The Wood unveils a new era of fire-led dining at Brokenwood Wines

If it’s been a while since your last visit to The Wood Restaurant, prepare to be surprised.

Following an extensive transformation, The Wood has emerged with a refreshed look, new culinary direction, and one of the most exciting live-fire dining experiences in the Hunter Valley.

While the name and location remain the same, the team describes the update as the closest thing to a full relaunch without changing ownership.

A fresh direction for The Wood 

Located within Brokenwood Wines, recently named Australia's Winery of the Year, The Wood has long been a favourite among wine lovers visiting the Hunter. Now, with a redesigned dining room, open kitchen, and a renewed focus on cooking over fire, the venue is stepping into a new era.

"The transformation runs right through The Wood," Geoff Krieger, CEO said.

"From the kitchen team, now led by Executive Chef Sam Alexander, to the cooking style, through to the layout of the kitchen itself, the dining room, and the menu. It genuinely feels like a new chapter."

A renovation years in the making

When Brokenwood opened its award-winning Cellar Door in 2018, the circular tasting pods created a more engaging and connected experience for visitors. Over time, the team began identifying opportunities to bring that same energy and interaction into The Wood.

Previously, the kitchen sat hidden behind a large pass and live fish tank, physically separating the chefs from guests. Geoff says, “From a service perspective, it worked, but it lacked flow, visibility and that sense of energy as the team were cooking in isolation, and guests were missing out on the theatre. ”

Rather than reinventing The Wood, the goal became unlocking its potential.

What’s new?

At the heart of the renovation are two impressive Scheer Parrilla 675 wood-fired grills, now positioned front and centre in the open kitchen.

The impact is immediate. Guests can see flames dancing across the grill, hear the crackle of timber, smell food cooking over the fire, and watch chefs at work throughout service. The result is a warmer, more engaging space where diners can settle in and feel part of the action. 

A new chef at the helm

Leading the new era is Executive Chef Sam Alexander, whose arrival has brought fresh energy and expertise to the venue.

For many Hunter Valley food lovers, Sam will need little introduction. He previously helped establish Yellow Billy as one of the region's standout dining destinations, earning consecutive Sydney Morning Herald Good Food Guide hats along the way.

Joining him at The Wood are Senior Sous Chef Dottie Aguilar and Apprentice Chef Seanna Winters, both familiar faces from Yellow Billy, alongside existing team members Koko Yu Hsiu, Niall O'Neill, Sarah Passfield and the wider Brokenwood hospitality crew.

"The open kitchen, the added theatre, and the ability for guests to connect with what's happening on the grill all play perfectly to Sam's style," Geoff said.

A new fire-led menu

Guests can expect a strong focus on seasonality, local produce, and plenty of flavour from the fire. While influences are drawn from cuisines around the world, every dish has been thoughtfully designed to complement Brokenwood's wines.

Sam describes the menu as “fired by wood, inspired by flavour,” but the experience itself is refreshingly simple: share good food, drink great wine, and enjoy yourself. 

Standout dishes straight from the grill

Be sure to try the Manning Valley grass-fed Angus 30-day dry-aged rib eye with chimichurri and all the smokiness you'd hope for from live-fire cooking. 

Equally impressive is the whole market fish served with oyster cream and smoked salmon pearls, showcasing the kitchen's ability to balance refinement with bold flavour.

It's a menu built around quality local ingredients, elevated by the flavour and character that only wood fire can provide.

Of course, wine remains central to the experience.

Alongside Brokenwood favourites, guests can also explore select museum wines pulled from the cellar, offering something special for those wanting to dive a little deeper into the winery's history.

Why it's worth a return visit 

Whether you're settling in for a long lunch, sharing plates over a bottle of wine, or enjoying something from the Terrace Wine Bar's Raw Bar menu, The Wood is the kind of place where it's easy to lose an afternoon. 

Open for lunch Friday to Tuesday from 12pm until 3pm, with the Terrace Wine Bar operating seven days a week, The Wood offers a dining experience that feels distinctly Hunter Valley while embracing a fresh new direction.

With fire now taking centre stage, The Wood has transformed the entire experience, making it the perfect time to revisit one of the Hunter Valley's most iconic winery restaurants.

Photo credit: MJK Creative