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).
There are masterful delights of carnivorous genius such as a charcuterie selection boasting Sher Wagyu bresaola, local McIvor Farm capocollo, house-made fromage de tête, bloomed mustard, roasted pear compote, duck parfait, Pedro Ximénez jelly, cornichons, Simply Green tomatoes, pickled zucchini, quail eggs, burrata 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.
Vegetarian, gluten free and other dietary requirements are all provided for, happily.
If you have any food allergies or special dietary requirements, please let us know upon booking.