Ruse bar and brasserie reviews

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Parramatta 0km. Parramatta 1km. The best calamari in Parra We could have ordered another calamari as it was simply amazing — the best we have ever tried, but we could not wait for the mains which consisted of the aged duck breast and hand-made tortellini. Great food, ambience, and staff interaction. The evening finished with some yummy compliments chocolate-ice cream balls.

Ruse bar and brasserie reviews

Taking influence from the best of Australia and using fine produce to deliver a rich sensory dining experience of smells, sights and sounds with the Josper and Basque grills at the heart. The expansive indoor and outdoor European inspired space is comprised of a brasserie with a private dining room and wine cellar. The two spaces work separately and together to offer a broad range of quality dining experiences and event spaces for our guests. Our food is contemporary Australian and is designed as a sharing style menu that revolves around charcoal, wood fire cooking and using quality produce. Presented in an approachable and interesting way designed to produce an exceptional dining experience with an approachability and warmth that people remember and want to return to. Cocktails are simple and approachable, with a few International touches. Using all fresh ingredients, we use what is best in season and create drinks that are familiar and showcase a range of interesting, quality spirits. Drinks will complement the food offering which is all centred around open fire cooking, delivering a simple, yet refined drinks list. Being in summer right now, the offering is super fresh and light, this will evolve with and adapt with the seasons to come. Wine, dine and relax with friends in a european-inspired all day dining brasserie. Located in the brand-new Parramatta Square development, Ruse Bar and Brasserie is a space for the people of Parramatta to meet, drink and dine. Charcoal and flame Our food is contemporary Australian and is designed as a sharing style menu that revolves around charcoal, wood fire cooking and using quality produce.

Drinks will complement the food offering which is all centred around open fire cooking, delivering a simple, yet refined drinks list.

Opening last December and helping give new life to the area after a difficult year for Sydney hospitality, the restaurant is named after ex-convict James Ruse who received 30 acres in Parramatta from Governor Phillip in , becoming the first person in NSW to officially receive a land grant. Depending on the season or the daily forecast, Ruse can open itself to the elements, making under-cover tables feel al fresco, or close up with the heaters on for a cosy indoor dinner. With the modern look of wood and marble, a clean mixture of light and dark shades, hanging plants and eclectic woven basket pendant light fixtures falling from the ceiling—every detail feels refined and well thought out. Expect some flames and embers in the distance. Similarly to the venue itself, the menu and its offerings feel meticulously thought out in their play of flavours and textures, without being alienatingly extravagant. From the soft, melt-in-your-mouth texture of the raw fish cold starter with tuna, kingfish, and trevally served with burnt orange and lemon dressing, to the gigantic 2GR full blood wagyu tomahawk shared beef cut, which you can load up with sides like macaroni and cheese bake or heirloom tomatoes, aged feta, balsamic, and olive oil. Another favourite is the torched beef, a tender starter dish sitting somewhere between beef tartare and cooked steak presented in a bed of creamy mushroom puree and crunchy mushroom soil.

Parramatta 0km. Parramatta 1km. The best calamari in Parra We could have ordered another calamari as it was simply amazing — the best we have ever tried, but we could not wait for the mains which consisted of the aged duck breast and hand-made tortellini. Great food, ambience, and staff interaction. The evening finished with some yummy compliments chocolate-ice cream balls. Will definitely dine again soon.

Ruse bar and brasserie reviews

Very well designed restaurant and bar with a big charcoal cooking run facing guests. We were recommended one of their signature shared steaks "grass fed rib eye steak' for 2 to share. It was next level amazing with chilli, jus and herb oil condiments. Our new go to. We dedicate ourselves to providing the finest produce along with great service. We booked online at about 4pm for an early dinner at 5. He made sure our water glasses were full at all times. He had extensive knowledge

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For more info on Ruse, including opening hours and how to book, head over here. We use cookies om nom nom nom to provide a better online experience, including to serve targeted ads. By submitting a review, you agree to the Terms. Drinks will complement the food offering which is all centred around open fire cooking, delivering a simple, yet refined drinks list. Registration is fast and free. Load More Articles. Depending on the season or the daily forecast, Ruse can open itself to the elements, making under-cover tables feel al fresco, or close up with the heaters on for a cosy indoor dinner. The Drinks You were probably already thinking it, but with protein usually comes a wine list to match—and this is a good one. Ruse Bar and Brasserie. Sign Up. Our food is contemporary Australian and is designed as a sharing style menu that revolves around charcoal, wood fire cooking and using quality produce. I have no financial interest or association with the above establishment. Opening last December and helping give new life to the area after a difficult year for Sydney hospitality, the restaurant is named after ex-convict James Ruse who received 30 acres in Parramatta from Governor Phillip in , becoming the first person in NSW to officially receive a land grant. But for us, the pick of the lot is the barrel-aged Negroni, made with a blend of Tanqueray and Four Pillars rare dry gin, Campari, a special house blend of vermouths and a dash of pink grapefruit bitters. Parramatta 0km.

Taking influence from the best of Australia and using fine produce to deliver a rich sensory dining experience of smells, sights and sounds with the Josper and Basque grills at the heart.

And what else? One last tip: leave room for dessert. Another favourite is the torched beef, a tender starter dish sitting somewhere between beef tartare and cooked steak presented in a bed of creamy mushroom puree and crunchy mushroom soil. The best calamari in Parra We could have ordered another calamari as it was simply amazing — the best we have ever tried, but we could not wait for the mains which consisted of the aged duck breast and hand-made tortellini. From the soft, melt-in-your-mouth texture of the raw fish cold starter with tuna, kingfish, and trevally served with burnt orange and lemon dressing, to the gigantic 2GR full blood wagyu tomahawk shared beef cut, which you can load up with sides like macaroni and cheese bake or heirloom tomatoes, aged feta, balsamic, and olive oil. Load More Articles. For more information see our privacy and information policy. Update to privacy policy and how we use cookies We use cookies om nom nom nom to provide a better online experience, including to serve targeted ads. We need to know your location so that we can provide you with the best results. Images: Leigh Griffiths. The two spaces work separately and together to offer a broad range of quality dining experiences and event spaces for our guests. Login with Facebook.