Buzo in Sydney’s Woollahra has relaunched as Jersey Rd. Bistro, with the venue’s concept shifting from a traditional Italian trattoria to a modern Australian bistro.

Head chef Jason Dean (Bentley, est. and London’s two Michelin-starred The Greenhouse), together with sous chef Chris Cho, (Oscillate Wildly), has gradually evolved the food from its Italian roots to a modern bistro-style menu comprising lighter, more relaxed dishes at “affordable neighbourhood prices.”

Menu items include snacks like red cabbage crackers with parmesan custard; and smoked fish fingers with rosemary mayonnaise. There’s also scallop carpaccio, jalapeno, capsicum, saffron and orange; and cured wagyu tartare, soy, shiitake, radish and crispy kale. Mains include roasted lamb rump, potato, zucchini, macadamia and mint; crispy skinned duck breast, pumpkin, date, quinoa and parsley; and confit kingfish, black lentils, celery, sour cream and radish. Chocolate, caramel, hazelnut and passionfruit; and stone fruit, elderflower, lemon verbena and golden syrup are examples of desserts on offer.

Jersey Rd. Bistro is also offering a Bistro Banquet for $75pp and a Sunday brunch menu with dishes such as fried duck egg, duck jerky, spiced quinoa, pumpkin and shallot; whole glazed ham hock, pickles, mustard and watercress; and mushroom omelette, asparagus, smoked onion and parmesan.

The downstairs bar also has a new bar menu available until midnight, with snacks including fried kipfler potatoes, white anchovy, black olive and saffron aioli; and chicken liver parfait, raspberry, fennel with grilled sourdough.

The cocktail list features classics such as the Cosmopolitan, Margarita, Capiroska, Whiskey Sour, Manhattan and Negroni, along with a selection of champagne cocktails including the Bellini, Mimosa, St Germain, Kir Royal and Old Cuban.

Jersey Rd. Bistro will continue to run Buzo’s Wednesday night BYO ($14 per bottle).

Jersey Rd. Bistro is owned by Mark Campbell and Phillip Fikkers, who also own Macleay St. Bistro in Potts Point, which this year celebrates its 35th birthday.










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