The Bridge Room, Sydney

For a city crowning the most beautiful harbour in the world, it is a tough gig finding really great seafood in restaurants. Even specialised seafood restaurants fail at delivering an outstanding experience. Overcooking fish, undercooking fish, overpricing miniscule scallops and overcomplicating their creations.

After a sojourn in New York, where I encountered fresh, delicious seafood, well prepared and mastered, I cast my mind back home to think where I could experience the equivalent, but kept coming up short. There were of course, those acclaimed restaurants, riding on the coat-tails of chefs long past, that have become institutions, but certainly lack the substance to really claim the seafood crown in the Emerald City.

Without a doubt, Quay stands tall with pride in this space, but for the mere mortals amongst us, with less patience to wait for four months to visit and whose pockets are not so deeply lined, what options were available with the attributes of sophiscation, accessibility and expertly cooked seafood?

 Tucked away on Bridge Street, Sydney, is The Bridge Room. It’s on a street that is central to the high finance area of Sydney; sits on a busy corner, with no views, facing a line of CBD buildings.  I knew this was a hatted establishment, though wasn’t sure what I should expect. The hype for this place is well, a little understated, and it’s really time for people to start talking up this place.  The decor is Scandinavian chic. Aesthetics count for something and the beautiful light that is captured along the east side of the restaurant compliments the decor so well.

Service is exemplary. The staff are well dressed and for a swanky place, leave the typical holier-than-thou attitudes at home. There is a humble sincerity in the service here and I know that if I had ordered Sydney Tap Water, I would have been praised for my “great choice”.
Master & Commander, Chef Ross Lusted was at the helm. The house was full, yet the delivery was precise, efficient and fresh. There was no long lingering between courses and glancing across to the other tables to stickybeak at the breadth of the menu, the servings are substantial and look beautiful. We really didn’t need the side of Broccolini, but it was tasty, none-the-less.
Sea scallops, roasted cauliflower butter, biltong $32
Sea scallops, roasted cauliflower butter, biltong $32
Moreton Bay bugs, sweet grilled endive $34
Moreton Bay bugs, sweet grilled endive $34
Hapuka, robata grilled young lettuce $44
Hapuka, robata grilled young lettuce $44
Ocean Trout, crisp skin, bella rossa peppers in ash $42
Ocean Trout, crisp skin, bella rossa peppers in ash $42
Aerated passionfruit, roasted nougatine, passionfruit ice cream $17
Aerated passionfruit, roasted nougatine, passionfruit ice cream $17
Burnt Caramel Cream Dessert $16
Burnt Caramel Cream Dessert $16

Wonderfully cooked, flavoursome fish; beautiful, sizeable crustacean and perfectly seasoned dishes, elegantly presented. I haven’t experienced dining like this in Sydney for a really long time and I’m going to make a call – world class dining and the best seafood in Sydney.

Where?

Ground Level,
44 Bridge Street,
Sydney
Did you know?
    • The Bridge Room is owner and Executive Chef Ross Lusted’s first restaurant in Australia, after running kitchens at Rockpool and the Sydney Hyatt’s harbourkitchen&bar.

The Bridge Room on Urbanspoon

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One Comment Add yours

  1. Paulina says:

    Hi there! The Bridge Room looks amazing. I was hoping to ask you a question about your post, could you email me at the address I’ve included? Thank you so much.

    Like

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