The Bridge Room Sydney

THE BRIDGE ROOM

The Bridge Room in Sydney is located within the heart of the Sydney Central Business District (CBD) and is within walking distance of key landmarks such as the Opera House and Circular Quay. Owned by Chef Ross Lusted and his partner and Sunny, The Bridge Room is recognised as one of the best restaurants in Sydney, receiving many glowing reviews and high critical acclaim. The Bridge Room holds a Two-Hat distinction (out of a possible three) as awarded by the prestigious Sydney Morning Good Food Guide. In 2014 Chef Lusted himself was also recognised as The Chef of The Year by the Sydney Morning Herald Good Food Guide and as the Hottest Chef in Australia by the Weekend Australian Magazine Hot 50 Restaurants.

Chef Ross Lusted has had an illustrious cooking career, previously holding the positions of Executive Chef at Sydney’s Rockpool, Park Hyatt Sydney’s Harbour Kitchen & Bar and Singapore’s Mezza9. Chef Lusted then went on to become the Head of Food & Beverage Development for Aman Resorts before returning to Australia and opening The Bridge Room in 2011. The Bridge Room serves Modern Australian cuisine, drawing inspiration from European and Asian influences cooked with the best of local, seasonal Australian produce.

Housed in an art deco building, The Bridge Room features an open kitchen with a custom built charcoal grill. The dining room is rectangular in shape and is modern and airy in its design, with a key feature being the hand-made ceramics designed by Chef Lusted himself.

We had an amazing experience at The Bridge Room, starting with some Smoky Bay Pacific (on the right) and Port Stephens Rock oysters ($4.50 each – £2.10), both of which were gorgeous. Meaty and tasty with a rich sea flavour, the oysters were served with a shallot and red wine vinegar as well as a white miso dressing with chives that was fabulous.

The Bridge Room - London Food Blog - Oysters

The Bridge Room – Oysters

(Continue reading her story…)


Tags: , , , , ,



Attica Restaurant – San Pellegrino No. 21 Best Restaurant in the World, 2013

In an age where foraging for ingredients is the vogue, Attica Restaurant in Melbourne has won out as the Australian restaurant which does this best. Chef Ben Shewry often wakes before dawn to forage for ingredients by the seashore. He also grows his own herbs and vegetables in his two gardens, one of which is situated behind the restaurant, the other in Ripponlea Estate in Melbourne. Foraging and cultivating such beautiful produce for use in his inspired cooking has earned him and Attica many awards including Chef of the Year 2014 and Restaurant of the Year 2014 from The Age (an Australian newspaper). In 2013 Attica also came in at No. 21 in the San Pellegrino World’s 50 Best Restaurants list.

The décor at Attica Restaurant is understated yet comfortable. There’s an air of expectation as you walk into the dining room. You can sense a purposeful energy in the way the waiting staff go about their business, as if the staff know that they onto a good product and that they truly believe in it.

While we perused the menu – an 8 course-tasting menu for $190 (about £102) – we were treated to some gorgeous homemade rye bread topped with wattle seeds, a rich Jersey home churned butter, and an incredibly delicious macadamia purée topped with a smoked macadamia oil and quandong (a natrive Australian fruit) powder. The combination of the two made for a thrilling taste sensation.

Attica Restaurant - The bread

Attica Restaurant – The bread

Next were the amuse bouches, the first of which was an unusual mushroom leaf to be dipped in a fermented corn juice with forest anise. The leaf is a native of Papua New Guinea and apparently only 25% of people can taste its mushroom flavour. We weren’t one of those people, but the leaf was fresh and inherently interesting when eaten with the intense, almost hollandaise like nature of the fermented corn juice. Alongside the leaves were some pickled chantenay carrots which were crunchy and sharply acidic.

Attica Restaurant - Mushroom leaves, corn puree and carrots

Mushroom leaves, corn puree and carrots

(Continue reading her story…)


Tags: , , , , ,



The Dining Room Restaurant, Park Hyatt Hotel Sydney

The Dining Room Restaurant in The Park Hyatt Hotel occupies one of the most prime positions on Sydney Harbour. It sits under the Harbour Bridge and is located directly across from the Opera House, thus offering an incredible bird’s eye view of this timeless Australian institution. The Dining Room is the Park Hyatt Hotel’s signature restaurant, one of the most luxurious 5-star hotels in Sydney. The restaurant’s decor is every bit as sumptuous as the hotel (helped in no small part by the beautiful views) and comes with a revamped menu following the recent appointment of its new Head Chef Franck Detrait who joined in October 2013. Chef Detrait has cooked in many notable restaurants in France including the one-star Michelin restaurant Vendôme in Paris where he worked closely with the highly acclaimed Jean-Francois Rouquette.

The Opera House at Dusk, from The Dining Room Restaurant

The Opera House at Dusk, from The Dining Room Restaurant

The tasting menu was great value at $95 (about £51) and was hard to pass up. But first we celebrated the beauty of Sydney Harbour with some Sydney rock oysters ($5 each – about £2.70) which were fabulously fresh. The delicious shallot vinegar dressing was also well judged for both sweetness and acidity and complemented the oysters nicely.

The Dining Room - Sydney rock oysters

Sydney rock oysters

(Continue reading her story…)


Tags: , , , , ,



Altitude Restaurant Shangri-La Hotel Sydney

As the name suggests, Altitude Restaurant is perched high up in the sky, in this case the 36th Floor of the glamorous 5-star Shangri-La Hotel in The Rocks Area of Sydney. With its floor-to-ceiling windows, Altitude offers some of the most amazing panoramic views of Sydney Harbour imaginable.

Night views from Altitude Restaurant

Night views from Altitude Restaurant

But it’s more than just the views that make Altitude Restaurant a knockout destination. The restaurant has won numerous accolades including the Australian Hotels Association (AHA) 2013 restaurant of the year award. Before heading up the kitchen at Altitude, Chef Matthew McCool ran the kitchen at the renowned Aria Restaurant at The China World Hotel in Beijing. And prior to his Beijing stint, Chef McCool spent a number of years fine tuning his craft at some famous London restaurants including Bank, Chez Bruce, Tom Aikens and Gordon Ramsay’s Maze.

(Continue reading her story…)


Tags: , , , ,