Dine & Stay

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Hungry for a gourmet getaway?

Make a night of it.

Our Dine & Stay package invites you to experience the very best of Kin Kin Hotel — from the soil to the plate, and everything in between.

Check in early and treat yourself to a glass of champagne on the verandah as you get ready for an evening of seasonal degustation dining, seven courses in our intimate fire lit restaurant. End the evening gazing into the fire pit under the enormous fig tree.

Head the last few steps upstairs to one of our restored country rooms, where antique touches and collected curiosities reflect the charm of a building with over a century of stories. No two rooms are alike, and that’s exactly how we like it.

Guests share access to the restored and colourful private bathrooms.

Come morning, you’ll gather at our long table for a farmhouse-style shared breakfast — think warm bread, buttery pastries, fresh fruit, local eggs, and strong coffee that encourages a second cup (or third).

Book Dine & Stay
Bright bedroom with pastel green walls, white bedding, and blue checkered pillows. White curtains, a small wooden table with a framed picture, a round mirror, and a balcony door with open windows and a fan on the ceiling.

THE DETAILS

Our Woodshed Dine & Stay package includes:

  • Dinner for two at The Woodshed (7-course degustation)

  • Farmhouse-style shared breakfast included

  • Friday and Saturday nights only

  • Check-in from 3:00pm | Check-out 10:00am

  • As a heritage building, rooms are accessible only by stairs and are not wheelchair accessible

  • Dine & Stay package:

  • $450 for one guest per room

  • $700 for two guests per room

    .

A rustic wooden dining table set with white plates, wine glasses, and water glasses, surrounded by wooden chairs with cane backs in a warmly lit restaurant interior with two large amber pendant lights and a tiled black backsplash.
View through decorative window frame into a cozy bedroom with a bed, a side table with a lamp, a ceiling fan, and a large window with white curtains showing a balcony and greenery outside.
A hanging piece of meat roasting in a fire inside a brick grill, with a cast iron pan with onions on the ground nearby.
A bedroom corner with a blue wall, a blue wall-mounted lamp, and a wooden table holding a display of colorful butterfly and insect specimens in a framed case and a smaller green framed specimen collection.
A person with a tattoo on their arm holding a plate with a small portion of food, a salad in a bowl, and condiments on a wooden table in a rustic restaurant setting.
A modern bathroom sink with a square white ceramic basin, mounted on a reddish-brown tiled countertop. The wall behind the sink features matching reddish-brown tiles with brass faucet fixtures and a white towel hanging on a brass towel bar. A small m
Close-up of a vintage amber-colored chandelier with glass shades hanging from a wooden ceiling.
Close-up of a bed with a mustard-colored upholstered headboard, white bedsheets, and a checkered pillow in shades of orange and white, with a wooden side table in the background.
Close-up of a campfire with bright flames burning logs outdoors at night.

AN EVENING TO REMEMBER

An Ember Lit Evening at The Woodshed

Tucked away in the heart of Kin Kin, The Woodshed offers an intimate dining experience where fire and flavour converge. Our 7-course set menu is a celebration of the region's bounty, crafted entirely over wood-fired embers using produce from our own farm and local artisans.

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.

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.

Bright bedroom with a white bed, blue pillows, green walls, and an open door leading to a balcony.

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Dine & Stay

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A chef cooking in a rustic kitchen with brick walls, smiling while preparing a dish with sliced meat on a white plate.

HEAD CHEF

Oscar Holgado

Head Chef Oscar Holgado’s passion for fresh produce, has him working with local producers and growers in our own market garden. This collaborative approach supplies the kitchen with the freshest seasonal produce. The house-made sausages, pulled pork burgers, smoked meats, and vegetable sharing plates have been earning steady praise since the pub re-opened. Having come to Australia from the best restaurants in London, he’s already been dubbed  “One to Watch" by Broadsheet Australia. We invite you to join us and enjoy some hinterland hospitality.

BOOK DINE & STAY

Sample Menus

Our menus are subject to change according to the seasonal produce available.

  • Sparkling​​​​​​​​ 150ml​​ / 750ml

    NV​Bandini Prosecco (Piedmont, IT) ​​​​14​​ / 67

    2023 ​Ngeringa Pet Nat (Adelaide Hills, SA)​​   ​​​72

    NV​Laurent 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

    2022​Molly 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

  • 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

    Pork agnolotti, consomme

    Yabby, Jafna curry, eggplant

    Beach farm, wagyu x jersey sirloin, lions mane & onion

    Ratatouille

    Herb salad

    Pineapple & marigold gelato cone

    Cuveé chocolate, caramalised banana gelato

    Whiskey sour gums

    Shiso chocolates

    Paired wines $120pp

    *Menu & Prices subject to change due to availability and seasonal changes

FAQs

  • 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

  • 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.

  • Rooms are available for check-in from 3:00pm. The dining experience typically begins at 6:00pm, unless otherwise advised.

  • No. As a heritage-listed country pub, our nine Queen rooms share three communal bathrooms, maintaining the building’s original character.

  • No. All of our rooms are appointed with Queen beds

  • 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.

Come spend the day

  • Hands adjusting a round loaf of crusty bread on a wooden cutting board with a cloth underneath.

    Workshops

    We're big fans of the old fashioned arts. Connect, explore and learn new skills in our creative workshops run by local artisans.

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  • Three people riding mountain bikes on a wooded trail, wearing helmets and casual clothes, enjoying a sunny day.

    Activities

    Whether you’re hiking the Noosa Tail, mountain biking or horse riding, there’s plenty of options to keep you on the move.

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    Events

    From live music and trivia to workshops and guest dinners there’s always something happening. See what’s coming up next!

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    Live Music

    From live bands to acoustic chilled singers we have a range of music regularly on offer in our Beer Garden and Pavillion.

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