The Woods - Four Seasons, Sydney

For the lovely A's birthday we went to the newly opened restaurant, The Woods, headed by Hamish Ingham. The menu is centred around good quality and fresh produce cooked over naturally flavoured Australian woods, giving the food a deliciously wood smoked flavour.

Wood grilled calamari, pork cheek bacon and pickled muntries

Muntries are otherwise known as emu apples and are a native Australian berry. The wood fire oven gave the tender calamari a wonderfully smoky flavour.

Salad of cucumbers, grilled sea urchin and yoghurt

Our second entree gorgeous summer salad with some delicate flavours - I usually don't go for sea urchin when I go to a sushi restaurant, but this dish was quite enjoyable.

Aged Coorong sirloin on the bone & black garlic butter

From the wood fire meat selection, and was a perfectly cooked steak.

Mallee wood roasted spatchcock, radicchio, pine nuts, currants & preserved lemon

The spatchcock main was delicious and the most generous serving out of all the mains.

Crisp skin wild fish fillet, giant snow peas & wood grilled fennel

Green beans & almonds over embers

As tempting as fries are as a side dish, green beans are always a lovely way to get a good dose of greens in. 

The Woods tart 

A warm and crispy tart full of juicy figs and accompanied by ice cream

Chocolate swiss roll, grilled cherries & sesame

This was an interesting twist on the usual swiss roll, with the tartness of the cherries and saltiness of the sesame. 

Rose geranium ice cream, toasted brioche & white peach caramel

This fruity and dessert was my favourite out of the three, especially the the chewy brioche and the beautiful floral ice cream.