The team at Brokenwood Wines is pleased to announce that The Wood Restaurant is opening for dinner on Friday and Saturday evenings from Friday the 2nd of September.
Executive Chef Sean Townsend has carefully curated a four-course menu with each dish celebrating local and seasonal produce.
The wood-fired oven plays a starring role in the kitchen with an element of each dish cooked with fire. The menu will change with the seasons, but to begin, expect locally sourced pumpkin from the rich soils of Wollombi, Hiramasa Kingfish from the Spencer Gulf in South Australia, regarded around the world for its superb texture. Premium grade, 500-day-grain-fed purebred Wagyu from Jack's Creek cattle raised in the Upper Hunter, slow cooked for 12 hours in Brokenwood red wine. And of course, fresh vegetables from our on-site garden wherever possible.
"My goal was to create something simple yet elegant, a menu that lets the season's produce shine and flows beautifully between courses" says Sean.
Enjoy a glass of premium Brokenwood wine with each course, or for the ultimate pairing experience compare two expertly matched wines from Brokenwood and from around the globe. These are wines from some of our favourite producers and past Brokenwood winemakers.
For groups larger than 12 people or to book our private dining spaces please contact firstname.lastname@example.org
Your culinary adventure awaits.
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