Everyone’s favourite – breakfast in The Pavilion

Continental Breakfast are complimentary with online bookings through our website.

Served in The Pavilion overlooking the river, breakfast is a favourite time for guests.
Great coffee, home-made jams and healthy options, time to relax while watching the sculls on the river, scanning the water hopefully looking for platypus.

Breakfast is a Continental Buffet including freshly squeezed orange juice, and barista tea and coffee, croissants hot from the oven, breads and home made jam, cereals, yoghurts, mulled fruits, fresh fruits including seasonal fruit from our own garden and our favourite farm suppliers, boiled eggs (guests love our new machines), cold meats, smoked salmon, hard cheese.


If you’d like to dine in our riverfront Pavilion ….

The Pavilion is not an open-to-the-public restaurant. It is our private dining room, available to our guests only.

If guests book to have dinner, we arrange for our private chef to come in.

Read more about dining at Woodbridge.

When you make your reservation to stay at Woodbridge, you will be given the option to add-on dinners on the second page of the reservation.

Dining is relaxed, convivial and enriched by the attentive service of caring staff

The Menus are changed daily to take advantage of seasonal produce like Mangelwurzel.

Please advise us of any dietary restrictions so that menus can be tailored.

Woodbridge offers daily set menu dinners.
We can cater for vegetarian and gluten free diets if advised at least 1 week in advance, but are unable to cater for complex medical or lifestyle dietary restrictions.
Woodbridge’s dining room is not an a restaurant. It is exclusive to our in-house guests, it serves a set menu dinner at a set time, and it opens only for guests with a prior dining reservation. Please note: dinner is not necessarily available without a confirmed reservation.

  • Our style is relaxed and unpretentious, but our service is personal and complete. Dress Code is ‘Smart Relaxed’.
  • Breakfast is a Continental Buffet and offers a generous, healthy and satisfying selection. Breakfast is served at 8.00am weekdays (finish 9.30am) and 8.30am weekends & Public Holidays (finish 10.00am).
  • Our Dinner Menus are changed daily, and they can be tailored to accommodate vegetarian, gluten free, and diary free dietary restrictions as long as we are advised at least 1 week prior to your check in. We are unable to accommodate complex medical or lifestyle dietary restrictions. Dinner is a Multi-course Limited Choice Chef’s Menu which can be purchased at the time of reservation or at least 1 week prior to arrival. (Booked and paid in advance @$75.00/head). Please be aware that dinner is not necessarily available unless dinner is booked as part of your reservation. Wherever possible we will accommodate last minute dining requests, however we schedule chef’s nights off around dinner reservations, and dinner may not be available at short notice.
  • Tasmania is renowned for its clean green agriculture. Produce is sourced locally whenever possible, and dishes are designed around season availability. To see a representative selection of dishes on the Chef’s Menu CLICK Sample Dishes
  • Our Wine List is based on the Derwent Valley which produces some of the best cool climate wines in Australia. We source from small artisan vineyards and our winelist boasts some of the last reserves of highly acclaimed premium vintages. Our beverages are fairly priced as we want you to enjoy them. No BYO please. Afternoon and Sundown drinks are available at the Bar from 3.00pm. Staff are available to open the Convict Lockup Wine Cellar after 5.00pm, if you would like to pre-select your dinner wine and allow it to breathe.
  • The Pavilion is not a restaurant. It is our dining room for in-house guests only. Dinner is served in The Pavilion at 7.30pm, with seating and pre-dinner drinks commencing at 7.00pm. Dinner is served simultaneously for all tables – the first course is served at approximately 7.45pm, the second just after 8.00pm etcetera. So, in consideration of all, guests are asked to arrive punctually. It is a convivial atmosphere and guests often chat between tables, but have the privacy of their own table if they so choose..

The following is representative of dishes on the Chef’s Menu Amuse Bouche

Pear & Parsnip, Sherry and Nutmeg

Prawn Bisque with a touch of Chilli

Zucchini & Tarragon

Borscht with a dash of Sour Cream

Green Pea and Lettuce


Crostini of Smoked Huon Salmon, Dill Creme Fraiche, Beetroot Puree, Capers

Crostini of Basil Pesto, Sun-dried Tomato, Goats Cheese, Balsamic Reduction, and Extra virgin Olive Oil

Crostini of Roasted Red Peppers, Aioli and crisp Proscuitto

Crostini of fresh Fig, Tasmanian Blue Cheese and Leatherwood Honey

Bocchincini, Cherry Tomato and Spinach salad, with a White Wine and Sherry Vinegar Dressing

Pan-seared Scallops, deglazed with White Wine, Cauliflower Puree and a Lemon and Coriander dressing

Chicken, Pork and Pistachio Terrine, Green Tomato Chutney, Fig and Walnut Bread Toasts


Tasmanian Eye Fillet, Caramelised Onion Jus, Paris Mash, Buttered Brocollini

Ravioli of Spinach and Ricotta, with a fresh Cherry Tomato and Basil Concasse and Grated Parmesan

Porcini Mushroom Risotto, with Shallots and White Wine, sauteed Huon Mushrooms,
Parmesan, with a side of Seasonal vegetables

Orange -glazed, pan seared Rannoch Quail, with an Orange, Fig and Pistachio Cous Cous, and Seasonal Greens

Maple glazed Ocean Trout, seared, oven baked, on a Leek Pancake, with sauteed Fennel,
Dill Cream and Pan-tossed Asparagus

Pan Fried Pink Snapper, Buerre Blanc, Sweet Pepper Rice Pilaf and warm French Bean Salad

Tasmanian Wallaby Shanks, slow braised with Pinot Noir, Tomato, fresh Oregano
and Juniper Berries, with Creamed Truffle Potato

Rack of Tasmanian Lamb, Rosemary Jus, Hasselback Potato, Pea Puree,
and Seasonal Greens

Moroccan Lamb Backstrap, Cumin Roast Pumpkin, Fig, Orange and Pistachio Couscous,
Yoghurt Dressing

Seared Pork Fillet, Hoisin Sauce, Hokkien Noodles, Bean Shoots, Wilted Bok Choy

Huon Brown Mushrooms, stuffed with Pancetta, Toasted Pine Nuts, Shallots and Buttered Crumbs, and oven-baked with a crust of Parmesan


Vanilla Panna Cotta, Berry Coulis & Fresh Seasonal Berries

Pear, poached in Elderflower and White Wine, stuffed with Chocolate, Prune and Almond, baked on a Pastry and served with Chocolate Sauce

Chocolate Fondant, a warm Chocolate Cake filled with lush liquid Chocolate, Cherry Syrup, with Tonka Bean Ice Cream

Burnt Fig, Walnut and Muscat Ice Cream, on a Butter-crisped Sweet Bread, Fig Syrup and Muscat Cream

Summer Berry Pudding, fresh Seasonal Berries, and Mascapone.

Traditional Vanilla Bean Crème Brulee