Herbert is an exciting and fancy vegetarian and vegan restaurant offering a conscious plant-centric menu utilizing local and foraged ingredients. Herbert will exceed expectations whether you are Vegan, Vegetarian, Pescatarian or Flexitarian.
Co-owners Leon Johnston and Alex Mckechnie created a restaurant making vegetables taste incredible, and switching to vegetables is very much in the now.
Herbert’s stylish bistro setting is complete with an open kitchen where chef Mitchell Bodycote creates his magic with creativity and talent.
The restaurant’s interior has plenty of green foliage to brighten the space, light timber tables and chairs and comfy lounge seating on the exterior walls. It is a warm, welcoming atmosphere where you can dine at the bar and watch Alex craft exquisite signature cocktails.
Herbert’s bar is sleek in design and offers next-level cocktails and an eclectic wine list that perfectly complements the menu.
On the breakfast menu, House Smoked Pernod Salmon – Smoked salmon, cucumber pickle, potato pave, poached free-range egg, house-made yogurt, and chervil.
Or if you are feeling hungry, Herberts Big One – Tanglewood organic sourdough, black forest bacon, chipolatas, Noosa Reds tomatoes, silver chard, mushrooms, and poached eggs.
The dinner menu is a collection of shared plates featuring locally foraged ingredients, native fruits, farm-fresh vegetables, and lots of love.
Expect art on a plate with seemingly simple combinations such as pickled zucchini, lemon myrtle and cashew ricotta, pinenut praline and persimmon or the watermelon with tamarind glaze, macadamia and tahini milk, green chilli oil, cucumber salt and wakame.
For medium plates, the hiramasa kingfish crudo is elegantly topped with fennel and verbena, native pepper, carrot and ginger emulsion or the charred cabbage with sesame, brown butter, miso caramel, furikake and hazelnuts.
On larger plates, the roast butternut pumpkin with shiitake ketchup whipped silken tofu, and wild grains. Or the crispy spiced cauliflower pastrami with Herbert spice rub, pickled and fresh Cucumber and labneh, an absolute must when visiting Herbert.
To finish, Chocolate and Avocado Cream, maple, candied cacao, berries, mint, lime or the Lemon Myrtle and Cashew Cremeux, yuzu gel, Davidson plum and meringue.
Opening Hours: Breakfast – Thursday to Sunday, 7.30 am to 11.30 am.
Dinner – Wednesday to Monday from 5.30 pm and closed on Tuesday.
