When you arrive at Woodland House, a mere first glance makes you understand why new owners Thomas Woods and Hayden McFarland have decided to continue their stint at the old Jacques Reymond location.
Sumptuous statement chandeliers, show plates on crisp white linen, well-spaced tables and noise levels at a muted hum capture the luxury and ambience of a bi-gone era creating the perfect setting for opulent fine dining.
While Jacques Reymond has left the building, one thing is certain - the breathtaking mansion continues to honour its glamorous past, with an evolving epicurean offering.
The dynamic menu features local producers and showcases top ingredients cooked in a manner which allows their natural flavours to shine through.
Rockling, crab emulsion, almond
Matched with: 2011 Tarrawarra ‘Reserve’ Chardonnay, Yarra Valley, Australia
The rockling was served in a beautiful sea of crab emulsion. The fillet had been cooked at very low temperatures for an extended period and, as a result, retained slightly gelatinous characteristics. The flesh was extremely delicate and communicated many of its natural flavours. It was a beautiful start to our dining experience.
The shortrib was tender and delicious, with caramel undertones courtesy of being slow-braised. Paired with an earthy and luxurious sauce, the shortrib fell away at the weight of our forks whilst still retaining its integrity. The perfectly cooked sweetbreads were a great accompaniment. It was a magnificent dish.
Cheese, boudin noir
Our cheese dish was a cheese sensation that demonstrated memorable dishes can often be very simple. In this instance, a slice of an amalgamation of cow and sheep milk cheese was topped with fried black pudding and crisps.