The Woods, Four Seasons Hotel Sydney’s new restaurant, has this week welcomed its first patrons.

Sporting a chic contemporary yet rustic appearance, the ground floor restaurant’s ethos revolves around wood-fired cooking with Hamish Ingham at the helm as Restaurant Executive Chef.

He is supported by his restaurateur partner Rebecca Lines who is overseeing The Woods’ management.

“We have engaged talented exponents of Australia through its cuisine and design to bring The Woods to life, aiming to provide Sydney diners with an appealing stand-alone restaurant that further extends this city’s reputation as a cuisine capital,” Four Seasons Hotel Sydney General Manager Vincent Hoogewijs, told HM. “Home-grown food and friendly, efficient service are our first priority.”

Created by award-winning designer Michael McCann, The Woods draws in guests with its centrally located wood-fired oven and open-plan kitchen complete with wood-fired grill.

Ingham sources fresh, home-grown produce which is cooked over a variety of naturally-flavoured Australian woods including apple wood, mushroom and mallee stumps.

The wow factors include a creative live vertical herb wall which forms the backdrop to the chef’s table, a hand-hewn butcher’s block to display the home-made bread and butter, and a dramatic black and white feature cow hide wall hanging that frames the open-plan cold kitchen.

Guests can have a taste of The Woods at the restaurant’s bar on entry which offers its own lighter more casual menu, or go deeper into The Woods for the experience of a semi-private dining room which even has its own separate entry path, ideal for larger bookings and functions.

Ingham’s philosophy for The Woods is very much about the art of simplicity. He showcases the purest ingredients in a light, fresh, balanced way using the evocative nature of burning wood.

The Woods is open Monday to Friday for lunch and Monday to Saturday for dinner.

James Wilkinson

Editor-In-Chief, Hotel Management