Born from the riches of gold and passion of acclaimed chef Paul Pitcher, The Woodhouse continues to wow discerning foodies from Melbourne and beyond
Located 150km north west of Melbourne, Bendigo has an interesting past. The discovery of gold during the 1850s made it the Victorian-era boomtown in Australia bringing migrants to the city from around the world. The transformation of a sheep station to a major settlement of the wealthy in the newly proclaimed colony of Victoria was complete within a year.
Since 1851, about 780,000 kgs of gold have been extracted from Bendigo’s goldmines. It is also notable for its Victorian architecture. The city took its name from the Bendigo Creek and its residents from the earliest days of the gold rush have been called Bendigonians.
Though the city has gone through its ups and downs over the past century and half, it is still considered a city of the wealthy. You’ll be spoiled for choice when it comes to dining in Bendigo. From quaint contemporary eateries in old corner shops to restaurants tucked away in European inspired by-lanes. What were once banks and building societies, are now home to award-winning restaurants and wine bars.
Here’s presenting one of the finest steakhouses in Bendigo- The Woodhouse, home to Bendigo’s only redgum chargrill. Using premium, locally-sourced cuts of meat and the very best in fresh, regional produce, executive chef Paul Pitcher and his team deliver a culinary experience unrivalled even by the high standards of fine-dining in Victoria. From beef carpaccio to free-range, pasture-fed porterhouse to smoked Wagyu, meat is the star of the show.
TCRP was hosted at The Woodhouse earlier this year.