Hamish Ingham and Rebecca Lines - the duo behind Sydney's Bar H and the recently opened Grain Bar, also at Four Seasons - are preparing to swing open the doors of their latest project, The Woods on 3 December.
Located on the ground floor of the Four Seasons Hotel in Sydney, where the pairs' recently opened Grain Bar also resides, The Woods will be themed around wood-fired cooking, with Ingham at the helm as executive chef and Lines overseeing management.
The Woods is open-planned with split-level dining and a capacity for 180 people. The heart of the restaurant will be the wood-fired oven and grill with a particular focus on home-grown food and friendly, efficient service.
Ingham plans to showcase ingredients in a light, fresh and balanced way and will use Australian woods including olive, grapevine, lemon, orange, apple, peach wood, oak wine barrel, mushroom stumps, spruce tips and mallee stump to "achieve the very best flavour profile for every fine produce dish."
The restaurant will also boast a spacious, low-bench open kitchen. Detailing includes a hand hewn wood block, a live herb wall, a bar on entrance with its own lighter menu and a semi-private dining room with its own entry path.
To see pics from the menu and restaurant renderings, head to our Facebook page.