My all time favourite flavours are Asian and European so it’s no wonder the perfectly executed fusion of the two has won me over at my favourite fine dining restaurant of 2015, The Bridge Room.
The complex and inventive food is simply outstanding. It is clear to see why Ross Lusted was awarded Chef of the Year 2014 and just recently won Restaurant of the Year 2016 by the SMH Good Food Guide.
The Scandinavian inspired dining room is relaxed and welcoming and features contemporary oak tables, felt place mats and hand made ceramics designed by Ross himself.
There are a myriad of gluten free options to choose from. Many of the proteins are cooked over charcoal in the Japanese robata style. You will not have difficulty ordering here and the kitchen is more than happy to accommodate dietary modifications.
I started with wild caught raw fish with preserved watermelon peel. Fresh and delicate, a great way to begin an exciting culinary journey.
The Bridge Room
The main of rangers valley wagyu with grilled banana shallots was hearty and comforting. The serving sizes are quite generous for a fine dining establishment, you will not leave feeling hungry.
My dessert of burnt caramel cream with candied packham pear salad (who can refuse a ridiculously creamy brulee?) was almost too pretty to eat and the perfect way to end an exemplary and faultless dining experience.
I have recommended The Bridge Room to all my family and friends and can’t sing its praises loud enough. This restaurant is more than worthy of it’s three hats and definitely worth splashing out on.
Stand out dish
Perfectly cooked rangers valley wagyu sirloin with banana shallots.
Gluten Free Friendly?
The charcoal robota cooking style lends itself perfectly to gluten free dishes.
Ambience
Sophisticated and classy but not pretentious.
Website
www.thebridgeroom.com.au
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