When eating in Sydney, Newtown has never had much to offer, but could this grungy, eclectic suburb now be on its culinary way? For too long, the long and bustling King Street strip – famous for its pubs, thrift stores and quirky boutiques – has been weighed down with endless non-descript Thai eateries, but Bloodwood has upped the ante. With brilliant yellow piping, recycled timber floors, exposed brick, chaotic lightbulbs hanging from the ceiling and the clatter and buzz of an open kitchen, Bloodwood’s industrial chic outfit is far from boring – and neither is the food, thanks to the trio of talents from chefs and owners Jo Ward, Mitchell Grady and Claire van Vuuren, who each have notably nodworthy resumes. Start with delightfully crunchy-yet-tender polenta chips with gorgonzola dipping sauce, move onto crisply-fried bean curd roll stuffed with juicy morsels of crab, pork and shiitake mushrooms, and go from there to lamb crepinette or baked kingfish. It’s little wonder the place is heaving nearly every night – book ahead.