A new era in Australian hotel dining has been born
Sydney, Australia – 2012-12-06 — /travelprnews.com/ — The Woods, the adventurous new dining destination at Four SeasonsHotel Sydney, has thrown open its doors, paving the way for a new generation of hotel dining in Australia.
Sporting a chic contemporary yet rustic appearance, this stunning 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.
A Feast for the Stomach and Eyes
Created by award-winning designer Michael McCann, The Woods draws in guests with its spectacular centrally located wood-fired oven and open-plan kitchen complete with wood-fired grill. For his menu, Ingham sources fresh, home-grown produce that 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 that 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 cow hide wall hanging, which frames the open-plan cold kitchen.
A Versatile Space
Guests can have a taste of The Woods at the restaurant’s bar on entry, which offers its own lighter menu, or go deeper into The Woods for the experience of a semi-private dining room that 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.
Hotel Press Contacts
Sarah Vickery
Director of Public Relations
199 George Street
Sydney, NSW, Australia 2000
Email Sarah Vickery
T. 61 (2) 9250-3315
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Butcher’s block and wood-fired oven