Just Open: Bouche on Bridge, Sydney

Lamb backstrap with smoked buckwheat and morel mushrooms at Bouche on Bridge.
Lamb backstrap with smoked buckwheat and morel mushrooms at Bouche on Bridge. Photo: Dominic Lorrimer

Just as Sydney appeared ready to raise the white flag to the burger and street food invasion, a new restaurant opens that isn't afraid to use the F-word: fine dining.

But this version promises great Euro-leaning food and slick service with "zero pretentiousness".

Bouche on Bridge chef Harry Stockdale-Powell has worked at a bevy of high-end restaurants, including the recently rebranded Rockpool (now Eleven Bridge) across the street.

Chef Harry Stockdale-Powell at his new Sydney fine-diner, Bouche on Bridge.
Chef Harry Stockdale-Powell at his new Sydney fine-diner, Bouche on Bridge. Photo: Dominic Lorrimer

Food producers get star billing at Bouche on Bridge, which buys whole lamb carcasses from Tasmania, butchers them in-house, then lets customers decide which cuts they'd prefer.

"We're also getting wild wallaby from Tasmania. It's the best-tasting meat I've had since I've been in Australia," the British-born chef adds.

"People in the city mightn't want to sit and have 10 or 12 courses at lunch, but they still want a great food and wine experience."

Open lunch Monday to Friday, dinner Monday to Saturday, bar Monday to Saturday from 6pm.

6 Bridge Street, Sydney, 02 8278 9400, boucheonbridge.com