The Bridge Room
Modern Australian
The Bridge Room

Never let it be said that Ross Lusted marches to the beat of anyone else's drum. A combination of fierce native intelligence, wickedly honed skills and career spent travelling the globe gives him unusual reach. His style is eclectic, allowing for a stunning play on a Thai miang comprising spanner crab meat, fluffy with coconut, bejewelled with finger lime and wafers of betel leaf, to sit comfortably alongside pale-pink sheaves of raw wagyu shoulder given savoury oomph with grilled enoki, duck-egg cream and seaweed. A canelé and prunes macerated in Banyuls provide the surprise textural counterpoint, meanwhile, to duck gently grilled to succulence over the coals. It's the most corporate of the three-stars (granular discussions of golf club fees may spill over from close-set tables) and the vibe, tinny music and service follow suit. Wine is good rather than great, but thanks to the remarkable food, this particular room remains a bridge to the sublime

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At a glance

  • Food:
  • Three Stars
  • Wine:
  • One glass
  • Price:
  • Prix fixe menus $70-$145;

    Dégustation $165


  • Feature:
  • Licensed
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings essential
  • Chef:
  • Ross Lusted



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