Posted by Liz Niland on April 7, 2010
Trendy haircuts, top-notch pad thai and uniquely jazzy threads are all part of the landscape in Sydney’s Newtown, but it’s been quite a while since a destination restaurant reared its head in the city’s inner west. Down the other end of King Street, past the Bank and past the Townie, Bloodwood, the brainchild of a handful of Sydney’s finest chefs, is a place to which you can just as easily take a date, your mother, or a whole party posse for both eats and drinks.
While there’s plenty to choose from on the drinks list – from South Australian shiraz to the Bloodwood’s own alcoholic iced tea – the food was what we came in search of. The lauded spiced lamb kibbeh with silken eggplant, kale and bullhorn capsicum sauce got the nod from our crowd, as did the lucky last-minute inclusion of the herby chickpea pancake with zucchini, pumpkin, and Persian fetta. More...
bloodwood, newtown, restaurants