If you go down to The Woods today you’re sure of a big surprise!

To ‘Tent’ or not to ‘Tent’ is a divider. Those who do, enjoy wood fired earthy pleasures of foraged food, fresh air and natural beauty. Others simply prefer their fluffy bathrobes and L’occitane toiletries.

With the launch of The WOODS at Four Seasons Hotel you can have your hotel slippers and eat at the campfire without spilling a drop of your De Sousa Grand Cru in the process.

Part theatre (Hamish from Bar H centre stage), marketplace (eye catching butchers block piled with sough dough, copper bowls of house churned butter and a vertical herb wall), bar (second level down) art gallery (white ‘Hair on cows hide’ wall cladding, ceiling by Wall Candy detailing recipes of Coffee Brittle and hand drawn pictures of vegetables) and a campfire (theatrical stone clad wood fire burning fueled by changing woods from Apple to Olive).

Graze over silky scallops exploding with citrus punch and a crunch of puffed rice, smoky hoods of grilled King Island calamari with luscious translucent cheek bacon and roasted hazelnuts (earth n turf in one mouthful), Wild fillet of grouper with a hairdo of sweet roasted peppers under blanket of wood grilled fennel. Don’t miss the almond tahini green beans or hassle back potatoes.

It’s the food which will set your taste buds alight, with veggies sourced from Anthia at Little Leura Farm in the Blue Mountains. This ain’t no teddy bear’s picnic, it’s a multi-sensory feast where you’ll have a rollickingly good time.

The Woods
199 George Street, Sydney 2000
Opening times:   Lunch Mon–Fri 12pm – 2.30pm, Dinner  Mon- Sat 5.30pm – 10.30pm

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).