10 years on this celebrated Melbourne eatery has continued to evolve Martin Boetz's original Longrain vision with a menu that brings together South East Asian influences with the best Victorian produce.Read More
After launching in May 2015, WOODY.P is revamping its Italian offerings with a new Executive Chef, Timothy Martin and a new seasonal menu. Most recently serving as Head Chef at acclaimed restaurant The European, Martin brings over fifteen years culinary experience to WOODY. P with a CV that is jammed with industry accolades.
WOODY.P offers a fun and relaxed atmosphere that caters to a broad range of dining experiences. The interior is composed of polished timber floors, exposed brick walls, textured glass and contemporary pendant lighting. Highlights include a sophisticated bar area with a tiled feature wall and suspended planted hangers. WOODY.P also comprises a large outdoor dining area where diners can eat and drink among greenery, lanterns and bluestone floors, a nod to Melbourne’s rich architectural heritage.
The menu is produce-driven and defined by simple Mediterranean and Italian flavours.
Martin’s Spring menu leads WOODY.P to authentic Italian roots, with new dishes such as bone marrow crostini, Moreton Bay bug tagliatelle, suckling roast lamb and charcoal fire grilled steaks, executed using a strong focus on local Victorian produce that references Martin’s Gippsland childhood.
Of particular note is the dish of Swordfish crudo. The quality of the swordfish we sampled was exemplary. The flesh was delicate and moist. It was a fresh dish that allowed the natural subtle sweetness of the fish to be enjoyed.
Positioned on Flinders Lane, the city’s most dynamic food precinct, WOODY.P is part of Melbourne’s bourgeoning range of restaurants and drinking spots.
121 Flinders Lane, Melbourne
03 9654 5000
Gastrology bloggers dined courtesy of WOODY.P
Location: 267 Little Collins St Melbourne
- Australia’s first Kate Spade New York, which will feature new digitally-controlled change rooms that enable customers to change backdrops when they are snapping themselves in the latest looks;
- The first Melbourne stores for Michael Kors and one of Australia’s most celebrated new designers, Dion Lee; and
- The largest Topshop in the southern hemisphere and first store to the Melbourne CBD, delivering three levels of fashion.
- American brand Coach, with the launch of a brand new fashion direction;
- Italian icon Furla and their range of high quality bags, shoes and accessories, celebrated since 1927; and
- Fashion favourites Oroton and Ted Baker.
- South Yarra institution Dainty Sichuan, in the Urban Kitchen precinct on the Lower Ground Supercharger Wholefoods, a celebration of superfood and vegetables by Restaurateur Paul Mathis and business partner George Incretolli; and
- Gourmet food store Jones the Grocer, Alison Nelson’s Chocolate Bar New York and waffle and coffee restaurant, Waffee.
The open kitchen showcased low and slow cooking methods over the coal fired pit and rotisserie. We sampled a selection of barbequed meats at the launch and they were absolutely delicious. Each morsel was cooked to perfection and seasoned beautifully.
Recently, Gastrology bloggers attended the launch of the Noosa International Food and Wine Festival 2014 at Union Dining. Jim Berardo, founder and director of the festival, was thrilled to announce the most exciting and comprehensive line-up to date as this world-class festival continues into its eleventh year.
Read more about the Noosa International Food and Wine Festival 2014 here.
*including whether food bloggers should be able to deduct food expenditure on an apportionment basis per Ronpibon Tin NL v FC of T (1949) 78 CLR 4.
Tasting Notes: Light nutty flavours of puffed Quinoa, amaranth, toasted almond slithers and soft creamy toasted coconut are lifted with deep juicy blueberries and currants and activated buckini crunch. A medium level crunch density.
Ginger, Barberry & Macadamia
Tasting Notes: The subtle, earthy flavours of barley, amaranth, activated buckinis and toasted coconut give way to the rich creaminess of macadamias, followed by small sour pops of barberry, with the naked ginger spice opening up on the finish. Overall a lot to medium level crunch density.
Tasting Notes: Organic oats and raw whole grains sit alongside whole dry roasted almonds and deliciously plump sour cherries, finished with a dusting of aromatic cinnamon. A medium to high level crunch density.
Tasting Notes: Whole earthy walnuts, buckwheat grouts and luscious wild figs with raw cinnamon dusted whole grains, organic currant small deep pops and a rich, nutty baked sesame seed finish. A medium to high level crunch density
Tasting Notes: Soft, earthy cues of puffed brown rice, quinoa and whole walnuts, with sour bursts and goji berries and chewy pomegranate tang. Cacao nibs add chocolate notes and sesame coated date and fig jelly rosewater on the finish. A low to medium level crunch density.