Bloodwood, Sydney

Bloodwood in Sydney is awesome for so many different reasons.

First off, the location is great. It is an unpretentious, little neighborhood joint at the end of Newtown, a young and funky suburb.

Second, the chefs are great at what they do. Chefs Claire van Vuuren, Jo Ward, and Mitchell Grady came from a world of fine dining, so they know exactly how it should be done. Great food, great service, but without the fuss of a fine dining restaurant.

Lastly, this is where I met my good friend A. We met briefly in Newcastle through a mutual friend on a road trip I took, and we decided to meet the next time she was in town. A and I immediately connected, and as it turns out, she was key in getting me through some tough times months later. I'll always love her for it.

The two of us shared a small but filling lunch.

The first was the salt cod brandade: a salted cod and olive oil mixture, smothered over fresh bread and served with ox heart tomato salad, and Pedri Ximenez vinegar. The brandade was delicious...not an overwhelming fish taste but enough to really know that it is the main ingredient. Drooling just thinking about it.

Salt Cod Brandade

The second dish was the socca: a chickpea pancake with zucchini, pumpkin, Persian fetta, and herbs. The pancake was seasoned with a perfect blend of spices, the ingredients were fresh, and it was filling!

Socca

A and I were in the mood for dessert, but the one we ordered had run out for the day. Bloodwood has a small menu, and we just couldn't find another dessert that tickled our fancy.
This is a great place for a casual meet up and fantastic food.

Bloodwood
416 King Street
Newtown, New South Wales, Australia
Telephone: (02) 9557 7699