Woodcut

Australian produce is at the centre and enjoyed with traditional methods of cooking including fire, steam, smoke and ice. Elements that consistently entice and delight.

Recently winning one prestigious hat from the Good Food Guide Awards the concept is inspired by internationally acclaimed restaurateurs and hoteliers Ross and Sunny Lusted's travels. Woodcut pays tribute to fond memories of slow cooked meals in a wood burning oven or over open fire, and the earthy flavours that were imagined in spontaneity.

At Woodcut, Lusted’s culinary creations stem from memories of food inspired by their travels overseas – meals prepared in a slow wood burning oven, seafood cooked over a charcoal fire in a cast iron pot in Croatia, trout from a New Zealand stream crusted in sea salt and smoked over embers. These experiences have emphasised the ability for food, and most importantly, their cooking methods, to tell a story; evoking memories of a time and place. 

“With each ingredient we source at Woodcut I ask, “Where would this produce most flourish? Raw? On the ash grill? In the steam kettles? In the Romertopf? In the wood oven? On the wood grill?” It’s all about finding the best way to express the ingredient.”

Recently winning Australia’s Best Hotel Wine List Award at the Australian Wine List of the Year Awards, the list as expertly curated by our Head Sommelier, Addy Lam, showcases iconic wines and historical houses balanced with the unknown and upcoming game changers.

The wine program at Woodcut is designed as a storybook detailing an intimate background of provenance, winemakers and viticulturalists. Celebrating both conventional and experimental methods, braided with the intent to find different and unique expressions of the terroir in which their hands toil, Australian regional wines are heavily featured on Woodcut’s wine list alongside an extensive cellar list.