Woodcut Restaurant

At the heart and soul of WOODCUT is fire, steam, smoke and ice. Beautiful ingredients, simply cooked. Dishes will be prepared in wood and charcoal grills, wood ovens and steam kettles. The earthy and sensory cooking methods impart a tangible element of flavour and authenticity to the cooking process Imagine whole John Dory in a cast iron pan straight from the wood oven, Queensland mud crab cooked in steam kettles or the rich and earthy flavours of duck slow cooked in clay pots. We want guests to feel excited by the environment and theatre of our four open kitchens; each centred on their own cooking method and three of which are anchored by counter dining where guests will have a front row seat to the show. Every seat at WOODCUT is the best seat in the house. Guests dining at the counter will watch the chefs in action while guests on the terrace will soak up the atmosphere of the ever-changing landscape and bustle of Sydney harbour. The wine program at Woodcut is a storybook d...