The Woodshed is an apt name for the dégustation-only restaurant at the Kin Kin Hotel, in a small town in the Noosa hinterland. Housed in the 112-year-old pub’s former agricultural shed, there’s timber everywhere. At its centre is the open kitchen, fuelled entirely by wood-fire, while a handsome 2.75-metre camphor laurel table completes the picture. Yet that only scratches the surface. It’s Oscar Holgado’s cooking that transforms The Woodshed from a great concept into a great restaurant.
Holgado arrived in Kin Kin from the UK via a stint in Western Australia. After training in Michelin-starred kitchens, it was his time alongside Tom Adams at Coombeshead Farm in the English countryside that had the greatest influence. Here at The Woodshed, together with owners David and Ellie Ezrine, Holgado has created a venue that reflects those same values: a connection to place, community and warm hospitality.
Today, Holgado and the team manage the farm across the road, which supplies much of the restaurant’s produce. They also oversee the accommodation upstairs – nine heritage rooms – along with the pub’s casual food offering. It’s no small task, which is why the Kin Kin Hotel opens four days a week, with The Woodshed serving dinner Thursday to Saturday.
Weather permitting, dinner begins with snacks on the lawn, beneath a century-old native fig tree. House-cured Wessex saddleback ham, goat’s curd gougères and duck and elderberry macarons might open proceedings before guests head inside. A picnic-style spread follows, perhaps featuring pork and pistachio pâté en croûte, jersey milk cheese with candied kumquat, and sourdough – the pub has its own bakery across the road.
The menu is dictated by what produce is harvested or sourced nearby. Red claw yabby from Coondoo Claw might arrive with Jaffna curry sauce and crisp potato. Coral trout from a Noosa fisherman could be served as crudo, while local venison loin with parsnip miso comes with a few sides from the garden. General manager Payam “PJ” Choroomi oversees the drinks matching, with guests offered two options for each course, while a wine list is available for those preferring a bottle.
Guests are invited to finish the night around a fire pit on the lawn with a nightcap. And why not? It’s the sort of experience that encourages you to slow down, settle in and order that extra glass. Assuming you’ve played your cards right, your room is only a short walk away.
Past winners of the Best Destination Dining Award
Until 2017, Gourmet Traveller referred to this award as Regional Restaurant of the Year.
- 2025: Staguni, SA
- 2024: Chauncy, VIC
- 2023: Glenarty Road, WA
- 2022: Van Bone, TAS
- 2021: Oaks Kitchen and Garden, QLD
- 2020: Due to COVID-19, a Hospitality Honours List was introduced in lieu of Restaurant Awards
- 2019: Brae, VIC
- 2018: Brae, VIC
- 2017: Igni, VIC
- 2016: Igni, VIC
- 2015: Three Blue Ducks, NSW
- 2014: Brae, VIC
- 2013: The Stackings, TAS
- 2012: Loam, VIC
- 2011: Royal Mail Hotel, VIC
- 2010: Royal Mail Hotel, VIC
- 2009: Royal Mail Hotel, VIC
- 2008: Royal Mail Hotel, VIC
- 2007: Nu Nu, QLD
- 2006: Absynthe, QLD
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