Fresh, fun and savvy, there’s plenty to like about new kid on the block, Woody P. Opening in May and centred in one of Melbourne’s busiest food precincts, Flinders Lane, this is one new Melbourne restaurant not to be missed, Listers.
Spearheaded by infamous regional chef Clinton Camilleri and led by venue manager Brent Scales, Woody P will feature classic Mediterranean flavours with a sophisticated Italian twist. Think pork cheek croquettes with apple aioli and a chorizo crumb, or 48-hour beef ribs with roasted onion and gremolata….mmm. Only the freshest seasonal produce makes the cut here.
“Woody P boasts a product driven menu,” Camilleri says. “Our sides and share plates emphasise fresh, seasonal ingredients.”
Designed by Eades and Bergman, whose other distinguished projects include much-loved Melbourne restaurants Kong, Mr Miyagi and The Meatball and Wine Bar, we’re sure Woody P’s interior will be equally impressive. We’re told the space will feature polished timber floors and exposed brick, creating a modern, casual dining space. A two-storey standout, a spacious downstairs bar and courtyard area opening later in the year will service night owls with hungry late-night cravings. Each level of Woody P will have the capacity to seat up to 90 people.
“The main upstairs restaurant will be the hub of dining and eating atmosphere, whereas the downstairs bar and courtyard is where Friday knockoffs will turn into late night drinking escapades,” says Camilleri.
Although food is the real star at Woody P, the sheer range of beverage options will please every diner from the afternoon muncher to evening grazer. Choose from a thoughtful range of aperitifs or a showcase of European-inspired wine with a focus on local varieties.
A little cheeky and a little sophisticated, Woody P draws the perfect line between casual and classy dining. We’re sure you’ll just love this highly anticipated Flinders Lane restaurant.
Woody P opens in May, operating from midday until late everyday except Sundays.
Woody P | 121 Flinders Lane
Image Credit: Simon Shiff