English-born Executive Chef Harry Stockdale-Powell (ex-Rockpool 1989, Marque) along with business partner Emma Darrouzet has opened Bouche on Bridge and basement bar The Cellar in the heart of Sydney’s CBD.
Opening on September 20, Bouche showcases a menu full of local produce, reflecting Stockdale-Powell’s passion for sustainability. The menu features dishes such as Hay smoked chicken with white soy from the farm, and rosy snapper with smoked white beans and Sicilian olives from the sea. The kitchen here also follows an eco-friendly approach, producing in-house where possible, from the bread and cultured butter to cold pressed olive oil and cured meats, all made on site.
Despite the high-end produce, Bouche emphasises a casualness in dining with Stockdale-Powell saying, “Bouche brings together our fine dining and food service experience but in a more relaxed atmosphere”.
The Cellar at Bouche is the venue’s 60-seater wine and cocktail bar, a destination in its own right. Head Bartender Matt Linklater (ex-Bulletin Place) has designed a sustainability-focused cocktail list. Bouche also boasts a 300 strong wine list highlighting the diversity of new world wine and classics which has been hand selected by Head Sommelier Seamus Brandt (ex-Rockpool Bar & Grill)
In addition to the restaurant, Bouche offers a bar food menu of small bites, oysters, cured meats and cheeses.
Sydney’s newest 80-seat restaurant caters for lunch and dinner six days a week.
For more info head to boucheonbridge.com.