There’s seems to be a renewed vigour in the veins at Newtown’s Bloodwood. More than nine years since first opening the doors and gifting the inner west a genuine casual crusader marked by quality, it’s laid a solid foundation for others of its ilk to jump into the culinary urban sprawl feet first and find success, too. Owners Claire van Vuuren and Mitchell Grady have matured like many of us, but so too has their offering – without losing its youthful exuberance.

A choose-your-own-adventure kind of venue, Bloodwood gives the local bars a run for their money with killer cocktails, puts the pubs on notice with one of the largest beer offerings in Sydney, and hits the nail on the head with a global-inspired menu that’s as confident as it is fulfilling.

Not bad for a tiny split-level restaurant that just wanted to give a little culinary comfort to the community. Strips of raw Hiramasa kingfish get a lively slap from jalapeño and lime. Pistachios and pickled currants add spark to chargrilled black garlic pork, while savoury-sweet Mooloolaba King prawns get a generous coating of burnt miso butter.

If you have room, order all the desserts, or just make sure you dedicate a little time to the signature trifle, a dish that’s sure to persist into Bloodwood’s next decade.  

Must-eat dish: Chargrilled black garlic pork with pistachios and pickled currants