30 Guests are invited to join us for an exclusive beef experience at The Woodhouse.

As one of The Australian Financial Review Top 500 restaurant finalists, we have been invited to create a very special event which will be featured in the Australia’s Top Restaurants Program, inserted in The Australian Financial Review on May 1.

The Woodhouse has firmly cemented their position as one of the state’s leading steakhouse venues, providing diners with local and regional premium Wagyu and dry aged beef cooked using their unique cooking with wood techniques on the venue’s dedicated red-gum wood grill.

Chef Paul Pitcher and his team proudly champion the produce of local region, working with key producers to create a menu that is a true representation of the local fare.

  • Date: May 21st, 2015
  • Time: 7pm – 11pm
  • Price: $130 per person, menu and matching wines inclusive.
  • Bookings: Contact us on 03 54438671 to reserve your place.

 

Wagyu, Wine and Wood is a celebration of the Central Victorian regional Wagyu product, featuring beef from Sher Wagyu in Ballan and Everything Waygu in Cohuna. A variety of , using The Woodhouse’s unique red-gum cooking with wood techniques.

The menu includes smoked wagyu, rump, brisket, bresaola and eye fillet with each course has been carefully matched with wines from the region.

MENU & WINES:

First Course
Smoked wagyu, tomato Relish, encroute Everything Wagyu #9 tartare, potato skin, truffle mayonnaise

2011 Blue Pyrenees Midnight Cuvee

Second Course
Sher Family Wagyu Rump Cap #9 “Woodgrilled” sesame, bone marrow.

2014 Jasper Hill Reisling

Third Course
Wagyu Carpaccio of Everything Wagyu Cohuna Eye fillet # 9, soft quail egg, potato crisps, cornichons, Mayonnaise and W.A Manjimup black Truffle oil.

2007 Sutton Grange ‘Rams Horn Block’ Syrah

Forth Course
Beouf Bourguignon – Everything Wagyu Cohuna brisket #9 slow cooked 36hr, Paris Mash, shemiji mushrooms, lardon, pearl onions

2012 Gembrock Hill Pinot Noir

Palate cleanser – local lemon sorbet

Fiftth Course
Sher Family Wagyu ‘full blood’ Eye Fillet #9+ Wood grilled with burnt onion, smoked tomato, shemiji, whipped potato with Crisp Wagyu bresaola and baby leek
Pondalowie port reduction.

2010 Black Jack ‘Block 6’Shiraz

Sixth Course
Chocolate Delice, honeycomb & Malted ice cream

2012 Turners Crossing Picolit