Top 10 Queensland restaurant reveals mammoth makeover plans

Loved by locals, tourists and restaurant critics alike, one of Brisbane’s most iconic restaurants has shared its dramatic renovation plans and new head chef details.

It’s consistently been named one of Queensland’s best restaurants, is loved by locals and is a tourist drawcard, now Brisbane Middle Eastern eatery Gerard’s Bistro is revealing what’s happening with its monster makeover.

The Fortitude Valley stalwart, which closed on July 1 to begin construction, is being completely revamped, with the space stripped back to just a shell before taking on a new modern look, feel and focus inspired by owners, the Moubarak family’s matriarch Salua.

“Where a lot of the inspiration comes from for me, it’s basically Mum,” said son Johnny Moubarak.

“She’s the epitome of food, culture and hospitality for me. If you go into her house, even if you’ve eaten you’re still going to eat more, and everyone that walks off her dining table has a smile from ear to ear, so what we’re trying to do is take what we can from that,”

Co-owner Johnny Moubarak and chef Jimmy Richardson, holding a giant booza pounding stick, are preparing for the reopening of Gerard’s after a monster makeover. Picture: Lyndon Mechielsen

While the previous incarnation of Gerard’s featured elaborate, fine-dining-esque dishes, the 2.0 version will take things back to basics. That means food designed to share and cover the entire table, with authentic flavours from the Levant region, including Lebanon, Palestine, Turkey and Syria.

Bringing the vision to life will be new head chef Jimmy Richardson, who has returned to the restaurant following the departure of chef Adam Wolfers, who suffered a freak stroke while bike riding two years ago.

“The food’s got to be authentic. The flavours have got to be authentic,” Mr Richardson said.

“We’re not looking at over complicating anything. We’re starting with authenticity and then workshopping it to a restaurant dish.”

Diners can expect everything from a Palestinian salad served tableside to calamari tartlets and modern twist on a babaganoush, as well as the traditional Lebanese stringy ice cream booza, which is made by pounding the custard mixture with a giant wooden stick.

The venue’s dramatic new design by award-winning Brisbane architect Jared Webb will reference the Middle East, with terracotta rammed earth walls created from two truckloads of soil shipped into the site; alongside a spectacular central bar and two private dining rooms – one for 12 and one for 26 guests.

There will be seating for a total of 120 diners, including in the outdoor alleyway, which is also undergoing a revamp.

The new-look Gerard’s is due to open late October, early November.