Eleven Bridge’s bar menu returns

Fried chicken wings with kombu butter

Fried chicken wings with kombu butter

When we reported last year that Rockpool would close and reopen as Eleven Bridge, one of the major concerns in the GT office was whether the signature chicken wings with kombu butter would remain. They did, luckily, along with the famed date tart, but there was still a prize piece of the puzzle missing: the bar menu.

And now, without any warning, Eleven Bridge chef Phil Wood and his team have brought it back.

"I didn't want to put too much strain on the waiters and team too early on after the name and menu change," says Wood. "Now we're ready for it to come back. It's the kind of food that I like to eat, and I'm just really thrilled to give people the option."

Along with the à la carte offering in the restaurant, diners now have the option to perch at one of the five bar stools for the likes of Sydney rock oysters with turmeric dressing, Sterling caviar and blini or a plate of those chicken wings. Wood will also offer a choice of three hand-rolled pastas - right now it's strozzapreti with crustacean butter; or Jerusalem artichoke, endive and parmesan, and tagliatelle with a vegetarian ma po doufu.

"The service and the food are the same quality," he says, "but there's something great about how the formality drops slightly when you're sitting at a bar. Suddenly you don't feel bad about only drinking cocktails throughout dinner."

Inspired by the success of the Eleven Bridge Deliveroo burgers, the bar menu will also include a selection of "steamed sangas" such as hot and numbing chicken with macadamia and duck-egg mayonnaise, and a special $47 number stuffed with blue swimmer crab.

Wood can't wait for the bar to take off. "You've got that nice busy hum of the restaurant around you, the bartender right in front of you to chat with, and the kitchen window is like live kitchen TV," he says. "Plus our bar stools are really comfy."

Eleven Bridge, 11 Bridge St, Sydney, NSW, (02) 9252 888, rockpool.com


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Catch Borago chef Rodolfo Guzman in Australia next month
19.10.2017
Firedoor launches Sunday brunch series
18.10.2017
Donovan Cooke opens new restaurant Ryne in Melbourne
10.10.2017
KingFish opens, sampling poke, hip-hop and matcha treats
07.09.2017
Bridge Bon Appetit, the latest addition to Hubert, opens tonight
06.09.2017
Get to know Orana, Australia's Restaurant of the Year 2018
25.08.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...