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Woodland House

By |  November 30 2020

From the very first page of the list, the by-the-glass selection, you can see you’re in safe hands: the sparkling choice has a fine local fizz from Stonier in Mornington Peninsula as well as Champagne from top grower Agrapart and the connoisseur’s house of Billecart-Salmon. The whites include bottles from Domaine du Salvard in Cheverny in the Loire and Domaine Josmeyer in Alsace as well as Vasse Felix Heytesbury Chardonnay from Margaret River; while the reds include Chianti’s Poggerino and Burgundy’s Domaine Philippe Collotte as well as SC Pannell Syrah from the Adelaide Hills.

The list carries on in the same spirit throughout, offering a range full of personality and charm. And it’s a fine counterpoint to the elegant dishes created by Woodland House’s innovative young chef duo, Thomas Woods and Hayden McFarland, such as globe artichoke, squid, lovage; and Corn-fed Gippsland duck, salt-baked beetroot, black barley.

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