Atmosphere and theatre within the context of dining is hard to quantify. Both are reliant on myriad of influences that are hard to put a finger on, but when you step through the double doors of The Bridge Room an energy purveys that overwhelms the senses. Whatever the magic ingredients are, it’s got them in spades. Just a few years in and Ross and Sunny Lusted have made an indelible mark on Sydney’s dining scene. From the smart, sun-drenched sophistication of their re-imagined 1930s corner plot to French parquetry floors, deep mid-century Portuguese chairs and wide tables kept textural and earthy with succulents and felt placemats for decoration. To the mirrors that bend and hug the room, quirky artwork that jumps from the wall without interrupting the ambience and staff you swing and sway with stunning service. It’s one of the most beautiful, yet relaxed, dining spaces downunder and the mirror image of the Lusted’s ethos and delivery of each dish. Fueled by the heat and delicate smoke of the robata grill, his food relies on his innate understanding of the seasons. It is layered. Tactile. Brimming energy, as if each ingredient has been guided into the light to reveal its beauty. He is a chef for the ages. Steamed scallop mousse coddles the lush cured pork cheek, smoked milk and grilled banana shallots dance around Rangers valley wagyu skirt. Then ash-grilled duck breast lets white carrot puree run off its back, before melon mellows the whipped black sesame sorbet. Lusted is a chef for the ages, and it’s why The Bridge Room, in its short lifespan, has already become an institution in Sin City.
Tel: 02 9247 7000

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