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bloodwood restaurant & bar
L'avis de Gault&Millau
The talented team of Mitchell Grady and Claire van Vuuren have been at the helm of bloodwood restaurant & bar for some years now, producing contemporary dishes to tempt locals and visitors alike.
Gentrification has caught up with this part of Newtown, and bloodwood now finds itself at the heart of a vibrant food and dining precinct. The place still draws looks for the smart way the front bar, open kitchen and mezzanine dining room are linked, flowing with a steady stream of patrons meeting up or settling in for a local big night out.
To start, you’ll find no better polenta chips with gorgonzola sauce in town, but you could also select the chicken liver parfait with Earl Grey jelly, or an intriguing ceviche of kingfish, macadamia and poppy dotted with jalapeño chillies. The plump slices of kingfish carry a zing from the chillies and lime juice, but macadamia milk gives the dish a luxe touch, while the poppy seeds add crunch. South American and European influences meld well in a grilled rib-eye steak with spaetzle and chimichurri.
PSST! The busy front bar is the perfect spot to wait for a table.
Reviewed for the 2019 Guide