The Woodshed
Restaurant
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A set menu to share and remember
Dining at The Woodshed is a journey—one that begins the moment you step through candlelit doorway and into the old agricultural shed is now a contemporary dining space where rustic charm meets quiet elegance.
This destination dining experience immerses you in fire, flavour and craftsmanship. At its heart, an open fire kitchen where guests bear witness to the passion and skill behind the cookery and chefs serve diners giving everyone a chance to engage.
Every detail—from the thoughtfully paired wines, the plush banquettes, and the deep, smoky aromas that fill the air—creates an immersive dining experience that is as refined as it is grounded. Guided by Head Chef Oscar Holgado—whose culinary journey spans Michelin-starred kitchens in the UK—each dish reflects a commitment to sustainability, whole-animal butchery, and a deep respect for ingredients. Oscar's passion infuses every plate, creating a dining journey that's both refined and rooted in the land.
WHAT TO EXPECT
Seven Courses, Fixed Price
Slow down and indulge in our three hour long tasting menu. The scent of wood smoke will drift through the air, and the crackle of the fire will set the background tone for a 7 course dining experience that celebrates fire, flavour, provenance and conversation.
Dinner unfolds at a leisurely pace, allowing guests to savour each course and the stories they tell. Optional wine pairings, thoughtfully selected to complement the menu, enhance the experience.
At The Woodshed, you’re not just eating dinner, you’re connecting to a fundamental philosophy of seasonality, sustainability, regenerative farming and engagement with artisanal skill. We hope you take the time to connect with friends over this fireside experience.
Price: Tasting Menu $200 per guest (food only)
Time: 4+ hours
Drinks: Paired wines available on the evening
Dietary: Vegetarian and vegan options are available in advance on request
If there is no availability online, we may be able to accommodate your request. For further information or for help with your reservation, please get in touch
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Woodshed Restaurant
Launching Thursday Nights at The Woodshed
This winter, The Woodshed expands beyond its celebrated Friday and Saturday dining experience, introducing a new Thursday evening service designed for guests wanting to begin their weekend a little earlier. Offering the same acclaimed fire-led menu, intimate hospitality and overnight stay experience, Thursday nights create an additional opportunity to escape to the hinterland and settle into the slower rhythm The Woodshed has become known for.
Creative Residencies
Dine. Stay. Create
Alongside this new weekly dinner service, The Woodshed will also launch a series of monthly creative residencies, inviting guests to deepen their stay through intimate workshops led by artists, makers and craftsmen where food, creativity and hands-on experience converge.
Launching the series on Thursday August 20th, the inaugural residency is an elemental Charcoal Workshop, where art meets fire. Guests will spend the afternoon beside the flames transforming vine cuttings into drawing charcoal over glowing embers, before returning the following day to create artworks using the very materials they have crafted by hand.
Limited spaces available, booking coming soon.
HEAD CHEF
Oscar Holgado
At the heart of The Woodshed’s open kitchen, framed by a five-metre granite hearth, Head Chef Oscar Holgado is quietly redefining regional dining. Hailing from some of London’s most celebrated restaurants, Holgado brings a refined, produce-led sensibility to the hinterland folds of the Australian countryside. Since arriving, he's been named “One to Watch” by Broadsheet Australia—a nod to his thoughtful vision and grounded creativity.
Holgado’s menus are shaped by a deep respect for provenance and process. Working closely with local growers and the Hotel’s own market garden, he crafts a paddock-to-plate experience that much like the richly textured interiors—is an immersive experience. At The Woodshed, Holgado doesn’t just serve meals; he tells stories through fire, flavour, and fiercely local ingredients.
Sample Menus
Our menus are subject to change according to the seasonal produce available.
