Ex-Rockpool chef Harry Stockdale-Powell has recruited Bulletin Place bartender Matt Linklater for a new project, with the pair set to work closely together at the former's new European-style restaurant and basement bar. Opening next month on Bridge Street in the CBD, 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.
While the full Bouche menu is still under wraps, Stockdale-Powell and company have revealed few highlights, such as rare breed suckling pig with unripe fermented strawberries, onion tarte Tatin with parmesan ice-cream, and 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 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 is set to open at 6 Bridge Street, Sydney in September. For more information visit boucheonbridge.com.