Our 2015 Good Food Month event is another spectacular evening experiencing the finest produce of the region, prepared in The Woodhouse’s unique signature cooking style.
Celebrate Central Victorian regional beef and pork producers as chef Paul Pitcher showcases a range of Wagyu (including the very best full blood Wagyu) and Old-Breed organic pork cuts using different cooking styles over five courses, matched to local wines.
The menu includes world class producers such as Sher Wagyu in Ballan, Everything Wagyu from Cohuna, McIvor Farm Old Breed Pork from Tooborac and Inglewood Aged Beef in Inglewood.
Menu & Matching Wines
A Walk Through Our Paddocks
Regional Dinner November 17th 2015 from 7pm.
Sher Family Wagyu beef tartare in potato skin, Manjimup truffles
McIvor Farm old breed pork, herb and pistachio terrine, brioche and sauce gribiche
NV GODME Premier Cru Reserve Brut
Wood grilled full blood Sher Family Wagyu brisket, pickled tongue,
fragrant herbs and chimichurri
2014 Sorrenberg Gamay
Mc Ivor Farm old breed pork belly, Istra chorizo, seared scallop, Harcourt apple chutney, cauliflower and pomegranate relish
2014 Bannockburn Sauvignon Blanc
Everything Wagyu eye fillet # 9 wood grilled with bone marrow Jus
Served with roasted Kipfler potato, caramelised onion, McIvor Farm crisps,
chives, truffle and pecorino
Warm zucchini and asparagus fregola, pistachio, shallots,
fragrant herbs, Meredith goat cheese
2009 Pondalowie ‘Old Clones’ Shiraz
Daintree vanilla bean panna-cotta, rose meringue, rhubarb, lychees,
raspberries, local strawberries with white chocolate blondie, sherbet
and strawberry sorbet
2013 Turners Crossing Picolit