The Bloodwood space is set out over a few levels with modern fit out and a nod to rustic charm – the food is modern and interesting with simple presentation – all executed perfectly. The menu has a myriad of non-meat dishes that are well thought out and not the usual. We decided to share all our dishes, so to start with we opted for the baked polenta chips with gorgonzola sauce . The polenta, which was crispy and lightly golden on the outsides with a fluffy and very hot inside – matched with the piquancy of the sharp gorgonzola sauce. Next, baked garlic mushrooms served in paper with red wine – the creamy earthiness of the sauce from the funghi complemented with crispy croutons and a underlying sweetness of the baked garlic flavour. It had everything for a mushroom lover and more.
Our other choice – salisfy and gruyere tart with oyster mushrooms on a bed of wilted cos lettuce and a light fine tomato puree. The pastry was buttery and light, and full of taste. Salisfy is one of those old vegetables that have been re-invented – the flavours are mushroom and slight oyster – again perfectly balanced with the woodiness of gruyere cheese and the lettuce. All resting on a light tomato puree that added a freshness to the palette.
Bloodwood has awards for Best Small Wine List and you can see why – we tried a Cote de Provence rose and French chablis, sold by the glass – both great examples of the varieties.
For dessert – which all sounded great, we opted for the tapioca with mixed berries and ginger ice. It was a big dessert but with the freshness of the berries and the ginger ice, it was lighter than your usual tapioca.
The service equation at Bloodwood is definitely there – friendly, responsive and very professional.
The verdict – Bloodwood is part of the new breed of cool Sydney restaurants – fresh, modern food with a good wine list and snappy service. Sort of Brooklyn, but very very Sydney!
416 King St Newtown