Bouche Restaurant - No 6 Bridge St, Sydney

Bouche on Bridge are advocates for supporting local farmers, artisans and growers. After dedicating time to visit many incredible Australian producers, we’ve found partners who share our vision and passion. The care and respect our partners have for high quality, fresh local produce is carried through into the restaurant and dishes.

Feather and Bone

Feather and Bone believe in quality over quantity. Eat less meat. Eat a variety of cuts. Know where it comes from.

They only source whole, pasture-raised animals from farmers who are dedicated to regenerative agriculture. When you eat meat from these farms you’re playing an active role in a food system that builds soil, plant and animal health. It makes you healthier too. The farmers with whom they work with are a fascinating mix from all sorts of backgrounds, from sixth generation farmers through to tree changers migrating from urban careers to follow a dream of living on the land. Some are certified and some aren’t, but all have an unwavering commitment to leaving their land (and the people they are feeding) in better shape than they found it.

http://www.featherandbone.com.au/

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Two Providores

Two Providores is a family run business that is wholly Australian owned and managed.

Their vision for the future is to help keep Australian producers producing. They want to hitch Australia’s small, sustainable producers with like-minded chefs by sharing their stories and produce.

They place particular emphasis on customer service and education about the produce and producers they are working with, and they take our responsibility of supplying premium quality produce seriously.

http://www.twoprovidores.com.au/

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Signature Oysters

Signature Oysters is the leading hub for high quality oysters in Australia. In everything they do, they believe in supporting Aussie farmers to produce amazing oysters. With emphasis on quality, provenance and high quality produce, they aim to deliver a better oyster experience to oyster lovers as well as better prices and profitability back to farmers.

Hand picked by farmer and founder Ewan McAsh, every one of their farmers leaves their signature mark by the way they cultivate their oysters. You will be blown away by the amazing variation in flavours between oyster regions and species. Signature Oysters are your connection to Australia’s best and most diverse range of oysters and we are proud to be featuring their beautiful oysters on the menu at Bouche on Bridge.

https://www.signatureoysters.com.au

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Redgate Farm

From the beginning in 1981; Redgate have practised chemical free farming methods. The only fertilisers used on paddocks are the manures that their animals generate. They use commercially formulated feed mixes – & almost never medicate.

Their animal genetics are what sets them apart. Their quail are the largest that are grown for the table worldwide and have featured on menus in the best restaurants in Sydney, regional NSW, Victoria & Queensland.

We proudly feature their duck and quail on the menu at Bouche on Bridge and the love that goes into raising the animals is evident on the plate. The meat is tasty, local, free range and delivered to our door by the farmer. What more could you want.

http://www.redgatefarm.com.au

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Simon Reece

Simon Reece is an Australian Ceramic Artist that works from his studio in the Blue Mountains. Simon creates pieces that are representative of the local rock formations around Blackheath, where he lives. The team at Bouche are passionate about supporting local producers and were so inspired by Simon’s philosophy and the way in which he uses his local environment as the inspiration for his work. Through the clay medium, Simon endeavours to find a language to create work that approaches a universal aesthetic; making object that people never tire of. Simon’s creations will be featured throughout the restaurant and bar downstairs and will serve as the perfect vessel for our unique share food.

www.simonreece.com.au

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Hands Head Heart

We felt that our carefully selected beverage list needed to be displayed in a way that honoured the love and passion that went into creating it, so we set about finding a local artisan that we felt reflected our vision and passion. Hands Head Heart are based locally in Alexandria and is cultivated from a couple’s love of learning and a desire to create. Their designs respect the past while embracing contemporary purpose and their approach to design is a balance of long lasting form, function & utilitarian qualities.

‘He who works with his hands is a laborer. He who works with his hands and his head is an engineer. He who works with his hands, head and heart… is an artist.’
— Saint Francis of Assisi

www.handsheadheart.com

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Malcolm Greenwood

Malcolm Greenwood began working with clay while studying for a degree in Business Administration at the University of Massachusetts, Amherst, Massachusetts, U.S.A., in 1976. After moving to Boston, he began studying various Japanese pottery techniques with visiting Japanese potter, Makoto Yabe, including throwing, ‘neriage’, glaze formulation and firing techniques.
While living in Nigeria (1978 to 1979) Malcolm built a wood-fired kiln, producing pots using local materials. In addition he travelled throughout much of West Africa, studying the traditional pottery techniques and various collections of antique and contemporary pottery. The form and texture of many of the African pots has had an influence on the development of his work.

On returning to the U.S.A. in 1979, he again worked with Makoto Yabe. During this period Yabe’s most significant influence on his professional development as a potter, was with regards to the philosophy of making and firing pots. Malcolm returned to Australia in 1980, working in clay on a part time basis until 1989, when he left the corporate world, finally, to begin a career as a full-time as a potter.

Malcolm currently supplies the highest quality of ceramics to Sydney’s top restaurants including Bouche on Bridge, Automata, The Bentley Restaurant and the recent NOMA pop up by world renowned chef René Redzepi at Barangaroo.

malcolmgreenwood.com

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Willie Smith’s Organic Apple Cider

Tasmania – the apple Isle and Huon Valley in particular is one of the most pure and untouched places on earth. The valley collects an average of 700mm of rain each year which passes through some of the cleanest air in the world, originating in Antarctica. When required, additional water is available to the orchard from the Mountain River which flows from the Sleeping Beauty mountain range.

Willie came to the Huon Valley in the mid 1800’s and planted the first tree for the orchard that is still pick from today in 1888. Willie, although descended from convicts (both his parents arrived in Australia free of charge), he was passionate about farming. He saw the great soil, the bountiful supply of fresh water and the pristine environment that the Huon Valley offered and he knew this was the place for him.

We hope that showcasing Willie’s organic farming practices and their focus on quality can help make the Huon Valley renowned once again for great apples and apple products.

williesmiths.com.au