The Menu

Gerald's Bar makes this parfait silkier than most and seasons it generously. The toast arrives properly grilled and thick enough to hold up. Spread it thickly. This is a classic bistro pairing done without shortcuts, and it works as a first plate while you settle in and pick your wine.

Gerald's Bar makes this pasta in-house and the difference is immediate. The spaghetti has proper bite. Cime di rapa (rapini) is slightly bitter, wilted through the pasta with chilli and enough olive oil to make the bowl glossy. It is simple, honest, and very satisfying. Gerald's Bar understands that a great wine bar needs at least one dish this good alongside the plates.

Gerald's Bar brings a specifically Australian ingredient into this otherwise very European dish. Warrigal greens carry a mild, spinach-adjacent flavour that balances the sweetness of the mussels and the saffron's perfume. Risoni absorbs the broth into something between a pasta and a soupy stew. This dish is warming, deeply savoury, and a good reason to order a glass of white Burgundy alongside it.

Gerald's Bar sources Albany Rock oysters from Western Australia, a variety known for clean brine and a firm texture. Order three or four to open the meal. The kitchen also offers an oyster with charcuterie Kilpatrick at $7 each, which replaces the classic bacon version with cured meat. Both options reward the dollar spent on the better oyster.

Red kuri squash is nutty, sweet, and holds its shape when roasted. Gerald's Bar pairs it with stracciatella, the creamy pulled interior of burrata, and the contrast between the warm squash and the cool, milky cheese is exactly right. A strong vegetarian option at a menu that tilts heavily toward meat, and one of the prettiest plates Gerald's Bar puts out.

Gerald's Bar scales down the pub classic to a quail egg: a smaller, more precise crumb and a yolk that stays jammy at the centre. The Cumberland sauce, made with redcurrant and citrus, cuts through the richness. Order two per person as a snack before the main plates arrive. These go with almost anything on the wine list.

Gerald's Bar finishes the meal well. The yuzu curd is tarter and more floral than lemon, which lifts the meringue out of the ordinary. The pastry is short and crisp. This is the dessert to order if you want something bright to close a rich meal. The warm bread and butter pudding with clotted cream ice cream at the same price is the indulgent alternative if the night calls for it.