Grant, you’ve now celebrated 5 years of Bush in Redfern. Did you imagine you’d be in Redfern for 5 years and continually growing even better and stronger. What has surprised you? What is something about this that makes you happy?
I chose the space in Redfern because of its aesthetic and its outside area and signed the lease feeling confident it would work.
I’m surprised by how safe and beautiful Redfern is. However, the clientele is very different from what I expected. We do have loyal locals but most people travel to come to Bush. They’ve kept us going.
I’m happy about the quality of the staff we’ve had over our five years in Redfern. They are beautiful people who believe in our brand. They’re tenacious and are instrumental in achieving our dream. Many say it’s their favourite of all the places they’ve worked.
A great affirmation and acclamation is being named a top 20 Sydney restaurant by Concrete Playground. What impact or difference has this made?
Thanks to Concrete Playground. We appreciate it.
We don’t do what we do for critical acclaim. We’re focused on creating something memorable and environmentally focused.
What makes me happy is knowing that our menu has served the country we’re on and our menu is changing again to create the most benefit to our Australian environment.
Bush’s wild rabbit pie
How is the menu changing?
We’re continuing to identify the most environmentally damaging animals and creatures to our country and focusing on eradication by serving them as invasive species. Ideally we provide local food but, for example, we’re trying to help get rid of invasive water buffalo in the Northern Territory and purple urchin in Tasmanian (but not the purple urchin in NSW, which is endemic).
We won’t win the battle against invasive species but we are slowing it down.
What’s an example of a new dish on the way?
Blue venison in oyster sauce.
What’s a crowd pleaser that’s staying on the menu?
Anything from our supplier Red Claw Seafood . The pipis, oysters and everything else…
What are you looking forward to?
Refining our dishes and continuing to work hard to deliver on our ethos (see below).
Grant and Bush have created a sense of community. The people who go there are so loyal to the restaurant because they appreciate what Grant does and what Bush signifies.
It’s also really good – the food’s delicious and it’s amazing for the environment.
Everyone who works there wants to be part of a movement. They’re part of a movement for ethical living.
Bush is a safe space, particularly in a time when hospitality can be isolating or unsafe. It’s inclusive and staff can express their own individuality. Grant has the care, inclination and interest to hear other people and give them space and opportunity to bring their own ideas and flair. Collaborations are beautiful – in life and at Bush.
Bush is a welcoming environment.
Everyone who works there wants to be part of a movement. They’re part of a movement for ethical living.
Bush’s periwinkles
The Bush ethos
Bush is about bringing life, green, truth and happiness to people. We celebrate and nurture life through giving, loving, growing, creating and feeding.
We focus on using natives and invasives.
‘Native food proliferation
Invasive food obliteration’ –
‘Our menu is created to celebrate and nurture our unique environment. We focus on native and invasive species in order to do this. We use natives to encourage their adoption, production and admiration. We use invasive species to reduce their numbers, in turn reducing the damage they do to the environment.
A two-pronged attack to help the Bush.’
Photo from delicious. magazine who said, “… forward-thinking eateries like Bush in Sydney’s Redfern, which almost exclusively serves meat and seafood that’s subject to population reduction measures for environmental reasons.”
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