5 minutes with ... Ross & Sunny Lusted
Ross and Sunny, you opened Woodcut in 2021 during a global pandemic. Can you tell us about it?
Sunny: Woodcut has been an exciting new chapter for us and a very special restaurant to follow on from our beloved fine diner, the Bridge Room. It is part of an evolution in the way we want to express the experience of dining and hospitality. The idea of Woodcut started and evolved over the many years we travelled, lived and worked internationally. Virtually every community has a culture of cooking with fire and this rustic and traditional cooking source is so deeply satisfying and good for the soul.
Ross: Woodcut is all about celebrating incredible Australian produce and cooking with wood, charcoal and steam. The dining room centres around three open kitchens, each with their own unique cooking method, so the theatre of cooking is a huge part of the Woodcut experience.
You are long-term Paddo residents. What brought you to the neighbourhood and what is it you love about Paddington?
Sunny: I first lived in Paddington in my early twenties and was drawn to the vibrant village life, the markets and the proximity to both the city and the beach. I would go for daily morning walks in Centennial Park with my flatmate at the time, Ann, and loved seeing so many people out and about walking their dogs, cycling and riding horses. Having this incredible haven of nature in an inner-city suburb was something I deeply cherished. So when Ross and I returned to Sydney after living overseas for a decade, we were drawn to return to Paddington and have been here ever since.
Ross: Saturday mornings are spent at the Paddington markets. Our daughter rides her bike there and loves to chat with the potato grower, whose garlic is also exceptional. And there is a small food stall in the market that transports me back to my breakfasts in Singapore. It makes me appreciate how truly multicultural Sydney is.
You are always on the go. Do you have anything new in the works or do you have your hands full with Woodcut?
Ross: We are always working on various projects though Woodcut is the heart and soul of our operation. It’s a true labour of love and is all about working with incredible growers and producers. To support their cause we have recently launched The Producer’s Cut menu, dedicated to showcasing smaller producers that we work with and the depth and diversity of the products they offer.
Woodcut
Level 1/1 Barangaroo Ave, Barangaroo