Restaurant Blackwood is an Australian bistro specialising in native and wild ingredients foraged from the land.
The venue is located downstairs from its sister restaurant Orana. With parquetry floors and an abundance of wood giving off an earthy vibe.
Grass fed, dry aged beef tartare, mustard and crisps. The beef was slightly stringy and chewy with an excessive amount of saltiness.
Blue eye trevella ceviche, fennel and lemon aspen. The trevella had an odour and left a strong metallic aftertaste in my mouth which the dressing could not mask.
Potato gnocchi, slow cooked lamb shoulder, peas, parmesan and wild mint pesto. The gnocchi was a little over cooked and soggy and the lamb shoulder was so soft that it had a mushy texture.
Grass fed and dry aged flat iron steak cooked in a charcoal fire pit and carefully basted served with pepper sauce. The steak was chewy and left a lot to be desired. The meat left a strong aftertaste and the pepper sauce was excessively sweet.
Chocolate brownie pancakes, vanilla ice cream, salted caramel sauce. The pancakes were rich and delightfully chocolatey with a light and fluffy texture.
Grilled stone fruit dessert was simple, uncomplicated and really showcased the foraging approach.
After reading so many positive reviews and being so excited to visit, Restaurant Blackwood turned out to be underwhelming. The food was beautifully presented but I found the quality in taste did not match. I feel terrible for writing such a negative review but I like to be honest about my dining experiences and I hope they do not take this review as a personal attack on their establishment.