The contemporary yet rustic atmosphere of the new ground floor restaurant, revolves around wood-fired cooking with Hamish Ingham at the helm as executive chef. He is supported by his restaurateur partner Rebecca Lines who is overseeing The Woods’ management.
The semi-private dining area offers plenty of space for both private and corproate functions or group dining for in-house delegates.
Created by award-winning designer Michael McCann, The Woods draws in guests with its centrally located wood-fired oven and open-plan kitchen complete with wood-fired grill. Ingham sources fresh, home-grown produce which is cooked over a variety of naturally-flavoured Australian woods including apple wood, mushroom and mallee stumps.
The wow factors include a creative live vertical herb wall which forms the backdrop to the chef’s table, a hand-hewn butcher’s block to display the home-made bread and butter, and a dramatic black and white feature cow hide wall hanging that frames the open-plan cold kitchen.
The new restaurant, located on the ground level at The Four Season Hotel, offers diners a wood-fired cuisine experience.
Guests can have a taste of The Woods at the restaurant’s bar on entry which offers its own lighter more casual menu, or go deeper into The Woods for the experience of a semi-private dining room which even has its own separate entry path, ideal for larger bookings and functions.