Purple congo potato crisps
House-cured Atlantic salmon, avocado, radish
Goats cheese bavarois, watercress, spring greens
Rockling, black barley, fenugreek
Poached and roasted spatchcock, nicola potato, asparagus
Tête de Moine cheese
So this particular cheese was prepared at the table using a girolle (cheese curler) which produced thin shavings that resembled rosettes. By creating a larger surface area, more oxygen was able to come into contact with the cheese and enhance its odour and flavour. Out of all the cheeses we sampled, this one was undoubtedly my favourite.
Vanilla parfait, Yarra Valley berries, wild fennel
Cocoa covered mixed nuts, yuzu jelly
Herb and vegetable garden
Established in an old Victorian mansion that was previously Jacques Reymond, Woodland House is a place of class and elegance. The decor is refined and the staff are extremely polite and attentive. The food is of a high standard as the kitchen is run by two of Jacques Reymond’s former chefs Thomas Woods and Hayden McFarland. We sampled the House Lunch menu and found every single dish to be fresh and enjoyable. The rockling and the spatchcock in particular were cooked to perfection, and the flavours of the vanilla parfait dessert were amazing. Note that this place is closed on Mondays.
78 Williams Rd, Prahran, VIC
(03) 9525 2178