama Carey of Berta in Sydney, even hardcore sprout naysayers are being converted.

Slow-roasted goat with lentils and salsa verde ~  With a gentle yield of my fork, this goat meat comes apart in tender strands with fragrant herb and garlic aromas from the salsa verde.  Soft, earthy lentils are soaking up rich roasting juices like little spongelettes. We rate this slow-roasted goat as one of the stand-out winter dishes this season.

Slow-roasted goat with lentils and salsa verde ~ With a gentle yield of my fork, this goat meat comes apart in tender strands with fragrant herb and garlic aromas from the salsa verde. Soft, earthy lentils are soaking up rich roasting juices like little spongelettes. We rate this slow-roasted goat as one of the stand-out winter dishes this season.


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