Gerard's Bar James Street

Gerard's Bar James Street

James Street welcomes its newest addition; a bar and charcuterie house... done differently.

By Lucy Stephens | 22nd May 2014

It seems like each week, a new and exciting venue is opening its doors in Brisbane. This week is no different with retail and lifestyle precinct, James Street, welcoming Gerard’s Bar.

Gerard’s Bar is the latest venture by the Moubment Group – think Gerard’s Bistro, Hatch & Co., Laruche and Lychee Lounge – offering guests a full-service bar and charcuterie.

Nestled behind Gerard’s Bistro, away from the hustle and bustle of James Street, the location creates the perfect illusion of escapism - and just a touch of exclusivity.

Owner, Elie Moubarak says the bar has been designed so guests lose track of time when they step into the venue.

“Our vision was to create a space where people can immerse themselves in their surroundings and become involved in the creation of their food and drink,” says Elie.

Gerard’s Bar echoes its sister venue’s penchant for warm, friendly hospitality in comfortable, yet luxurious sounds.

A long bar acts as the focal point of the interior’s design, inviting guests to sit and watch as their charcuterie is prepared and their cocktails mixed.

The bar menu has been designed by award-winning head chef, Ben Williamson and features a range of artisan meats and house made salumi.

Gerard’s Bar caters for everyone with vegan and vegetarian charcuterie filled with fermented and baked vegetables are also available.

The bar’s drinks list encompasses a range of wines, sherries, beers, spirits and imported aperitifs, selected to complement and enhance the flavours of the food.

Gerard’s Bar operates seven days a week  - 3pm 'til late Monday to Thursday, and midday 'til late, Friday to Sunday.

Gerard’s Bar
13A, 23 James Street, Fortitude Valley
P 3252 2606



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Article by Lucy Stephens

Lucy Stephens is a Senior Digital Journalist and Content Strategist at Style Magazines. She's a travel addict, considers gelato an appropriate meal for breakfast, lunch and dinner (salted caramel, preferably), and suffers from a moderate to severe case of FOMO (fear of missing out).


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