Adam Wolfers has launched his first menu at Gerard’s Bar since his appointment as executive chef.
Wolfers has been working on the new roll-out for the past eight months, with Gerard’s Bar’s food offering now reflecting sibling venue Gerard’s Bistro.
Diners can expect a vegetable-forward menu that revolves around Middle Eastern flavours.
Dishes include chickpea hummus, aged tahini, camel milk feta and labneh that can be teamed with wood-fired laffa bread.
Larger plates span everything from wood-fired cheese, meat manoush and pita kebabs alongside swordfish falafel and fried kibbeh.
Wolfers ran Sydney pop-up Etelek before he made the move to Gerard’s to take over from Ben Williamson.
“It came at the right time,” Wolfers told Gourmet Traveller. “I need to do something else and thought if there’s anywhere I can see myself working, it would be Gerard’s.”
Image credit: Declan Roach
