WOODSTOCK Coterie, built in 1988, was designed to nestle among the towering century old gum trees. The design took into consideration the location of each of these amazing native trees. Not one significant tree was cut down to accommodate building the restaurant. Hence, the Coterie’s unique semicircle shape.
Rammed earth walls encase the dining area, providing a warm feel and at the same time complementing The Coterie’s unique quintessentially Australian landscape. Glass doors and windows frame the lush native gardens creating an atrium feel for the discerning patron. Upstairs there is a mezzanine level available for private tastings, conferences and functions.
The name ‘Coterie’ was chosen for the word’s meaning; the gathering of a group of people, or rather a circle of friends, for a specific purpose… that for us includes great food, good company and finest wines at WOODSTOCK! We believe WOODSTOCK Coterie was the first winery restaurant built in this region.
WOODSTOCK’s Executive Chef Chris Bone brings a food philosophy of honest, seasonal and skilful dishes, showcasing the best locally and ethically sourced ingredients and attentive execution. Much of Chris’s extensive culinary career has been spent in McLaren Vale and the surrounding Fleurieu Peninsula, so he is an expert on our world-renowned local produce. He is always developing new dishes, researching ingredients and techniques, plus he tends an elaborate personal kitchen garden at home.
We work hard to ensure every diner leaves having enjoyed a personalised, complete and memorable dining experience at WOODSTOCK, with fabulous food and top service in a relaxed and truly unique setting.
Our fare, contemporary Australian cuisine showcasing some of the best seasonal produce this region has to offer. Fresh herbs and vegetables come from our own little garden started by Mary Collett.
Whether you spend a lazy afternoon working your way through our full a la carte menu or indulging in our Tasting Journey degustation experience, WOODSTOCK provides a relaxed, natural Australian environment to spend your time.
Open for lunch 5 days a week (closed Monday & Tuesday) and Friday evenings for Wood Fired Feasts. Open on Public Holiday Monday 12th March & every day for lunch over Easter weekend.
A-la-carte Menu from 12noon – 3pm
Friday Night Wood Oven Pizza from 6.30pm – 10pm – Bookings essential (2nd, 3rd & 4th Friday of each month, except Good Friday)
First Friday Feasts from the Fire – from December the first Friday night of each month will see something new and exciting emerge from our wood oven.
Let Chef feed you three delightful courses from our wood oven. A celebration of fresh, seasonal and local produce. $48 per person for a three course shared meal. First Friday Feast Menu – 2nd Feb 2018
To avoid disappointment, bookings are highly recommended. Kindly give us a call on (08) 8383 0156.