Historic = ●
Distinctly average = ●
Dismal = ●
Food rating: ● (how we voted: red - 0, orange - 3, green - 4)
Bloodwood is nestled within the frenetic King Street of Newtown. King street reputedly follows an ancient Aboriginal track and Bloodwoods first customer, back then, was an Aboriginal who ordered a serving of polenta chips for his hungry tribe. (may have to check this fact...)
What is great about Bloodwood is the three chef owners, Claire, Jo and Mitch continue to work in the kitchen. Creating decent, modern Australian cuisine design for sharing. Holding firm the belief that if you want something done perfectly, do it yourself.
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| Roast heirloom vegetables - lentil vinaigrette, samphire |
We had a set menu. Particular dishes of interest include; the Mushroom & Leek pâté, the Chicken liver parfait and smoked ham hock terrine. The surprise for me was the actual edible Polenta chips with gorgonzola sauce (yes, I believe a chip should be potato), the Seared tuna (historic) and the Sticky barbeque pork ribs – tender and flaked off the bone.
The chocolate near death experiences dessert was ‘orgasmic’ according to Rachael and Jane.
All this was washed down with some delicious French red and the winning Willie Smiths organic cider – made in the classic French farm house style. Not too sweet and devilishly moreish.
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| Ding dong! |
Service: ● (how we voted: red - 2, orange - 4, green - 1)
It was definitely there. I saw it. They served the food, they poured the wine. They smiled. The reason it gets an orange is because it never went above and beyond. I mean. Really. Don’t they know who we are!?
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| The food was hot - and so were the guests. |
Atmosphere: ● (how we voted: red - 0, orange - 0, green - 7)
We came, we ate, we all shared hair raising near death experiences stories. Ducky’s boat and Rusty’s abseiling. Bloodwood was abuzz with noise, stories and good cheer.
WOW factor?: ● (how we voted: red - 0, orange - 3, green - 4)
It was a treat to have Willie Smith as a beverage option. It also had an eclectic wine list. I’ve got ‘tats’ written down, but have no idea what that refers to. I also have the phrase ‘delectably intoxicating’ – which I think came from Rachael. But really, that could apply to the company, the food and the booze!
The search for Sydney’s best restaurant, continues...
