The Woodhouse steak selection provides a unique range of flavours and intense tenderness. Choose from our most delicate and lean eye fillet, the rich, fat studded Wagyu scotch fillet, a hearty dry aged rib eye or a more textured and bold flavoured Wagyu porterhouse, t-bone or rump. We recently took out the award for the best steakhouse in Victoria and Tasmania (and 3rd in Australia).
The four-course Woodhouse Experience is a popular choice of our guests, enabling us to highlight the quality produce in our region, with carefully selected beverages to match.
Masterful delights of carnivorous genius appear in our charcuterie selection: Ibérico jamon, Sher Wagyu bresaola, fennel salami and mallorquina, ham hock and parsley terrine, duck parfait, Pedro Ximénez jelly, bloomed mustard, roasted pear compote, cornichons, Simply Green tomatoes, pickled zucchini, Jakonie quail eggs and fennel lavosh. The majority of our ingredients are prepared, smoked or cured in-house.
The Woodhouse also offers a diverse a la carte menu to satisfy all tastes, with each dish designed to utilise the region’s best and freshest local produce. The extensive menu offering is balanced with a range of seafood, pasta, vegetarian and additional wood-fired dishes, a robust range of side orders, and desserts so good, that they have developed a local cult following.
Food and drink specials – depending on our chefs and what’s in season – are available daily.
Vegetarian, gluten free and other dietary requirements are all happily provided for. If you have any food allergies or special dietary requirements, please let us know upon booking.