OB真人视讯

Ruse is the west-side sister to the CBD’s District Brasserie, headlines an inviting slate of restaurants lining the bustling, open-air Parramatta Square dining precinct.

Like District Brasserie, the Ruse menu showcases and champions protein—entering, you’ll immediately notice the open ice bar keeping fresh fish and oysters at the ready. Don’t worry, a protein focus doesn’t only mean big and heavy dishes; the range lets you decide. 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.

Meat, poultry, and fish, prepared over the kitchen’s giant wood-fired and charcoal ovens and Basque grill, come in varying dishes. 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.

While we can’t force you into anything, let’s just say that going to Ruse without trying the mud crab on toast (house-made bread) to kick off your meal is an absolute crime. 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".

Don’t fret if you’re vegetarian. 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.

One last tip: leave room for dessert. Despite whatever childhood feelings you might have towards liquorice lollies, we recommend ordering up the liquorice custard dessert, set as a bed to fresh blackberries and black puree topped off with a yoghurt granita "snow".

Image credit: Leigh Griffiths