WHAT’S ON
We love a special occasion, so we’ve created our own.
Le Tour de France d’Herve
Every Saturday in July
From 5 July 2025
Join us this July as we journey through four iconic French regions – from Lille to Paris.
Each Saturday, we’ll showcase the unique flavours of a different arrival town with a curated menu of regional dishes and matching drinks, all offered at a special price.
Each week on Wednesday, we will announce the upcoming ‘Saturday’ Le Tour special on social media - so make sure you’re following along!
Celebrate the spirit of Le Tour with us – one plate at a time.
Pintxo Pote
Every FRIDAY, 4pm to 6pm
From 18 July 2025
A Basque tradition, reimagined in our little corner of Albion.
Across the Basque Country, locals gather at the bar for pintxo pote - a beloved ritual of small bites (pintxos) served with matching drinks (pote). It’s casual, social, and full of flavour - the perfect way to welcome the weekend.
At Hervé’s, we honour this tradition with a distinctly Brisbane twist.
Three seasonal pintxos - crafted by our chefs using the finest local ingredients.
Three matching drinks - curated to complement each bite, from wine to vermouth to something unexpected.
Looking for something more? No problem! Enjoy our extended Tapas menu or one our more substantial options, did someone say Parisian gnocchi?
Pull up a stool at the bar, order a set, and settle in. Good food, great drinks, and the effortless charm of a Friday evening done right.
P.s. If you are one of our regular 'Oysternooners' don't worry, we have you covered.
A Special Tuesday at Hervé’s – Truffle & Wine Celebration
Join us as the country comes to town. We're opening specially on Tuesday 12 August, ahead of the Ekka public holiday, for an evening of fine wine and the last of the season’s truffles.
Dine à la carte, indulge in our Signature Tasting Menu, or enjoy a selection of limited-edition truffle specials – each dish designed to showcase this luxurious ingredient, before we say goodbye to another season.
Truffle specials will include:
Entrée - Moreton bay bug and truffle mousseline cannelloni, sauce americaine shaved truffle $32
Main course - “Boeuf en croute” Tasmanian grass feed eye fillet wellington, foie grass and truffle farci, Bordelaise sauce $77
Oh, and we will open the bar from 4pm, if you’d prefer to try to our new tapas menu.
Bookings now open.