If there’s one thing we love it is when a place describes itself as a restaurant AND a bar. It’s the perfect way to combine the two great loves of our life, seriously good food and quality cocktails.
So we were pretty excited when we heard about the latest European styled restaurant and bar to land in Sydney, Bouche on Bridge and The Cellar on Bouche.
The menu, courtesy of Executive Chef Harry Stockdale-Powell, is focused on sustainability so you can feel good, as well as full, when you tuck in to a rare breed of suckling pig served with unripe fermented strawberries. Or a serve of the eschalot tarte tatin with parmesan ice cream. Whatever your flavour, be sure to wash it down with a glass (or two) from the 300 strong wine list.
Now for the other reason we’re all here, the 60-seater wine and cocktail bar, aptly names The Cellar. The head bartender, Matt Linklater, the man behind many a hangover during his days at Bulletin Place, has created a cocktail list to match the restaurant, focusing on sustainable libation. Yes guys, that’s a thing. There’s a long list here so bring your mates, because dividing and conquering this menu is how the professionals do it. With absinth, fino pineapple skins and mint or a liquorice rum, Armagnac, fennel and liquor strega concoction, there’ll be something to tickle your fancy. And because it wouldn’t be a bar without its own bar menu, prepare for oysters, cured meats and of course, all of the cheese.
Bouche on Bridge is open now at 6 Bridge Street Sydney.
Image credit: Alana Dimou