Bloodwood

Bloodwood is a Newtown community-focused restaurant and bar that strives to provide bold and heartfelt food and drinks. Focusing on using smaller producers and sourcing local food wherever possible, this almost 10 years young restaurant is truly a cult classic.

Head chef and owner Claire Van Vuuren’s food is bright, creative, eccentric and packed with flavour. The modern Australian, seasonal menu is served as share plates of various sizes. Think mortadella and pickles; potato cake with goats curd, olive caramel and pickled onion; spiced lamb lion chops sprinkled with rosemary and beans; Murray cod and clams seasoned generously with sambal; and apricot semifreddo. The pecan pate is somewhat of a signature dish, and can be purchased to takeaway.

Bloodwood boasts an ever changing, biodynamic and organic drinks list, focusing solely on supporting the best small producers and wine makers in the country and abroad. The award-winning wine list offers something for everyone, from traditional grape varieties to obscure new-age wines and wine making techniques.

Local designer Matt Woods has created a dark and eclectic space using a scattering of recycled objects, moody lighting and industrial brick finishes. The kitchen and bar take centre stage in the narrow terrace, providing a vibrant beating heart to the venue. The space is broken up into several areas, all areas are available for private events and parties.