- Mar 16, 2021

Woodcut Barangaroo Review

Perfect for a lavish, romantic date night.

Food ★★★★☆

Service ★★★★☆

Environment ★★★★☆

Cost $$$--

Woodcut is a new star studded restaurant within the brand new Crown Sydney. With four kitchens, countertop dining, luxurious terrace and a Modern Australian menu designed by Ross and Sunny Lusted, it has is laying everything out there for you.

Entering into Woodcut from within Crown, the restaurant has an air of mystery as you are presented with a hotel style check-in desk sat in front of a wall. From this perspective, you cannot see the body of the restaurant. As a date night venue this creates a very exclusive and sexy vibe.

The staff are friendly and efficient, once your booking is confirmed you are guided to your table. We got a romantic table for two on the terrace. This reminded us again of the stunning location and city water views all guests get to enjoy for the night. My suggestion, definitely try to lock in a table on the terrace - just bring something warm in case it gets windy! Alternatively, you can opt for a seat inside which provides wonderous views of the different open kitchens and warm cozy décor. The interior has been designed with raw materials transformed by wood, fire, coal and steam at it's heart.

(Imagine source: Crown Sydney)

The restaurant offers a delicious menu which you could easily want to eat your way through, one dish at a time. Having to restrain ourselves being only 2 people, we decided to pick a variety of dishes:

Starters:

Raw fish plate, pear, capers, chardonnay dressing

Mains:

Blue mussels, aromats, toasted bread, bottarga cream

Bone in Magra lamb rack, Oberon, NSW

Sides:

Wilted spinach, brown butter, fried garlic

I would swear by the starter we choose. The vivid raw fish plate, featuring tuna, kingfish, ocean trout and snapper paired with their garnishing, was beautiful to look at and absolutely mouth watering. The mussels were very tasty, although I can think of more vibrant and interesting mussel dishes from other restaurants admittedly. The lamb rack was perfectly cooked, a gorgeous pink. My knife cut through the meat like heat to butter, and it was just as juicy. Pairing our mains with the wilted spinach side, it doubled down on the amazing flavours and juiciness of the dinner. We complemented our courses with a red wine, which I can't honestly remember the name of as I lost myself deeper down the rabbit hole with every bite!