Post image for The Bridge Room – Sydney

The Bridge Room – Sydney

by Suha on September 10, 2011

Chef Ross Lusted was ex Rockpool and then spent the past 10 years launching Aman resorts around the world. He has now returned to (lucky) Sydney and opened the Bridge room in the city centre. The feel they have tried to create is fine dining in a relaxed atmosphere and I think they have managed to do that well. The staff were really friendly but extremely knowledgeable. They knew their food and wine well. Helen has created a great wine list focusing on biodynamic wines and her suggestions were all great. During his time in Asia, chef Ross has brought back the Robata style grill and a lot of dishes are cooked in that style over charcoal and slow smoked. Really yum. Both my stand out dishes were cooked this way. I really enjoyed this restaurant and would go back. It was a bit pricey compared to other restaurants however being in the city centre they will probably get the lunch crowd in for their great steaks.

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Raw wagyu shoulder, smoked enoki mushrooms, celtic sea salt, horseradish, soft pickled chilli – the mushrooms were to die for. Succulent, smokey, meaty, fresh. Beautiful

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Scallop, buttered corn, osmanthus flower, biltong, burnt butter, thyme leaves – the buttered corn was interesting. It was baby corn kernels sliced off the cob. Nice. Would have liked more burnt butter sauce though

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Salad of oysters and red leaves, pork cheek lardo, blood orange, citrus dressing – big fat oysters…

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Ash grilled duck cooked sous vide hence soft as can be, vincotto set fig, mustard fruits, red chard

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Mahi Mahi with fava beans and puy lentils

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David Blackmore’s wagyu, slow cooked veal tongue, duck egg, dutch cream potato, smoked banana shallots – oh my god – an amazing dish. The steak was smokey and perfectly cooked. Loved it.

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Burnt caramel cream, candies beurre bosc pears, pistachio ice cream, mint salad – I just loved this one. It was beautiful and I so cleaned the bowl. Preferred this over the chocolate which does say a lot.

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Chocolate cannelon, campo’s caramel, aero bar, raspberries

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