When a restaurant delivers on price, quality and quantity. You know it’s a keeper.
And while I could mention the back alley Berta is located in, or the hidden black doors you could pass by unknowingly, but it’s not about that. At Berta, it’s all about the food.
Every Tuesday, Berta offers a four-course sagra menu. The menu features a seasonal ingredient that is disclosed on their website. For example, on one occasion it was all based around tomatoes; pickled, roasted, confit, or different varietals, it was all about the tomato.
Each course arrives and is settled in the middle of your table for sharing. On the night, tomatoes were featured in a chilli granita with diced celery on top of rock oysters, a tribute to a Bloody Mary oyster shot.
Or the confit cherry tomatoes with fennel seeds, fried capers and salsa verde, which was rich and at the same time, delicately flavoured to bring out the sweetness in the tomatoes.
Although my personal favourite was the fresh tomato sauce that was served with the bass groper. The sauce had a richness and depth that was extended by the generous amount of good quality oil, while the tomato maintained its fresh, sweet and slightly acidic taste that so complemented the fish.
And never to end on a bad note, the dessert was a perfect finish of prosecco poached peach, green tomato molasses gelato, dried tomatoes, white pepper crumble, all topped with a few rosemary leaves. The green tomato molasses gelato had an earthy note that went well with the white pepper and rosemary, while the poached peach added a fresh sweetness to the dish that left you feeling good.
During the meal, head chef O Tama Carey comes out and greets diners and explains the menu and the concept of her dishes. It leaves you with a sense that this night wasn’t just about a routine dinner but more of an event, a celebration of seasonal ingredients, aptly named a sagra.
The four-course menu is $55, with an optional wine flight for an extra $40. Sittings start at 6 or 8.30pm.
17-19 Alberta St, Sydney, 2000
02 9264 6133
|Rock oyster, celery, tomato chilli granita|
|Arancini, tomato saffron sauce, mozzarella|
|Confit tomato, fennel seeds, deep fried capers, salsa verde|
|Cherry Oxheart tomato, mint, cucumber|
|Parmesan, pickled green tomato, tomato focaccia|
|Linguinie, tomato, garlic, basil|
|roasted cherry truss tomato, white beans|
|Bass groper, mussels, anchovy, tomato, chives|
|Prosecco poached peach, green tomato molasses gelato, dried tomato, rosemary, white pepper crumble|