A Look Inside Sydney's New Restaurant and Basement Bar, Bouche on Bridge

As if Bridge Street wasn't already delicious enough — what with the new Rockpool-turned-Eleven Bridge, Fratelli Fresh, The Bridge Room, Mr Wong and Tokonoma all residing there — it's just accrued another top-notch resident. Ex-Rockpool chef Harry Stockdale-Powell has recruited Bulletin Place bartender Matt Linklater for to open a brand new European-style restaurant and basement bar. Opening for lunch today, Tuesday, September 20, Bouche on Bridge will showcase the English-born chef's passion for local produce and sustainable practices in the context of a relaxed fine dining environment.

The menu is broken down into sea, land and farm, with Stockdale-Powell's rare breed suckling pig with unripe fermented strawberries (that come from the same Tassie farm the pig is reared at) taking pride of place. Also on the menu is an onion tarte Tatin with parmesan ice cream, and a whole hay-smoked chicken with white soy bread sauce. In order to keep things as sustainable as possible, the kitchen will make use of lesser-known cuts of meat, while bread, cultured butter, cold-pressed olive oil and cured meats will all be made on-site.

But we're equally excited for what's happening downstairs. Dubbed The Cellar, the restaurant's subterranean 60-seat basement bar will no doubt prove popular with the after work drinks crowd and serious cocktail fiends. Linklater will be whipping up concoctions like the oddly-named Crustbuster, made with brandy, fennel, strega and served with a liquorice rim, and the White Whale, which is a take on a White Russian with vodka, fernet, crème fraïche and coffee bitters. The bar will also boast a 300-strong wine list, courtesy of sommelier Seamus Brandt.

Bouche opens at midday on Tuesday, September 20 at 6 Bridge Street, Sydney. The restaurant is open for lunch and dinner Monday to Friday and dinner on Saturday. The bar is open from 4pm till midnight Monday to Saturday. For more information visit boucheonbridge.com.

Images: Alana Dimou.