Check out the menu at Neil Perry’s Eleven Bridge [gallery]

08 August, 2016 by
Danielle Bowling

With Rockpool Est. 1989 hosting its final dinner service on 30 July, the focus is now on the imminent opening of its successor, Eleven Bridge.

Launching on Monday 8 August, Eleven Bridge’s seasonally inspired a la carte menu will boast some of the country’s best, most sustainable produce. Designed by Perry and executive chef Phil Wood, it will offer a diverse selection of modern Australian dishes, interspersed with some favourites from Rockpool’s history, including the much-loved Date Tart, the recipe from which dates back to 1984.

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Other menu items will include:

  • Scampi, kimchi, cucumber and shiso with crispy coconut crepe (39)
  • Blue Mountains wagyu tartare with apple, Chinese cabbage, pine nuts and sesame (36)
  • Hand-rolled strozzapreti with Moreton Bay bug and crustacean butter (36)
  • Chestnut and Jerusalem artichoke pie with barigoule sauce (42)
  • Snapper ‘fish and chips’ with tartar hollandaise sauce (49)
  • Chicken and scallops with bacon and coffee dashi (49)
  • Persimmon terrine with spiced pear sorbet (25)
  • Vacherin of pandan custard, lime granita and jasmine rice (25)

See the full menu here.

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“Evoking the traditions and glamour of the great dining rooms at the turn of last century, we will be stepping away from the degustation model and returning to a restaurant ideal that puts the diner back in charge,” said Perry. 

“Whether diners want to enjoy one course or three, Eleven Bridge will celebrate the mastery and art of the finest cooking.  In the kitchen, the skill of our chefs will be paramount as we highlight the nature of individual ingredients and traditional cooking methods: a roasted lobster will be split and shared; a whole partridge steamed in bread; and native abalone will be pan fried and doused in brown butter and herbs at the table. 

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“This is cooking that celebrates the perfect imperfection that can only come from cooking by touch, from resting a piece of meat or seafood that is cooked by flames or charcoal,” he said. 

The front of house team will be led by Silvio Brentan, and – as part of recently announced changes to the wine team – the head sommelier will be Yuki Hirose, overseeing the venue’s 1,200-strong wine list.

Lunch will be served Monday to Friday from 12-3pm and dinner Monday to Saturday from 6pm.

EB_Abalone.jpgLocal abalone cooked in brown butter with herb salad and puffed rice

EB_Caviar.jpgSterling caviar and blinis

EB_Cocktail_Making.jpg

EB_DateTart.jpgThe famous Date Tart

EB_Lobster.jpgRoast lobster

EB_Phil-Partridge.jpgChef Phil Wood and the whole partridge, steamed in bread

EB_Strozz_MBBug.jpgBuckwheat tagliolini with fresh curd, coriander oil, pistachios and strawberries