Woodcut

Fire, steam, smoke and ice are the heart of Woodcut in Barangaroo’s Crown Tower, as they combine in a luxe and completely Australian dining experience overlooking Darling Harbour where your eyes feast first.

Chef/owner Russ Lusted (of the now-closed Bridge Room) blends the best Australian produce with the skill of cooking using wood-burning ovens and open fire to infuse the food with warm earthy flavours. Woodcut’s menu offers top-tier seafood, cured meats, ash-grilled prime cuts, and an inventive selection of vegetarian dishes and desserts.

Smaller plates like black garlic bread from the wood oven, artichokes with warm caper vinaigrette and whipped Meyer lemon butter, and shiitake mushrooms with shiso, seaweed and mushroom butter sit alongside impressive wood-grilled and baked proteins spanning several breeds and cuts of beef, lobster, octopus, lamb, duck and a cold seafood selection.

The $95pp share-style Sunday brunch (available from 11am) is a unique addition to Woodcut’s offering, with a rotating selection of sweet and savoury dishes and a roving champagne trolley elevating the typical brunch experience.

Woodcut comprises a variety of restaurant and bar spaces in addition to the main dining room, including the Hickory Bar (which is suited to drinks and selections from the dedicated bar menu), a front-and-centre chefs counter, two private dining rooms, and the harbourside outdoor terrace.

Image credit: Woodcut