Bouche on Bridge
Bang in the heart of the Sydney CBD, ex-Rockpool Head Chef Harry Stockdale-Powell has teamed up with Emma Darrouzet to create a restaurant and bar aimed at high quality produce-focussed casual fine dining.
As mentioned in a recent Good Food article by the influential Scott Bolles: “It’ll be sharing food, but I’ll be trying to maintain the standards of the places I’ve worked at,” says Stockdale-Powell who trained at a Michelin-star restaurant in England. “The building oozes craftsmanship. It’ll have its own basement bar. There’s a mezzanine and an open kitchen, so it’ll be like going to a performance,” he says.