Approachable isn’t a word often used to describe fine dining but there is really no better word to explain Sydney’s Bouche on Bridge. Bringing new meaning to the concept, Bouche on Bridge serves elegant and exceptional quality meals without a hint of pretentiousness.
Established by Harry Stockdale-Powell and Emma Darrouzet in 2016, Bouche on Bridge offers approachable fine dining, created using the best sustainable Australian produce.
As a child, Harry spent much time spear fishing and foraging, learning an appreciation for fresh produce from an early age. This passion only grew stronger as Harry worked his way through some of the best restaurants in Australia (including Rockpool) and realised the quality of produce this country has to offer.
As Executive Chef at Bouche on Bridge, Harry sources exclusively from growers and farmers who share the same dedication to quality, care and sustainability as he does. Alongside Emma, Harry has been able to create a venue that operates sustainably and champions quality Australian produce.
The menu, designed by Harry and Emma, is an eclectic mix of Harry’s favourite flavours. Each dish is cooked simply to showcase the quality of ingredients and highlights one key flavour or technique.
As much as possible is reused or reimagined, waste is kept to a minimum and nearly everything is made in-house. Bread, butter and olive oil are all made on-site, while Harry and the kitchen team also cure their own meats and do much of their own butchering.
Dishes on the menu are available a la carte, with share plates available for groups and functions. Sample the mouth-watering spring lamb with smoked buckwheat and shiitake mushrooms; or try the Wessex saddleback suckling pig with buttermilk and dill. The butchers cut of beef with horseradish and sorrel is also an excellent example of Harry’s simplistic, sustainable style of cooking.
Each dish is complemented by an impressive selection of wines laid out on Bouche on Bridge’s drinks list. Head Sommelier, Seamus Brandt, worked with Harry and Emma to develop a compilation of more than 300 new world varietals and classic wines that complement the fare.
In addition to wine, Chief Bartender, Matt Linklater has created an inventive cocktail list. Sustainability is as important in the bar as it is in the kitchen, meaning Matt uses waste from the kitchen in many of his concoctions. For example the punch is made with leftover buttermilk – a by-product of the house-made butter.
Bouche on Bridge is all about showcasing and honouring local Australian producers and this extends beyond the food; ceramics from artists such as Simon Reece are used throughout the restaurant, with much of the food being served on pieces he has hand-crafted.
Bouche on Bridge is fine dining at its best, but not as you might expect. Less special-occasion destination and more your friendly local restaurant, Bouche on Bridge creates delicious dishes using only the best sustainable Australian produce.