Following the September opening of Grain bar adjoining the hotel lobby, The Woods bar and restaurant opened to similar fanfare earlier this month.
|The wood-fired oven at The Woods, Four Seasons Hotel Sydney, George Street|
It's helmed by Bar H's Hamish Ingham as executive chef and Rebecca Lines in front of house, with Joshua Niland as restaurant chef.
The Woods bar has a much smaller menu which takes grabs from the restaurant's menu - which is also available in its entirety for those seated at the bar.
|Dining space and herb wall display (right)|
|Iggy's bread and our butter|
Plans are that The Woods will also bake its own bread in due course, in the wood-fired oven, of course.
|Live scallops, summer purslane and citrus|
|Salad of cucumbers, grilled sea urchin and yoghurt|
The lightly grilled treatment of the sea urchin roe gave it a sweetness on top of its natural creaminess, and paired perfectly with the pickled cucumber, while there were also raw and grilled cucumbers partnered with natural yoghurt.
|Ash seasoned ocean trout, smoked trout roe and parsley salad|
|Whole wood roasted crab, local garlic and pepper berry - for two|
Shared between two, the blue swimmer crabs were spiced sensationally with garlic and pepper berry, making the shells worth every bit of sucking effort.
I could have easily devoured the two crustaceans, so this is definitely a shared main dish that requires sides like the lightly dressed upside down lettuce and shoestring fries that our table shared.
|Crisp skin wild fish fillet, giant snow peas and wood grilled fennel|
|The Woods tart with ice cream|
The Woods tart, which I think changes filling regularly, was a flaky pastry construction of plum and thyme, served with vanilla bean ice cream.
|Janei goat's curd, mulberries and sugar cane|
The berries were perfectly ripe and sweet, creating an absolute taste sensation with the creamy goat's curd. The simple combination of ingredients made for a stunning and unique dessert that has to be one of my favourites this year.
|Chocolate swiss roll, grilled cherries and sesame|
|Semi private dining area|
The main dining space is split level and there's a hefty space designed as a semi private dining room, ideal for functions.
There's lots to see and try when you go down to The Woods, and now forewarned, you won't be surprised when you don't find teddy bears or a stale hotel restaurant.
Food, booze and shoes dined as a guest of The Woods, with thanks to Four Seasons Hotel Sydney and RF Media.