City Living Meets Culinary Craft: Woodcut Debuts ‘The Woodcut Frites’
Publicity article posted 15 April,2026
SYDNEY — In a city that moves at breakneck speed, finding a moment for a world-class meal often feels like a choice between quality and the clock. Today, Woodcut bridges that gap with the launch of The Woodcut Frites, a permanent new addition to the menu designed specifically for those who value both their time and their palate.
Precision, Pace, and Produce
The Woodcut Frites isn’t just a quick bite; it is an “efficient and considered” dining experience. By marrying the restaurant’s signature wood-grilling techniques with top-tier Australian produce, the kitchen has streamlined the luxury dining experience without stripping away the soul of the dish.
Whether you are navigating a tight lunch hour or looking for a refined pre-theater meal, this offering ensures that a “classic serving of frites” remains a sophisticated affair.
The Opening Line-Up
Priced at $45, the debut selection highlights the versatility of the wood-fired grill:
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220g Wood-Grilled Sirloin: A masterclass in heat control, served with perfectly seasoned frites.
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Wood-Grilled Swordfish: A lighter, oceanic alternative that retains the smokey depth Woodcut is known for.
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Rotating Specials: Guests can expect a frequent rotation of premium cuts and seasonal catches to keep the offering fresh and seasonal.
A Permanent Fixture
Unlike limited-time pop-ups, The Woodcut Frites is here to stay. It has been integrated as a mainstay of the core menu, signaling a new chapter for the restaurant as it caters to the evolving needs of Sydney’s urban diners.
Experience Woodcut at Crown Sydney
Ready to trade the rush for a moment of wood-fired excellence?
https://www.crownsydney.com.au/restaurants/woodcut
Ross Lusted pictured above :“We wanted to create something that respects the pace of the city without compromising the integrity of our produce.”
Honouring elemental cooking methods
At Woodcut, Lusted’s culinary creations stem from memories of food inspired by their travels overseas – meals prepared in a slow wood burning oven, seafood cooked over a charcoal fire in a cast iron pot in Croatia, trout from a New Zealand stream crusted in sea salt and smoked over embers. These experiences have emphasised the ability for food, and most importantly, their cooking methods, to tell a story; evoking memories of a time and place.
“With each ingredient we source at Woodcut I ask, “Where would this produce most flourish? Raw? On the ash grill? In the steam kettles? In the Romertopf? In the wood oven? On the wood grill?” It’s all about finding the best way to express the ingredient.”
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