Nestled in a light-filled space on the ground level of a 1930s heritage-listed building is two-hatted restaurant The Bridge Room. Moments from Circular Quay and amid blocks of skyscrapers, The Bridge Room is doing unique things with seasonal ingredients while retaining a sophisticated atmosphere for the business clientele who regularly frequent the restaurant.
Chef and owner Ross Lusted has worked in a number of award-winning restaurants and hotels, including Rockpool, Park Hyatt Sydney, Singapore’s Mezza9, and the international Amanresorts. His time spent overseas, especially in Singapore, has been a major influence on his cooking and the flavours he uses.
The Bridge Room is Ross’s first restaurant, and his involvement in every aspect is evident, from the kitchen’s custom-built Robata-style grill to the custom-made ceramics.
In 2014, Ross was awarded with The Sydney Morning Herald’s Good Food Guide’s Chef of the Year as well as The Weekend Australian Magazine's Hottest Chef in Australia.
The Bridge Room is a calm respite from a rainy Sydney evening, and we are welcomed warmly and shown to our table. Sommelier Josh Renshaw suggests a cocktail to begin the evening, and from there we can sit back and relax. The restaurant is almost at capacity with diners, but the hushed conversations and well-dressed elegance of the patrons makes for a refined atmosphere. Unclothed oak tables are set with felt placemats and a small pot of succulents, while Autoban ‘deer’ armchairs provide some trendy designer cool.
Cocktails are delivered to the table and are just what the doctor ordered after a long work day. The Cardamom Club (cardamom, mint, gin, and lime) is lovely and refreshing, while the Strawberry Pepper (strawberry, vodka, basil, black pepper, and citrus) has a beautiful berry flavour with a peppery hit.
We have a wonderful waiter, James, who goes through the menu explaining each dish, the way it is cooked, and how the flavours work together. He says, “The restaurant has no signature dish, but a signature style.” Ross’s unique cuisine is inspired by dishes from Europe and Asia, and crafted using the best seasonal ingredients.