Steak at The Woodhouse

Vicki Harrington | Bendigo Weekly | 20-Jan-2012

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Meat-lovers rejoice, a new restaurant opening in the former Puddler restaurant in Williamson Street will be a welcome return to the good old steakhouse style.
Paul Pitcher, former executive chef at the National and Queen’s Arms hotels for the last seven years is working towards a Valentine’s Day opening for his new venture, to be known as The Woodhouse.
“Everything is going to plan now, but with a complete makeover inside and out, the possibility of delays are always on the cards,” Paul said.
“The Woodhouse is all about wood. I love meat and good food and enjoy nothing better than giving people a different food experience.”
Paul takes his beef very seriously. He has sourced only the best, gold-medal winning Wagyu beef produced by the Sher family at Ballan.
The menu will also include tender Wagyu beef burgers and free-range pork and chicken breast all cooked on a wood-fired redgum chargrill while the wood-fired pizza oven will turn out large pizzas with quality toppings at a family-friendly price of $17.90 each.
Fresh salads, side orders and lighter meal options will be available on the menu for those who prefer them.
Currently undergoing a major refurbishment, the new eatery is beginning to look a lot like a relaxed and rustic place to chow down with lots of iron and wood featuring in the décor both inside and on the external decked dining areas.
After doubling the weekly meal numbers at the National, Paul is ready for an influx of patrons with seating for 80 diners inside and a further 60 outside.
The Woodhouse (fully licensed) will open for dinner Monday to Saturday and serve lunches from Wednesday to Saturday.

Watch this space for opening details.          

  – Vicki Harrington

b.Entertained

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