Just Open: Bouche on Bridge, Sydney

Just as Sydney appeared ready to raise the white flag to the burger and street food invasion, a new restaurant opens that isn't afraid to use the F-word: fine dining.

But this version promises great Euro-leaning food and slick service with "zero pretentiousness".

Bouche on Bridge chef Harry Stockdale-Powell has worked at a bevy of high-end restaurants, including the recently rebranded Rockpool (now Eleven Bridge) across the street.

Food producers get star billing at Bouche on Bridge, which buys whole lamb carcasses from Tasmania, butchers them in-house, then lets customers decide which cuts they'd prefer.

"We're also getting wild wallaby from Tasmania. It's the best-tasting meat I've had since I've been in Australia," the British-born chef adds.

"People in the city mightn't want to sit and have 10 or 12 courses at lunch, but they still want a great food and wine experience."

Open lunch Monday to Friday, dinner Monday to Saturday, bar Monday to Saturday from 6pm.

6 Bridge Street, Sydney, 02 8278 9400, boucheonbridge.com