The chefs on Bridge Street need to start some kind of club. With Bouche on Bridge the latest fine diner to open on this well-heeled thoroughfare, the number of culinary superstars has gone up another notch.
Bouche on Bridge executive chef Harry Stockdale-Powell has Rockpool 1989 and Marque on his resume, and with some of the old gang now hanging out across the street at Eleven on Bridge, it feels like he’s already settled in nicely.
The 130 year old building certainly has a new lease on life, with its exposed walls and cool new bar matching the chef’s approach to his food. Respect for the ingredients is at the heart of what you’ll see on the plate – sustainably farmed, ethically treated and meticulously prepared food has never looked so good.
Think Suckling pig paired with unripe fermented strawberries that come from the farm they’re reared; kingfish, beetroot and fennel daintily arranged on a piece of crockery that looks like it came straight from the sea and a hazelnut malt ice cream dessert that’s like a Ferrero Rocher on steroids.
You’re in good hands with Head Sommelier Seamus Brandt, another Neil Perry protégé, (ex Rockpool Bar & Grill), and Head Bartender Matt Linklater (ex-Bulletin Place), so head downstairs to The Cellar, the restaurant’s underground, refined drinking den, for a pre-dinner tipple.
Bouche on Bridge may be the new kid on the block but with knockout dishes and a cool downstairs drinking den, it will be a local’s favourite before long.
Bouche on Bridge
6 Bridge Street,
Sydney 2000
T: (02) 8278 9400
