The chickpea kofte was beautifully made. Wonderfully crisp and combined with sumac to provide a delicious salinity to the dish, a squeeze of tart lemon juice ensured the dish had requisite balance. It was a simple dish executed perfectly.
The cured trout was delicious. A wonderful mélange of sweetness and acidity, the cured ocean trout slices were embellished with aioli, thinly sliced onions and pickled cucumber which produced an enlivening combination of flavours.
The squid was very tender and was coated in a well seasoned, light and crisp batter. The smearing of salsa had a sharp tartness which complemented the fried squid.
The seared kingfish was a dish ordered from the specials menu and was delicious. The accompanying fennel and green bean added freshness and texture to the dish. The star of the dish, the kingfish was cooked to perfection. The flesh was succulent, delicate and had a rich buttery flavour.
Comfort food at its best, the beef cheek was very tender and fell away easily with the weight of the fork. Coated with a rich red wine braising sauce, it was absolutely delectable. This dish went very well with the celeriac puree which was delightfully creamy.
The nougat praline parfait was well made and accompanied by sweet candied orange and dried figs which were each bursting with flavour. The biscotti added a lovely crunchy element to the vibrant combination of flavours.
The sticky date pudding was wonderfully light and fluffy. It was an exemplary execution of the classic dessert. Decadently coated in copious amounts of rich butterscotch sauce, it was an absolute treat when eaten with the dense vanilla bean ice cream.
The Woolshed is the perfect spot to unwind with a cocktail, a glass of wine or a beer from the extensive beverage list over good food and stunning views.
Phone: (03) 8623 9640
Cuisine: Modern Australian