Part of the Newtown dining renaissance that blossomed several years ago, (when HartsYard, Mary’s and Oscillate Wildly began making their mark), Bloodwood has established itself as a true stayer in the inner west with an evolving menu and consistent quality, thanks to chefs Mitchell Grady and Claire Van Vuuren.

The menu is a great mix of protein and vegetarian belters designed to share, led by quirky offerings like charred broccoli, asparagus, lentils, capers and almonds, or smoked fish croquettes with a mustard cream and guindillas.

Then there’s fried chicken cooked with szechuan and maple, and served with iceberg and cucumber.

The setting is modern, the crowd fun and the cocktails impressive.

Must eat: Fried chicken