Ruse bar and brasserie reviews

Make Concrete Playground yours with My Playground. Save and share your favourite picks and make plans to go out with friends. Registration is fast and free, ruse bar and brasserie reviews. Taking centre stage in the brasserie is the open basque grill, from which the chefs are serving up the likes of king prawns with saffron aioli, John Dory fillet with charred eggplant and whole King George whiting with salsa rossa.

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.

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. Our wine list is Australian focused, with a good International and old world representation.

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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. Will definitely dine again soon.

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.

Ruse bar and brasserie reviews

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.

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Make Concrete Playground yours with My Playground. Login Forgot Password? If you're looking for something more casual, head outside to the expansive deck and bar area. We're dedicated to keeping our recommendations and content free. I agree to the terms and conditions. Taking centre stage in the brasserie is the open basque grill, from which the chefs are serving up the likes of king prawns with saffron aioli, John Dory fillet with charred eggplant and whole King George whiting with salsa rossa. The views and opinions expressed in these reviews are those of individual patrons and do not necessarily reflect the opinions of AGFG, it's directors, management, employees, contractors, consultants or agents. Trips Kruger Lodge Experience. Ruse Bar and Brasserie. It's Thursday.

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.

Display Name. Claim this listing. Trips A Blissful Night in the Barossa. One last tip: leave room for dessert. The views and opinions expressed in these reviews are those of individual patrons and do not necessarily reflect the opinions of AGFG, it's directors, management, employees, contractors, consultants or agents. The evening finished with some yummy compliments chocolate-ice cream balls. Plus, the signature shared beef cuts including t-bone, grass fed rib eye and a wagyu tomahawk. The Playmaker. 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. Make Concrete Playground yours with My Playground. The cocktail classic is aged for a minimum of four weeks before serving, while the "mother" of the Negroni is never poured out of the cask, kept rotating through for its unique flavour. AGFG reserves the right not to post reviews that may be construed as inappropriate or defamatory.