There is no better recommendation than to see Executive Chef Jock Zonfrillo dining at Bistro Blackwood on a lazy Saturday lunchtime, while occasionally checking in on Head Chef Sam Christopher’s service preparation for both Blackwood and its more famous companion, Restaurant Orana.
The funky bistro space is located below Orana, although the service and welcome is just as sharp, as staff interchange between the two venues.
Bistro Blackwood and Orana share a similar philosophy, showcasing seasonal and native ingredients, just at Blackwood it’s in a less complicated manner, featuring fire-pit cooking. The generous charcuterie board is a great way to start; however, it is impossible to pass up the sublime rendition of Marco Pierre White’s chicken liver parfait, and it does not disappoint. The fire-pit beef is cooked to exactly the right level of doneness, with the more-ish beef-fat potatoes and accomplished house-made bearnaise the perfect accompaniments. Finish with a classic dessert or one of the fabulous cheeses on offer.
PSST! Families are both encouraged and well catered for, with a kids’ menu that includes its own drink options.