Recommended by my friend Chino Banzon, Bloodwood was definitely the most interesting place I’ve tried during my trip to Sydney. Its limited seating capacity guarantees a 45 minute wait; which fortunately was worth it. Its dimly lit interiors, minimalist menu and extensive drinks list reminded me of Your Local. As its serving sizes lean on the smaller size, they advised us to order 3 to 4 dishes to fill up both our tummies. We started with the Polenta Chips (AUD 10) , served piping hot. Dip them in the light gorgonzola sauce it comes with and you’re solved. Its Chicken Liver Parfait (AUD 14) features a large scoop of chicken liver spread enough to share with a group. I love that it was served with warm and fluffy ciabatta bread (a whole stack of it, and yes, you can ask for more); and sweet earl grey infused fig preserves to temper the saltiness.
The Sticky Fried Basket (AUD 30) was visually overwhelming as heirloom carrots, enoki mushrooms, quinoa, and black seeds are artfully layered atop the chunks of beef brisket. This dish takes a while to prepare, but you’d understand why after your first bite. The beef is made so tender that it wonderfully melts in your mouth. Its Charred Lamb (AUD 24) showed more restraint by using significantly less ingredients. This allows one to fully appreciate the smoky flavor of the lamb pieces. Try to eat this dish right away though as the lamb gets tougher over time.
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