New Quay, 45 New Quay Promenade, Docklands
03 9670 0199
Contemporary, Modern Australian


  • Meatballs
  • Harvey Bay Scallops
  • Lamb Shanks
  • Spaghetti¬†Marinara
  • Lemon Tart
  • Sticky Date Pudding

The Good

We were off to a brilliant start with the Meatballs. Stunningly presented, the meatballs were topped with melted mozarella and sat in a pool of richly flavoured, full-bodied tomato sugo. Chomping down on each ball, we were rewarded with incredibly soft and juicy meat that was coarsely grounded, provided good texture yet almost melted in your mouth. The aromatic beef flavour was perfectly accompanied by the sweetness of the tomatoes, while the crunch of the grissini provided a variation in texture. Simply delicious.
We also enjoyed the Harvey Bay Scallops. Served on actual scallop shells, we found the protein incredibly fresh and had a slight crispness throughout, no chewiness to be found whatsoever. This was accompanied by a creamy and slightly rich cauliflower puree, and we enjoyed the coarseness the macadamia dukkah crumbs contrasting the softness of the other components.
The star of the show was undeniably the Lamb Shanks. Slow braised to incredible softness, the lamb protein simply fell apart with the push of a fork. Served with rosemary tomato sugo that provided a beautiful sweetness and a herby undertone throughout, this delicately balanced with the savoury lamb protein and made some very appetising flavours. Underneath sat a huge portion of creamy garlic potato mash, so smooth and creamy with a very rich sensation. This was a simple and very hearty dish, the perfect comfort food that’s well-executed and highly appetising.
It was dessert time, and we started with the Lemon Tart. With a nicely charred caramelised top, it was almost like cracking open a creme brulee. The lemon curd within provided an incredible tang, perhaps too sour to be eaten in solitary. However, the flavour was just right when combined with the whipped cream and the sweet citrus sauce. All served in a buttery biscuit crust, this was one amazing tart.
The evening ended with the Sticky Date Pudding, and what a spectacular end it was. Topping the pudding was a scoop of vanilla ice cream, dribbling down the sides as it slowly melted. The pudding itself was moist and spongey with a slight dense sensation. This was coupled with an exceptionally creamy and appropriately sweet and lightly salted butterscotch sauce, adding a pleasant richness to the dessert and holding all the components together.

The Mediocre

We felt that the Spaghetti¬†Marinara fell short of expectations. Despite an abundance of incredibly fresh and well-prepared seafood, the dish didn’t quite deliver the flavours we were hoping for. The oil base could’ve been richer and creamier, and complemented by more spices to provide additional depth. This was however salvaged by the delicious seafood. Generous tender chunks of salmon, an abundance of mussels that were so soft and juicy, and of course, the delectable charred king prawn that provided great depth in flavour.

The Bad


The Verdict

Dinner at Berth surely didn’t disappoint. With stunningly presented food that delivered on both taste and beauty, Berth flawlessly fuses modern execution with time-tested and traditional dishes to create an amazing sensory experience.

Would Penguin Eat Again?

Absolutely. I’m still dreaming about those meatballs, and that Sticky Date Pudding….
Penguineats would like to thank Berth and Eat Marketing Concepts for inviting us.

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Berth Menu, Reviews, Photos, Location and Info - Zomato