Ruse bar and brasserie reviews

Parramatta 0km. Parramatta 1km.

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

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. 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. There's also lamb, free range chicken and steaks cooked over cherry wood and charcoal. Plus, the signature shared beef cuts including t-bone, grass fed rib eye and a wagyu tomahawk. If you're looking for something more casual, head outside to the expansive deck and bar area. Here, the menu focuses on pub classics like schnittys, burgers and fish and chips. Login with Facebook. Don't have a profile? I agree to the terms and conditions. The Playmaker. It's Thursday.

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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.

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. It even comes with a house-made cracker prepared with beef fat—a "beef cracker". Dishes like the eggplant with chickpea miso, hazelnuts, and warrigal greens or the hand-cut in-house made ravioli filled with a roasted pumpkin puree and stracciatella with butter and sage are both delicate and jam-packed full of flavour. You can expect more casual eats like a schnitzel, a cheeseburger, and sharing starters like beef cheek croquettes and fried mozzarella sticks in the separated bar section.

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.

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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. Information on how to enter forms part of the terms of entry. You were probably already thinking it, but with protein usually comes a wine list to match—and this is a good one. Let's play. 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. Great food, ambience, and staff interaction. I agree to the terms and conditions. And what else? Here, the menu focuses on pub classics like schnittys, burgers and fish and chips. Mon PM - PM.

Located in the Parramatta Square precinct, Ruse Bar and Brasserie is a space for the people of Parramatta to meet, drink and dine. Wine, dine and relax with friends in a European-inspired all-day dining brasserie, taking influence from the best of Australia and using the finest produce to deliver a rich sensory dining experience of smells, sights and sounds with the Josper and Basque grills at the heart.

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. Here, the menu focuses on pub classics like schnittys, burgers and fish and chips. What do you feel like? You can expect more casual eats like a schnitzel, a cheeseburger, and sharing starters like beef cheek croquettes and fried mozzarella sticks in the separated bar section. 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. Plus, the signature shared beef cuts including t-bone, grass fed rib eye and a wagyu tomahawk. Or maybe a slight twist on a restaurant favourite? 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. Claim this listing. Will definitely dine again soon. 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. 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. Trips Kruger Lodge Experience. One last tip: leave room for dessert. It even comes with a house-made cracker prepared with beef fat—a "beef cracker".