Since 2012, our Bendigo Steakhouse and char-grill has become a local favourite, with our woodfired experience, cooking with redgum on our chargrill and local applewood in our charcoal oven. We specialise in premium beef, grass-fed and in-house dry-aged meat selection.

You can smell the delicious smokiness of the red gum char-grill from the minute you step through the doors of The Woodhouse.

Executive chef/owner Paul Pitcher boasts a 25+ year cooking career, and along with wife Danielle they strive daily to champion some of Central Victoria’s best local produce. Every dish has been designed with a focus on both fresh local produce and top quality ingredients.

The Woodhouse is Bendigo’s only dedicated steakhouse, creating and maintaining a point of difference is of the highest priority. The menu is vast, famous for the signature regionally sourced charcuterie selection and a delicious range of desserts. However, a true love is Wagyu beef provides diners with the ultimate showcase and selection of premium F1 Wagyu and free range dry-aged beef, sourced from and both local and regional farms.

The recipient of a variety of awards, The Woodhouse has been acclaimed by The Age Good Food Guide, Victorian Tourism Awards, Restaurant and Caterers Association Awards and others.

The Woodhouse is a spectacular but rustic dining experience, with welcoming professional service.

Enjoy a pre-dinner beverage in front of the open fire, with many craft beers and a great range of wines. The well-priced local drops round off this exceptional offering; chosen to match the delicious menu perfectly.

The temperature controlled alfresco dining area, fully protected from the elements offers a choice of internal or external seating.

The Woodhouse Charcuterie