The Woods199 George St
The Rocks, Sydney
The Woods is the newish restaurant in the Four Seasons Hotel and the latest in the offerings from chef Hamish Ingham. Whilst there is a wide variety of food available it is the use of differently scented wood for their meat dishes that is the signature offering here. The decor is quite quirky with plenty of appeal (particularly on the ceiling).
My starter was the wood grilled prawns with tahini yoghurt and sesame salt.
The prawns were plump and perfectly cooked with the shell removed but the heads and tails still on.
The tahini and sesame salt added flavour without overpowering the subtle prawn taste. The whole combination was delicious.
The tahini and sesame salt added flavour without overpowering the subtle prawn taste. The whole combination was delicious.
Mlady had the ash seasoned ocean trout. This lovely and popular dish came with smoked trout roe and a parsley salad.
There were so many different textures and flavours and it was so light and tasty.
It looked just as spectacular too with a sea of colour on the plate.
My main course just had to be a meat based dish to sample their speciality, and the wagyu caught my eye.
The dish consisted of wagyu scotch fillet with grilled oysters with black and white garlic.
The meat was cooked perfectly and the grilled oysters added great flavour. I loved every mouthful of it all.
The meat was cooked perfectly and the grilled oysters added great flavour. I loved every mouthful of it all.
Mlady had the venison as her main course. It was roasted venison leg that came with grilled grapes, beetroot and spiced red wine. The meat was rare and melted in the mouth and it was beautifully presented.
We also had a side of greens with smoked almond butter. These were nicely done and had good flavours.
My dessert was the smoked chocolate with caramelised banana and burnt butter. This interesting mix appealed to me as soon as I spotted it on the menu.
The shards of chocolate were delicious and the whole combination looked and tasted wonderful.
As she was still feeling a bit peckish, Mlady had the Woods tart. It certainly was a substantial dish to finish the meal on!
The pastry was beautiful and it was topped with very tasty vanilla ice cream.
We love the fortifieds from Rutherglen and visit the region regularly, so we capped off our lovely meal with a couple of glasses of Stanton and Killeen topaque that was from a 14 litre oak barrel.The Woods has a lovely relaxed intimate feel to it.
The decor is impressive, the service attentive and the food is certainly delicious. It's a lovely place to go for a quality meal.
Sir and Mlady dined as guests of The Woods. Special thanks to Hansni Bhagani of the Four Seasons for arranging our visit.
