The sleek and sharply designed interiors of The Bridge Room lends
itself to a quintessentially Nordic vibe, complimented by the abundance of
light that shines into the dining space. It’s a stark contrast to the low-rise
1930’s heritage listed façade. The devil is in the details of this place and
the details are pretty impressive, from the Autoban designer Deer chairs to the
hand-made ceramics designed by head chef Ross Lusted himself. And the Asian-European
inspired menu is pretty impressive too. The subtle flavour combinations show
off Lusted’s talent for creating complex flavours that seem effortlessly put
together. Simple and familiar ingredients like cod are given an eastern-styled facelift
with dishes like Murray Cod “Teochew” style served with black vinegar, ginger
and pickled bamboo littering the menu.