Gastrology bloggers dined courtesy of Woolshed Pub.
Located within a heritage building, the venue boasts sun-drenched dining areas during the day and romantic and beautiful views spreading across the boardwalk at night.
The menu showcases pub favourites as well as modern Australian cuisine with subtle Mediterranean influences with a variety of share plates and a la carte options standing alongside a thoughtfully selected wine list. The weekday specials offer exceptional value.
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.
Overlooking the picturesque water and city lights, Woolshed is the quintessential waterfront venue offering innovative cuisine in a relaxed environment.
Located within a heritage building, the venue boasts sun-drenched dining areas during the day and romantic and beautiful views spreading across the boardwalk at night.
Chickpea kofte, tahini, sumac, lemon
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.
Cured ocean trout
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.
Chilli salted squid, parsley, salsa romesco
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.
Seared Kingfish, Fennel, Green Bean and salsa
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.
Wagyu beef cheek braised in red wine with celeriac puree & gremolata
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.
Nougat pistachio praline parfait, candied orange, dried figs, biscotti
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.
Sticky date pudding, butterscotch sauce, vanilla bean ice-cream
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
Link: www.woolshedpub.com.au
Cuisine: Modern Australian
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