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Sparkling 150ml / 750ml
NV Bandini Prosecco (Piedmont, IT) 14/ 67
2023 Ngeringa Pet Nat (Adelaide Hills, SA) 72
NVLaurent Perrier La Cuvee (Champagne, FR) 170
White 150ml / 750ml
2024 Tai Tira Sauvignon Blanc (Marlborough, NZ) 13 / 58
2023 Cullen Sauvignon Blanc Semillon (Margaret River, WA). 78
2022 Nick Spencer Gruner Veltliner (Tumbarumba, NSW). 13 / 65
2023 Good Intentions Riesling (Mount Gambier, SA) 14 / 65
2023 Saep Scarp Riesling (Adelaide Hills, SA) 90
2022 Days and Daze Organic Pinot Gris (Multi-region, SA) 12 / 55
2022 Alios Lageder Alto Pinot Grigio (Trentino, IT). 76
2023 Patrick Sullivan Chardonnay (Gippsland, VIC). 14 / 65
2023 Silkman Wines Chardonnay (Hunter Valley, NSW) 80
Rose 150ml / 750ml
2023 Rameau d'or Petit Amour Rose (Provence, FR) 12 / 56
2021 Tom Shobrook Rosé (Eden Valley, SA). 76
2024 Chateau Peyrol Rose (Provence, FR) 72
Red 150ml / 750ml
2022 Mac Forbes Yarra Pinot Noir (Yarra Valley, VIC). 68
2023 Stargazer ‘Pallisander’ Pinot Noir (Coal River, TAS) 138
2023 Fringe Societe Gamay (Lanuedoc-Roussillon, FR) 13 / 58
2019 Chateau de Jacques Gamay (Romanèche-Thorins, FR) 120
2023 Smallfry Jellyfish Grenache (Adeliade Hills, SA) 15 / 72
2022 Nick Spencer P.A.R Malbec (Hilltops, NSW) 15 / 70
2022Molly Dooker ‘Boxer’ Shiraz (McLaren Vale, SA) 15 / 68
2021 Yangarra Kings Wood Shiraz (McLaren Vale, SA) 115
2022 Man O’War Ironclad Bordeaux Blend (Waiheke, NZ) 110
2020 Amaranta di Ulisse Montepulciano (Abruzzo, IT) 94
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Arrival Snacks
Chefs selection of hand-held morsels utilising the most recent harvest from the garden.
Heritage sourdough
Cultured butter
Preserved vegetables
Pork, prune & pistachio pate en croute
Fresh cheese, honey & thyme
Pumpkin agnolotti, sage brown butter
Yabby, corn & curry leaf
Beach farm wagyu x jersey sirloin, lions mane & onion
Potato mousseline, café de paris butter
Herb salad
Yoghurt, mousse sorrel granite
Cuvee chocolate, cardamom cream
Whiskey sour gums
Shiso chocolates
Paired wines $120pp
*Menu & Prices subject to change due to availability and seasonal changes
FAQs
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Dinner generally begins at 6:00pm and concludes between 10:30pm and 11:00pm. The experience is designed to be relaxed and unhurried, allowing guests to fully enjoy the evening.
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Our 7-course set menu is crafted entirely over wood-fired embers using produce from our own farm and local artisans.
As this is a curated degustation experience, we are unable to accommodate children under 14.
We charge $200 per person plus beverages.
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Yes. We are happy to accommodate most dietary requirements, and the more notice we have the better we can plan. Please include details in the notes section when making your reservation and select the relevant dietary option during the booking process.
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The Woodshed is a highly curated and intimate venue, with a small number of guests per service. The dinner unfolds over several hours and with such small numbers, it is hard to accommodate last minute cancellations. We require 100% payment of $200 pp to secure the booking and request as much notice as possible should you need to cancel. Regrettably cancellations within 48 hours are non refundable.
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Yes. We recommend Luxia Transfers (Adrian English – 0437 658 962) or Sunbuzz Transfers (Ian Mulville – 0428 645 645).
Both service the Noosa Hinterland and surrounding areas. The most suitable option will depend on the size of your group and your budget.
Dining Options
