The brussels sprouts are the perfect mix of freshness with richness. The radish, the crunch with the soft fish, is so clever. I love their beef and I always have the sashimi - it's a super treat in our household. WHAT "My husband's a vegetarian, so whenever we go out, I try to have some meat. Source of produce important: Bianca Spender. You really try to dissect the flavours it's a real craft and a real secret as to how it all comes together." They educate you about everything that goes together, they're really friendly and treat everyone specially all of the time. It's a real journey eating there, the way that they marry all the wines with it - that level of detail, they're so passionate about food. Everybody just rolls their eyes but I love it and the staff love it.
I love to ask a hundred questions about the produce and where it's made and what it tastes like. I love vegetables, so every time they do an amazing vegetable, I go 'Oh I have to go.' It's such a treat. I went to a peppers dinner - there were stuffed peppers, fried jalapeno, incredible risotto and fish and sashimi of peppers. They do a sagra night every Tuesday where they pick one product and it has to be in every part of the menu. Going great guns: Berta is thriving under the watchful eye of Andrew Cibej.