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Issue 10: Sydney

Discover a locally curated guide to the city's finest experiences

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  • 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.

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    Pickled vegetables.
     
    Hot and sour beef salad.
     
    Red curry of pork.
  • A bartender at work and a Japanese Highball cocktail. Photographs by Vanessa Levis.
    A bartender at work and a Japanese Highball cocktail. Photographs by Vanessa Levis.

    Issue 10: Sydney

    Since opening in 2011, this jazzy, candlelit basement boite has reeled in loyal patrons with a knockout combination of affable service, smart-but-never-stuffy décor, and a stellar lineup of beverages. The options range from draft beer to craft cocktails and serious wine, including some vintage ports that have been cellared since the 1920s. No matter when you arrive, chances are it’s likely to be busy–but trust us, the perfect Manhattan, the people watching, and the friendly welcome make the wait more than worth it.