. Hot idea: Give events a refined edge | Meetings & Conventions Asia

Hot idea: Give events a refined edge

Fine-dining restaurant Bouche on Bridge recently opened in an historic 130-year-old building in Sydney. Co-founded by executive chef Harry Stockdale-Powell, previously of famed Sydney restaurants Marque and Rockpool, and Emma Darrouzet, the new restaurant offers a sophisticated space which can host up to 70 people for a sit-down dinner or lunch event and up to 160 people for a standing reception. Above the dining room is the Chef's Table and can accommodate eight guests who can watch the chefs at work as they prepare a wine pairing menu. There is also a 60-seat basement wine and cocktail bar which can be hired for private functions.

 

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The interior is polished with a "raw" edge that reflects the building's long history while the concept behind the restaurant is to offer fine dining without pretension. The menu showcases locally-sourced vegetables from farmers Australia, which it is hoped will offer a more sustainable dining experience. The menu also includes a handful of seafood- and meat-based dishes as well as desserts. Sommeliers are also on hand to help with wine pairing recommendations.