The Bridge Room, with Executive Chef Ross Lusted at the helm, delivers produce-driven dishes with finesse.
The distinctly austere yet stylish dining room offers an oasis within the CBD, with generous spacing for all diners. You leave behind the hustle and bustle of this well-positioned corner location once you are comfortably seated.
New to the menu, the sake-washed raw fish with sea succulents, green almonds, sour tomato, goat milk dressing and dried morels is a dish on a journey. Similarly, the elegantly presented red-claw yabbies with tamarind and chilli paste, cashew butter, palm hearts and pomelo has much to like about it. The sublimely textured raw 9+ marble score wagyu shoulder with grilled enoki mushrooms, duck egg cream, Tasmanian wasabi and seaweed hits the mark perfectly. The well-executed John Dory cooked in butter, with rock kelp oil, daikon braised in white soy and whipped soy bean, is pleasing, as is the ash-grilled duck with blood plum, grilled blueberries, burnt apple, canelé and mulberry powder that follows.
PSST! The desserts alone are worth a visit to The Bridge Room.