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The Bridge Room Restaurant Review: Owners Ross and Sunny Lusted know the hospitality industry intimately and understand what Sydney and its visitors are looking for in a restaurant. They realize that every box should be ticked for maximum effect, and the result is a smooth-running operation that pleases without feeling forced. The liaison between chef Ross, who has earned his stripes at top resorts around the world, and his wife Sunny, and The Fink Group who own other noted Sydney restaurants, is vital. Close to the Botanic Gardens, Circular Quay and the Law Courts, The Bridge Room’s position is unique. Menus change according to the season and the best produce, but may include dishes such as wild-caught coral trout, robata grilled New England lamb with walnut cream, or south coast oysters. Not content to simply turn out confidently executed dishes, the kitchen also generously offers to accommodate dietary requirements, and has a full vegetarian menu. Glimpse the desserts, like burnt caramel cream with candied pear salad or Valrhona chocolate, chestnut cream and blackberries, and you’ll be making another reservation. In keeping with the eclectic cooking, the wine list, which proposes some biodynamic selections, delivers a wide range of pairing options with a good number available by the glass.