My favourite flavour influences are Asian and European, so the refined fusion at The Bridge Room quickly became my top fine dining pick of 2015. The menu blends inventive techniques with clean, balanced flavours, resulting in memorable dishes that showcase the kitchen’s skill and imagination.
It’s easy to understand why Ross Lusted earned Chef of the Year in 2014 and why the restaurant was named Restaurant of the Year by the SMH Good Food Guide in 2016. The cooking is thoughtful, precise and confident, highlighting seasonal ingredients and well-judged combinations.
The dining room takes Scandinavian cues: relaxed and warm, with contemporary oak tables, felt placemats and handmade ceramics created by Ross. The atmosphere is elegant without feeling stiff, making it suitable for both special occasions and refined casual meals.
The Bridge Room offers many gluten-free choices and the team is accommodating with dietary needs. Several proteins are cooked over charcoal in a Japanese robata style, which complements natural flavours and works well for gluten-free preparations. Service is attentive and knowledgeable, so ordering modifications is straightforward.
For starters I had wild-caught raw fish paired with preserved watermelon peel. The dish was fresh and delicate, a clean and exciting opening that set the tone for the rest of the meal.
The Bridge Room
The main course of Rangers Valley wagyu sirloin with grilled banana shallots was both hearty and comforting. Portions are generous for fine dining, so you’ll leave satisfied. The wagyu was perfectly cooked, tender and well-seasoned, with the char from the robata adding great depth.
For dessert I enjoyed a burnt caramel cream with candied Packham pear salad. The brûlée-style cream was luxuriously smooth and the pear added a bright, textured contrast — an elegant finish to a near-flawless meal.
I’ve recommended The Bridge Room to family and friends and always hear the same compliments back. The combination of creative cooking, warm service and a stylish yet relaxed room makes it well deserving of its three hats. It’s a restaurant worth treating yourself to.
Stand out dish
Perfectly cooked Rangers Valley wagyu sirloin with banana shallots.
Gluten Free Friendly?
The charcoal robata cooking style lends itself well to gluten-free dishes and the kitchen is happy to accommodate.
Ambience
Sophisticated and classy without being pretentious.
Website
www.thebridgeroom.com.au