Woodcut
WOODCUT, BARANGAROO — A Dining Experience That Deserves a Standing Ovation
Darlings.
You know those meals that don’t just feed your stomach — they feed your soul, your senses, your entire being? That was Woodcut at Crown Barangaroo.
Let’s set the scene: mood lighting, sexy textures, an open kitchen, and staff so polished you’d think they just stepped out of a hospitality Vogue shoot. This place oozes cool in that understated, quietly confident way that says, “We don’t need to try hard — because we’re that good.” And guess what? They are.
Now onto the food — aka, the main event:
Grilled Tasmanian Black Garlic Bread
Let’s start with this buttery, blistered masterpiece. Crispy charred edges, pillowy insides, and that deep umami from the black garlic that had me moaning softly at the table. It’s bread — but elevated, seductive, and just a little bit naughty.
Raw Fish Plate with Apple, Capers & Apple Vinegar Dressing
Imagine sashimi had a love affair with a crisp apple and a vinegary zing. This was bright, fresh, and the apple added such a cheeky crunch — a little flirty texture moment in every bite. 10/10 for serving drama in a subtle, Scandi way.
Burrata with Peach, Basil Seed Dressing & Fresh Basil
This dish? She was the moment. That burrata burst open like a creamy little treasure chest, topped with sweet peach slices and that glossy basil seed dressing — kind of like if passionfruit and caviar had a chic, herbaceous baby. I genuinely considered licking the plate. (I didn’t. But I wanted to.)
Shiitake Mushrooms with Shiso, Seaweed & Mushroom Butter
Earthy. Smoky. Umami-packed. These mushrooms were giving “forest floor in a fairy tale,” but make it luxe. The mushroom butter? I want to bathe in it. Or at least slather it on everything I eat forevermore.
Centre Cut Eye Fillet, Grass-Fed, 200g
Perfectly medium-rare. Juicy, buttery, and smoky from the wood-fired grill. If this steak had abs, I’d swipe right.
Baked Ancient Grain Macaroni with Taleggio & Aged Pancetta
OH. MY. GOD. This dish deserves its own Broadway show. Creamy, cheesy, slightly funky from the taleggio, with crispy, salty pancetta sneaking in like the hot villain you can’t help but root for. Comfort food in couture.
The Cocktail: I don’t even know what it was called, but she was lime green, served ice-cold, and garnished with a melon ball like it was 2002 in the best way. Fruity, refreshing, and dangerously easy to drink. I was the moment sipping her.
Final Thoughts:
Woodcut isn’t just a restaurant — it’s an experience. A luxury hug. A deliciously curated performance that left me full, joyful, and low-key emotional. It’s where you go when you want to be reminded that food is art, love, and therapy all rolled into one.
10/10. Would sell a kidney to go again.