Bouche on Bridge

Produce Driven

The concept for Bouche on Bridge restaurant and bar was born from a desire to create approachable fine dining, with impeccable service and zero pretentiousness. The produce-driven menu has been designed to showcase local produce in a way that reflects Executive Chef Harry Stockdale-Powell’s passion for sustainability.

We wanted to bring together our fine dining food and service experience in a slightly more relaxed atmosphere. Basically, somewhere we’d want to go for lunch, dinner or a drink and not just for a special occasion.

— Chef Harry Stockdale-Powell

Bouche restaurant are committed to sourcing local and Australian ingredients from farmers, partners and suppliers that the team have built meaningful relationships with. Bouche on Bridge exists to create a dining experience where passion and purpose come together, both for their customers and staff.

Our Chefs


6 Bridge Street
Sydney NSW 2000


Tel: (02) 8278 9400