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There is more reason than ever to celebrate this festive season at Four Seasons Hotel Sydney with two glamorous new dining and entertainment outlets on offer to raise a glass.

With the imminent opening of the Hotel’s new dining destination, The Woods on December 3, reservations are now available for Christmas Day lunch and dinner, Christmas parties in The Woods Private Dining Room and two sittings for New Year’s Eve dinner.

Menu items are cause for celebration alone. Quail grilled over peach wood, Olive wood roasted Flinders Island lamb saddle fire with cosmic carrots, line caught steamed and smoked Trumpeter fillet set the pace of dining. There is even a five-course Chef’s menu with matching fine wines available for those keen to sample a little bit of everything.

The Christmas and New Year packages from Restaurant Executive Chef, Hamish Ingham and partner/ Restaurant Manager, Rebecca Lines, are reflective of their sense of place and light-heartedness. As parents of small children, they have included in their early sitting on New Year’s Eve a splendid hands-on healthy cooking experience for the kids – “make your own” pizza and dessert. Christmas lunch and dinner is available at $175pp.

The couple’s ethos is simplicity and quality. “We want to define luxury for a new generation that wants to live a more sustainable life” say Ingham and Lines. The Woods is a nurturing meeting place, a stand alone restaurant for the young at heart, drawing diners in by warmth and aroma.”

Delectable festive menus will be cooked over The Woods’ open grills and showpiece central wood fired oven, using Australian wood varieties to enhance fine locally-sourced produce.

New Years Eve at The Woods

There will be an early 6pm to 8.30pm sitting ahead of the 9pm fireworks display, comprising three courses and a glass of Champagne on arrival at $300pp. At $60 per head kids will be provided with a selection of ingredients where they will have the chance to make their own pizza. The individual creations are then baked and served with a salad. For dessert, the kids can make their own healthy sundaes from a choice of sorbet and fresh fruit toppings. Also on offer is an 8.45pm sitting pre-midnight fireworks, including a five-course banquet and premium beverage package at $500pp.

For menu details and bookings at The Woods contact (02) 9250 3160 or hello@thewoodsrestaurant.com.au

New Year’s Eve at Grain

Across the lobby at the recently opened bespoke bar, Grain, is a New Year’s Eve unlimited canapé menu for $150*pp. Guests will be treated to a selection of luscious items as they ring in 2013 including; Steamed brioche with smoked trout roe, red claw yabby cocktail, lamb ribs, mini pulled short rib sausage rolls through to mini pavs and muntri jam, pine nut and fresh honey cake.

New Year’s Eve tickets for Grain are available by contacting 9250 3118 or hello@grainbar.com.au

* Includes food only, drinks to be purchased on consumption.

NB: New Year’s Eve celebrations at The Woods and Grain do not offer direct views of the nearby fireworks displays.

The Woods, an adventurous new dining destination, spectacularly located on the ground floor of Four Seasons Hotel Sydney, is preparing to open its doors on December 3, 2012.

With the restaurant’s ethos set to revolve around wood-fired cooking, Hamish Ingham is at the helm as Executive Chef, well supported by his restaurateur partner Rebecca Lines who is already overseeing The Woods’ management. The couple have stellar cuisine careers and co-own Bar H in Surry Hills, which recently scored its first ‘Chef’s Hat’ in 2013 Good Food Awards.

The Woods is open-planned with split level dining, offering seating for 180 people. The tall central wood-fired oven and grill will form the absolute heart of a winning collaboration between Ingham and well-regarded Sydney-based designer Michael McCann.  It is representative say the duo, of ‘primitive luxury’.

“We have engaged talented exponents of Australia through its cuisine and design to bring The Woods to life, aiming to provide Sydney diners with an appealing stand-alone restaurant that further extends this city’s reputation as a cuisine capital,” said General Manager Vincent Hoogewijs. “Home-grown food and friendly, efficient service are our first priority.”

Ingham’s philosophy for The Woods is very much about the art of simplicity.  He showcases the purest ingredients in a light, fresh, balanced way using the evocative nature of burning wood.

Australian woods will be showcased to achieve the very best flavour profile for every fine produce dish – including olive, grapevine, lemon, orange, apple, peach wood, oak wine barrel, mushroom stumps, spruce tips and mallee stump.

A spacious low-benched open kitchen adds to the theatre of an intimate and welcoming lair. Detailing includes a grand hand hewn wood block, a live herb wall and a bar on entrance with its own lighter menu. Also featured is a semi-private dining room which even has its own separate entry path, ideal for larger bookings and functions.

The Woods will open Monday to Friday for lunch and Monday to Saturday for dinner.  For further information and advance reservations call (02) 9250 3160 or email hello@thewoodsrestaurant.com.au

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