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.

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.

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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.

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Redleaf Farm

Redleaf is home to Sam and Katrina Sparke, and their 4 children. Their farm is situated in the beautiful Southern Highlands of NSW, Australia, a lush and picturesque part of the world. Redleaf raise beef cattle, sheep, and pigs – plus a menagerie of fowl including geese, chooks, ducks and peacocks. Their aim is to live healthily and sustainably, and supply only the finest quality free-range produce to a discerning local market.

Their stock numbers are low so they can manage their hands-on approach – hence their produce is very seasonal. We like it that way as it matches our philosophy here at Bouche.

Our Wessex Saddleback suckling pigs come from Redleaf, and are fed on a homemade ‘muesli’ of mixed grains, and given ear rubs every day – to keep them happy. We can certainly taste the happiness on the plate!

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Megalong Valley Olive Grove

Megalong Gold olive oil, which is pressed from leccino and frantoio Tuscan olives, is grown by Geri Rigg and her partner, Malcolm Scott, who planted their olive trees in 2005 and started bottling their first commercial crop in 2011.
Bouche on Bridge is proud to serve this exceptional product.
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Tamar Valley
Truffle Farm

Tamar Valley Truffles has been producing black Perigord truffles in Tasmania’s north since 2008.  Located on the western side of Launceston in the Tamar Valley, the farm enjoys a beautiful setting alongside Lake Trevallyn and a cool, temperate climate, perfect for growing oak trees and of course, black Perigord truffles. The Tamar Valley Truffles farm was alternately planted with two species of oak, one of which is deciduous and the other evergreen.

“The farm has been in our family for forty years”, says Tamar Valley Truffles owner and founder Marcus Jessup, who recalls that their first foray into truffles wasn’t all based on exact science.

“Eighteen years ago, we thought we would try something new.  We had heard about these truffles and we just tried it”. Nobody had grown truffles in Australia so we didn’t really know who to ask. Turns out, it suited the property well!”.

Marcus Jessup  is committed to maintaining his reputation for being a consistent supplier of a top quality product throughout the season.

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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.

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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

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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.

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Epicurean Harvest

Erika and Hayden of Epicurean Harvest, from their plot of land just out of Blackheath in the NSW Blue Mountains, grow organic produce of the highest quality, and do so with a quiet conviction, consideration and joy. A couple of years ago Hayden and Erika left Sydney and respective roles in horticulture research and Sydney University’s Faculty of Agriculture and Environment’s outreach and engagement team, to run their own show. They wanted to grow good things themselves and create a community around their garden.

Just over one year after planting the first seed, they now supply direct to some of Australia’s top restaurants and are now branching out into community projects and supplying direct to lucky consumers in their Blue Mountains area.

After finishing degrees in Horticultural Science and a Masters in Aroma and Flavour they struggled to find a workplace that aligned with their ethics and belief in good agricultural practice.

Aiming to contribute to a meaningful food system where people felt connected to the produce they were eating and the people who grew it, Epicurean Harvest takes that philosophy, epicurean – “one who loves and enjoys fine food and drink” and connects it to the harvest forming a relationship between the land, the grower, the consumer and the food. Simply put their focus is growing organic vegetables to see people enjoy them and hopefully contribute to the creation of a community based food system.

With no capital to start with they established a lease arrangement with local landowners for one acre of terraced land for full, certified organic, vegetable production.

Established in May 2014 just before the years Winter they started by growing kales, radishes and turnips they have since expanded to rainbow carrots, onions, kales, winter radishes, salsify, oca, horseradish, jerusalem artichokes, fennel, turnips, some edible weeds, as well as connecting with other local growers (like Logan Brae apple orchard and Megalong Gold Olive Oil) to help extend the connection between growers and consumers.

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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.