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The Bridge Room Restaurant Review: When you have people behind a restaurant who know that every box should be ticked for maximum effect, the result is a smooth-running operation that pleases without feeling forced. In this case, the liaison is between chef Ross Lusted, who has earned his stripes at top resorts around the world, and his wife Sunny, and a group who own two other noted Sydney restaurants. Close to the Botanic Gardens, Circular Quay and the Law Courts, The Bridge Room’s position is unique. Not content to simply turn out confidently executed dishes, the kitchen also generously offers to accommodate dietary requirements, and has an entire vegetarian menu, too. Menus change according to the season and the best produce, but may include dishes such as robata grilled octopus, smoked onion cream and bottarga for an entrée, or ash-grilled duck, winternelia pears and green Iranian raisins as a main. A glimpse of the desserts (strawberry marshmallow meringue, anyone?) or the several imported cheeses and you’ll be dialing to make a 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.