Sydney dining’s award-winning couple, chef Ross Lusted and Sunny Lusted, are set to open their latest restaurant, Woodcut, at Crown Sydney in December 2020.
Woodcut will provide Sydneysiders with a unique dining experience that celebrates Australian produce and cooking with wood, charcoal and steam. This concept was inspired by Ross and Sunny’s travels and the memories evoked by meals cooked in a slow wood burning oven or over an open fire, and the earthy flavours it creates.
"The heart and soul of Woodcut is fire, steam, smoke and ice. Beautiful ingredients, simply cooked. The earthy and sensory cooking methods impart a tangible element of flavour and authenticity to the cooking process. Imagine whole John Dory in a cast iron pan straight from the wood oven, Queensland mud crab cooked in steam kettles or the rich and earthy flavours of duck slow cooked in clay pots."
- Ross Lusted
Ross Lusted is a chef, restaurateur and sculptor and has a lifelong passion for ceramics, art, design and architecture. Ross is celebrated as one of the most original chefs in Australia and has been honoured as Chef of the Year by Sydney Morning Herald’s Good Food Guide and The Australian’s Hottest Chef in Australia. Sunny Lusted has two decades of experience in the luxury hotel and resort business and over the past decade also as an acclaimed Sydney restaurateur.
Authenticity and simple flavours will be celebrated at Woodcut. Diners can expect dishes prepared in wood and charcoal grills, wood ovens and steam kettles. Local produce will also play a star role, including Bruny Island Mussels, Fraser Island Spanner Crabs, O’Connor Beef, Maremma wild raised Ducks, Camden Valley Veal and Malfroy’s Honey from the Blue Mountains.
“A heightened sense of flavour is achieved through the cooking methods. Just imagine whole John Dory in a cast iron pan straight from the wood oven to the table, the purity of Queensland mud crab cooked in the steam kettles or rich and earthy flavours of Maremma wild raised duck slow cooked in clay pots.” - Ross Lusted
From the moment guests enter Woodcut, they will be drawn to an experiential and ever-changing display of produce hand-picked by the chefs. The vertical salad wall will include vegetables and herbs, which chefs will pick directly from as they prepare their dishes.
According to Sunny Lusted, one of the most important aspects of dining is the experience itself. “We want guests to feel excited by the environment and theatre of our three open kitchens; each centred on their own cooking method and anchored by counter dining where guests will have a front row seat to 'the show'. Woodcut is a restaurant we feel both Sydneysiders and travellers will gravitate to and claim as their own.”
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