Located on the increasingly trendy southern end of Newtown's King Street, the emphasis is on food for sharing.
The interior has an industrial influence to go with Newtown's semi-industrial past, but still sleek, nonetheless.
The menu is interesting and inviting along with a decent wine and cocktail selection.
Check the website for more info.
Not impressed. I was here the other night and was left unattended for nearly 15 minutes. That's unacceptable for me and despite the nice wine and food, I'd expect better attitude the next time I visit; if I visit.
A bit pricey but totally worth it for the atmosphere and the menu which they make an effort to keep interesting. The food was a hit, the wines were a bit of a miss actually.. This place would spring to mind if I wanted to entertain some out of town friends.
Decided to check out this new bar on a Saturday night, which meant a very long queue to get a table. We decided to do the wait, left our number with the maitre d and hung out elsewhere in Newtown for about an hour before we got the call that a table was available. The staff are genuinely attentive and friendly, although the poor maitre d seemed run off her feet!
We ordered two sharing plates, chicken wings and polenta chips. Both were speedily delivered and delicious, though the chips were a touch dry. There's a huge range of drinks, and the Iced Tea with Pimms is especially excellent.
Great spot to enjoy a late night drink and snacks, it can get pretty noisy upstairs but the intimate environment and friendly staff make it a place I'd happily visit again.
Hot new place in Newtown. Always packed. Great decor and well meaning, attentive staff make this new stylish Newtown eatery the place du jour until the next new hot place opens. This will be the first of many new quality new food and drink offerings at this south end of King Street. Its gonna be the new hot area of the inner west
The food is really well priced considering the high standard of the dishes. Go there for the sharing dishes and you won't be disappointed. You can book the downstairs ' private 'dining room but theres no air con ( filthy hot it was in March) and its also the corridor to the toilets. The outside area of Bloodwood is a great spot on a warm night to eat drink and catch up with friends. Give Bloodwood a go. It will only get better!
The CVs of the three chefs Jo Ward, Claire van Vuuren and Mitch Grady have something to do with Bloodwood?s busy tables. Buzz is all about the polenta chips with the crunch of fries and the subtle nutty flavour brought out by Gorgonzola dipping sauce ? they are deserving of much praise. Get ready for full-on flavour as soon as you unwrap baked kingfish from its nifty paper bundle.
THREE chefs open a restaurant in Newtown, Sydney, with a yearning to cast off frippery for flavour.
IT won't have escaped you that the ingredient of the year is milk skin.
Every chef who ever washed a pan at Copenhagen?s Noma (do they even use saucepans at Noma?) is onto it, draping skins over foraged tussock and locally shot walrus blubber, or whatever some shaggy Viking has hunted down that morning.
And why not? The Chinese and Japanese have been doing it for millennia with the skin from soy milk ? yuba as it is known ? so nothing?s new. Bring on the skins, I reckon, especially when they?re as good as Bloodwood?s.