Bouche on Bridge – the name includes a French word (for ‘mouth’), so it must be fancy right? Right! The venue is headed by Harry Stockdale-Powell, an ex-Rockpool chef, and it prides itself on providing a menu of accessible fine dining.
You’ll find no frills or novelties but a well-thought out menu focusing on sustainable produce. The elegance of the venue’s décor allows the delicately plated dishes to take the spotlight during your experience.
So what sort of food does this include? Try freshly shucked oysters, wallaby and lamb from Tasmania or an eschallot tarte tatin with parmesan ice-cream. You heard correctly – a tart covered in sweet onions and topped off with a savoury ice-cream creation.
Chicken parfait, mulberries, chicken skin 16
What a savoury to start with! The parfait was rich and creamy, the golden skin bringing a delightful texture change. The mulberries reduction was a nice tart cut through all of it making this one bloody good mouthful.
Rabbit rillet, pickled chive flowers 16
I’m a big fan off rabbit, and the soft gamey meat on our plate only solidified my love for it. What I was really impressed with were the deliciously sharp pickled chive flowers which added a delightful fresh crunch to go along with each tasty morsel.
Onion, bone marrow, beef sauce 20
Bone marrow is popping up more and more on menus for it’s decadent and moreish taste. Swimming in a bowl of lightly charred onion shells and the most divine, sticky beef sauce, this was easily one of the favourite dishes of the night.
Chicken, hay, white soy 29
Bouche on Bridge undoubtedly encapsulates the “paddock-to-plate” ethos that so many Australian restaurants are embracing today and it’s dishes like this chicken, that really show the quality of this ethos.
The moist chicken was full of flavour, sitting on a creamy bread sauce that made the dish almost homey.
Jerusalem artichokes, parsley root, sheep’s milk 22
I love love love Jerusalem artichokes! The smell alone was enough to send my tastebuds watering. The fried skin was a real treat contrasting the soft insides of the vegetable.
Butchers cut of short rib, horseradish, sorrel 44
Get a load of that marbling! This meat was perfection and literally melted in our mouths, a true testament of the kitchens skills.
So perfect in fact, that after all the food we had eaten we devoured this dish at light speed, relishing the sharp heat of the horseradish. If you don’t order this you are seriously missing out.
All in all a fantastic meal was had at Bouche on Bridge. If you love the sound of sustainable fine dining and want to make it an experience, you can book the Chef’s Table just above the restaurant to devour a monthly tasting menu and watch these professional and pleasant chefs in action.
Bouche on Bridge
6 Bridge Street,
Sydney, NSW 2000
2 Hungry Guys dined as a guest