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Any chef who goes to the trouble of removing the bones from pork ribs deserves a medal. At Bloodwood, on Newtown's vibrant King Street, the ribs are also barbecued until they're gnarled and blackened, but pull apart to reveal irresistibly juicy pink meat. Dishes are as eclectic as the industrial-style interior, with its colourful chairs and tabletops, exposed brick walls and low-hanging light bulbs. Slivers of green apple, wilted iceberg and oyster mushrooms come with the ribs; thin slices of tart green tomatoes are served with chewy glazed beetroot, salted walnuts (another winning idea) and Cradoc Hill lamb tataki. Crisp, blisteringly hot polenta chips, served with a side of Gorgonzola sauce, have a cult following. Staff are cool and easygoing; they know how to navigate the range of boutique beers and cider, cocktails and a well-endowed international/Australian wine list. It's medals all round.
Shared plates $7-$32
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