Bertie

A modern British winebar-cum-bistro that’s a breath of fresh air.

Among the mélange of recently opened eurocentric bars, Bertie, a winebar-cum-bistro with a modern British menu, is a breath of fresh air. Taking cues from contemporary London restaurants, the bar serves up polished takes on British classics, imbuing unprepossessing pub food like Welsh rarebit and Scotch eggs with nuance and elegance. Where the food menu is short, the drinks offering is considerable. Wine by the glass is scrawled on the chalkboard, while the list of bottles – unsurprisingly since the venue shares owners with Vincent Wine – is well considered. If there’s a theme, it’s to put local drops alongside Old World alternatives, with scope and a willingness to go off piste. Think South African chenin blanc or Picpoul from the Languedoc among familiar Australian labels, with affordability and drinkability front of mind. Staff know their stuff and are happy to offer recommendations, local beers are on tap, and bartender James Connelly continues to prove his prowess with a cocktail shaker (Burnt Butter Old Fashioned, anyone?). Pair it with share plates, like beef striploin with bone-marrow gravy or a spin on coronation chicken. But don’t skip the Scotch egg, which is cloaked in pork and sage mince and a double coating of panko for a crisp crust, before being plated up alongside a fruity housemade HP sauce. A must, especially with a drink.