• Wood roasted spatchcock with parsley root, burnt butter, radicchio & sea parsley and a stylish table setting. Photograph by Vanessa Levis.
    Wood roasted spatchcock with parsley root, burnt butter, radicchio & sea parsley and a stylish table setting. Photograph by Vanessa Levis.

    Issue 10: Sydney

    While The Woods is unmistakably a lavish hotel dining room (it’s set off the lobby of the Four Seasons), its scale doesn’t diminish the intimacy of its approach or the artful, less-is-more quality of its food.  As its name suggests, this is a restaurant that celebrates wood smoke and fire–for grilling, for roasting, and for generally teasing all manner of deliciousness out of prime ingredients. Chef Hamish Ingham excels at crafting modern Australian dishes–like olive and applewood grilled calamari with bitter greens and roasted potatoes with smoked crème fraiche–that delight without overreaching.