A THANK YOU to sam lawrence and bridges

Written By Guest User
 
 
 

Last week, we welcomed the team from New York City’s Bridges into our kitchen for the Melbourne Food & Wine Festival. 

Having recently been awarded their first Michelin star, it was a joy to cook alongside Bridges chef Sam Lawrence, with Nicolas Mouchel on the floor. Sam delivered his distinctive blend of Parisian and Basque influences to Gertrude Street and their exceptional menu. 

Over two nights, the restaurant was brought to life as they lent their talents, bringing their sharp, playful energy and creative use of Melbourne’s early-autumn produce. 

A massive thank you, Sam and Nicolas, as well as the entire Bridges team - see you in New York! 

The Menu

Tomato broth, calamari and coriander seed

Cured tuna with dates and leek

Prawn toast with gooseberries and basil

Smoked eel, tropea onions, cherry leaf



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Comté tart with tomatoes and elderberries

Plums, red chicory and pancetta



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Coral trout, bisque, Swiss chard and Pernod

Rice with salted yuzu



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Grilled duck, boudin noir, beetroot and rhubarb

Lettuce and herb salad



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Vin jaune gelato with passionfruit

Hazelnut tart, fig and chamomile cream

 
 
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