Paul Pitcher cares about meat. Cooking almost exclusively with a wood grill and oven, The Woodhouse’s owner-chef champions the animals raised in the surrounding region.
Black Angus from Sidonia Hills; Sher Family Wagyu from Ballan; McIvor Farm old-breed pork from Tooborac; and Rockwood Cottage lamb from Kyneton are cooked on a red-gum wood-fired grill. The result so tender a knife will just about glide straight through.
There’s also a solid wood-fired pizza menu, and a range of vegetable-driven sides to round out the meaty mains. Pair with local drops such as Brookes beer and Harcourt cider.
The dark timbers, exposed brick and the odd cowhide draped along the wall speak to the cooking mechanics of the kitchen, and add to the feeling you’re dining in an underground den in the side of a mountain in Switzerland.
There’s a fireplace to keep the space toasty on chilly winter evenings, and the outdoor alfresco area is perfect for enjoying summer’s late sunsets.
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