New Year's Eve Dining

Enjoy an elegant evening in the Atrium

Your Atrium experience includes -

On the Terrace by the lake - a glass of Woodman Estate sparkling

Seated at your table - five course degustation followed by coffee and Estate chocolates

All dietary preferences catered for with prior notice

Maximum number of guests 30, $189pp, (children are not catered for)

Book now

Dine in style in the Brasserie

Your Brasserie experience includes -

On the Terrace overlooking the lake - a glass of Woodman Estate sparkling

Seated at your table - the five course degustation followed by coffee and Estate chocolates

All dietary preferences catered for with prior notice

Maximum number of guests 40, adults $149pp children up to 12 years $35pp

Book now

The Formal Dining Room

Your Formal Dining experience includes -

On the Terrace by the lake - a glass of Woodman Estate sparkling

Seated at your table - five course degustation followed by coffee and Estate chocolates

All dietary preferences catered for with prior notice

Maximum number of guests 16, $189pp, (children are not catered for)

Book now 

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All dietary needs are happily catered for (vegetarian, coeliac, pregnancy etc) - these must be advised at the time of booking.


Please note - payment is required at the time of booking. Tickets to New Year's Eve are transferable but not refundable under any circumstance if cancelled within 7 days, if cancelled with greater than 7 days notice a voucher will be issued to the value of the tickets for use at Woodman Estate within six months.

 

 

New Year's Eve Dinner Menu

Chef David is currently designing this years menu - below is last years fair

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Trio to share

Tartare of tuna served with wasabi mayonnaise, Black Angus fillet carpaccio nigari with beetroot & horseradish relish, goats cheese and chives blinis topped with pickled green papaya and confit tomatoes filled with Japanese salad
 
Summer vegetable parmigiana
Warm eggplant roll, mozzarella and smoked cheese topped with tomato & chili chutney and served with a Bloody Mary sauce with a drizzle of basil oil
 
Barramundi
Poppy seeds Feuillete with pan fried barramundi served with a light green fish chowder
 
Palate cleanser
 
Grilled lamb
Petite rack of lamb served medium rare, pomme fondante and asparagus finished with dark cherry and truffle jus
 
Shared dessert
Chocolate and hazelnut Chouxmac, strawberry bavarois topped with whisky cream, mini pistachio sponge and beetroot icecream with toasted coconut
 
 Coffee, tea and petite fors

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