At the heart and soul of WOODCUT is fire, steam, smoke and ice. Beautiful ingredients, simply cooked. Dishes will be prepared in wood and charcoal grills, wood ovens and steam kettles. The earthy and sensory cooking methods impart a tangible element of flavour and authenticity to the cooking process Imagine whole John Dory in a cast iron pan straight from the wood oven, Queensland mud crab cooked in steam kettles or the rich and earthy flavours of duck slow cooked in clay pots. We want guests to feel excited by the environment and theatre of our four open kitchens; each centred on their own cooking method and three of which are anchored by counter dining where guests will have a front row seat to “the show”. Every seat at WOODCUT is “the best seat in the house”. Guests dining at the counter will watch the chefs in action while guests on the terrace will soak up the atmosphere of the ever-changing landscape and bustle of Sydney harbour. The wine program at Woodcut is a storybook detailing an intimate background of provenance, winemakers and viticulturalists. It will celebrate both conventional and experimental methods, braided with the intent to find different and unique expressions of the terroir in which their hands toil. The list will showcase iconic wines and historical houses balanced with the unknown and upcoming game changers. The Bar and Hickory Lounge are the social hubs of WOODCUT. Opening onto the boardwalk, these vibrant spaces enjoy spectacular waterfront views and provide the perfect spot to enjoy a sunset cocktail or a relaxed lunch. WOODCUT features two beautifully appointed private rooms, Ironbark and Silver Ash, a Chef’s Table and numerous unique spaces where guests may hold special events. We want our guests to feel at home at WOODCUT. Service is warm and friendly, knowledgeable, professional and intuitive with great attention to detail.