A New Chapter at The Wood Restaurant
Located in the Hunter Valley at Australia’s Winery of the Year, The Wood has been reimagined with a refreshed dining space, an open kitchen, and a bold new fire-led menu led by Executive Chef Sam Alexander.
Meet Executive Chef Sam Alexander
Joining The Wood is Sam Alexander, known for his work at Yellow Billy and experience across leading venues including Bistro Molines, Fins Byron Bay, and Bistrode Sydney.
His cooking celebrates seasonality, local produce, and open-fire techniques, bringing fresh energy while building on the relaxed, generous Brokenwood hospitality.
Sam is joined by a talented team including Senior Sous Chef Dottie Aguilar, Apprentice Chef Seanna Winters, and the wider Brokenwood hospitality crew.
A Fresh Take on Dining at The Wood
The recent transformation has opened up the kitchen, placing two Scheer Parrilla wood-fired grills at the centre of the experience. Guests can now see, hear, and smell dishes coming to life over the flames, creating a warm, immersive atmosphere that feels both dynamic and distinctly Hunter Valley.
A Fire-Led Menu
The menu is driven by flavour, seasonality, and the character of wood-fire cooking.
Standout dishes include the 30-day dry-aged Manning Valley Angus rib eye with chimichurri, and whole market fish with oyster cream and smoked salmon pearls. Each dish is thoughtfully designed to pair with Brokenwood wines.
Alongside current releases, guests can also explore select museum wines, adding something special to the experience.
Plan Your Visit
Whether you’re settling in for a long lunch or sharing plates over a glass of wine, The Wood is a place to relax and enjoy the moment. Open for lunch Friday to Tuesday from 12pm, it’s the ideal destination for a leisurely afternoon in the Hunter Valley.
