The Sunday Telegraph (Sydney) - Stellar - - DELICIOUS.100 -


Is there a restau­rant at the pointy end that sums up Aus­tralia better than The Bridge Room? This is a very se­ri­ous restau­rant that makes you feel as com­fort­able as a cat on a mat, but takes you on a magic car­pet ride of ex­tra­or­di­nary culi­nary ex­pres­sions.

Ross and Sunny Lusted’s vi­sion of a restau­rant circa 2017 is as­tound­ing.It’s a de­signer’s dream – the sun-drenched Scan­di­na­vian-in­spired din­ing space be­fits the ’30s cor­ner spot where French par­quetry floors, wide-bot­tomed mid-cen­tury Por­tuguese chairs, suc­cu­lents and felt place­mats set the scene.

Ross Lusted’s food puts pro­duce front and cen­tre with food that ap­pears sim­ple on the plate, but, of course, that’s the trick­ery of stag­ger­ingly pre­cise tech­nique. Us­ing the gen­tle, del­i­cate heat of the ro­bata grill, he ac­cen­tu­ates each in­gre­di­ent to let it tell its own tale. Pork caramel adds a deep, sweet edge to span­ner crab that’s given a cit­rus ex­cla­ma­tion cour­tesy of fin­ger lime; while the in­fa­mous whipped black se­same sor­bet with melon and puffed black rice makes a strong case for must-order.

■ Must-eat dish Whipped black se­same sor­bet

■ Chef Ross Lusted

■ Cui­sine Con­tem­po­rary

■ Price $$$$

■ Book­ings Yes

■ Open Lunch Tue-Fri; din­ner Tue-Sat

■ In­sta­gram @thebridgeroom

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