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Modern Australian
-33.900077, 151.178395

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.

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At a glance

  • Wine:
  • One glass
  • Price:
  • Shared plates $7-$32

    D $14-$26

  • Feature:
  • Licensed
    Outdoor dining
    Private room
  • Cards:
  • Eftpos
  • Booking:
  • Bookings for tables of 8 or more
  • Chef:
  • Claire Van Vuuren & Mitchell Grady



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