The nationally-recognised and independently-judged awards program has a very rigorous marking criteria, says Jenni Heads, who owns Woodland Kitchen and Bar with her husband Damian.

“There are over 50 areas that get judged, including the reservation, greeting at the front door, the drinks service, presentation of food, efficiency of service, decor in restaurant, all the way through to the payment and farewell of the diner,” says Jenni.

Jenni credits consistency for the restaurant’s win, with her and her husband working together in the restaurant almost every day, overseeing the service from start to finish.

“I’m assuming we won because we have systems in place to ensure consistency across our dining experience,” says Jenni. “Damian is in the venue with his team every single service, plus our staff have been with us for quite some time — they are like family to us.”

Not much has changed at Woodland Kitchen and Bar since it first opened in 2014, with the venue continuing to serve its own brand of unpretentious modern Australian fare.

“It’s simple, uncomplicated, yet delicious food,” says Jenni.

The kitchen is headed up by executive chef Damien Heads, who has previously worked at Pony Dining and was one of the stars of daytime TV cooking comp, Ready Steady Cook.

Central to Woodland’s kitchen is its slow-burning wood fired grill, where most of the menu’s pasture-fed free-range meat and sustainable seafood dishes are cooked.

This includes the Mirrool Creek lamb backstrap ($35) which has subtle hints of smokiness courtesy of the grill’s ironbark coals. It’s served with a side of minted peas and zucchini and a wedge of duck fat roasted potato cake.

The menu includes other brasserie classics, including a duck liver parfait with cornichons and sourdough croutons ($16), a Tasmanian salmon with fennel, green olives and feta ($29) and a home-style baked apple flan with frangipane and vanilla bean ice-cream ($15.90).

There are few surprises to the menu, with many of the dishes simply up-market versions of familiar family favourites.

Wood also forms a central ingredient in the restaurant’s decor, from the curved timber panelled ceiling to the Danish blonde wood furniture, which work to create a warm and cosy ambience.

Tables are dressed with white cloth napkins and crystal wine glasses, with a rolled up rug tucked behind most seats in case the evenings get chilly.

“It’s hard to enjoy a meal if the temperature isn’t quite right,” says Jenny.

Despite its refined appearance, Woodland Kitchen & Bar prides itself on its laid-back atmosphere.