What We Cook, and Why
The Wood & Bone menu is built around two heat sources — a wood-fired grill and a smoker — at 4 Tabbita Street, Moorabbin. Lunch runs Wednesday to Friday, dinner Wednesday to Saturday. Steak, smokehouse BBQ, seafood and a short wine list chosen to stand up to smoke.
Two fires, one kitchen
Almost everything we serve comes off one of two things: a grill burning actual timber, or a smoker that has been running since the night before. That constraint shapes the entire restaurant menu — we do not have a section of the kitchen dedicated to things that are boiled, and the fryer works part-time.
It is a narrower way to cook than most restaurants choose and it produces a better result in the things we do choose to serve. A kitchen doing eleven techniques competently is less interesting than a kitchen doing two properly.
The two fires do opposite jobs. The grill is violence — extreme heat, ninety seconds, a crust built fast enough that the inside never notices. The smoker is the reverse: low temperature, twelve hours, patience applied to cuts that would be inedible any other way. Between them they cover most of what beef, lamb and pork can be asked to do.
How the menu is organised
From the Grill covers the steaks — porterhouse, scotch fillet, eye fillet and Sher Wagyu — plus lamb and anything else that benefits from ninety seconds over open flame.
From the Smoker is the low-and-slow half: brisket, pork ribs, smoked lamb and duck. These are finite. When the smoker is empty, that item is finished for the night.
Seafood is not an obligatory afterthought. Grilled prawns, salt and pepper calamari, kingfish handled lightly. There is a vegetarian main the kitchen actually cares about, and sides built to cut through fat rather than pile onto it.
Sides deserve a word. Rich food needs something sharp beside it, so ours run acidic and green rather than creamy and heavy. It is the single most common ordering correction we make — a table orders three rich sides with three rich mains and stops enjoying the meal halfway through.
Lunch (Wed-Fri)
Menu
*All meals are available for takeaway
The menu changes, deliberately
Cuts and weights shift with what the supplier has that week. We would rather serve the better piece of beef than the one that matches a printed menu from last month, so what you find online is a reliable guide rather than a contract.
Ask the floor staff what came in. They will know, and they will tell you honestly which cut is eating best tonight — including when the honest answer is the cheaper one.
The smokehouse section changes for a different reason: it runs out. We smoke a finite amount because the smoker holds what it holds, so a menu item listed here may genuinely be unavailable by nine on a Saturday. That is a constraint of the method rather than a scarcity tactic.
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Dinner (Wed-Sat)
Menu
Where to go from here
Lunch is a different proposition from dinner: quicker, lighter, priced for a weekday. It runs Wednesday to Friday only, and it is the reason a fair number of local businesses hold their meetings here rather than in a meeting room.
Dinner is where the full range lives — every cut, the complete smokehouse list, and the seafood. Wednesday to Saturday from five.
Drinks deserve their own page. The list is short on purpose, weighted toward reds with enough structure to survive a porterhouse, with Pilsner Urquell on tap and poured properly.
Prices and booking
Current prices are listed on each menu page and updated as the menu changes. Booking is recommended for Friday and Saturday dinner — call 0477 099 177 or reserve online.
Walk-ins are welcome outside the Friday and Saturday peak, and lunch is generally straightforward without a booking except between twelve and one on a Friday.
From here, browse the lunch menu, Wednesday to Friday, the full dinner menu, or wine list and drinks. Curious how the smokehouse works? That is its own page. Ready to eat? Reserve a table.
FAQ
What is on the menu at Wood & Bone?
Wood-fired steak including porterhouse, scotch fillet, eye fillet and Sher Wagyu, a smokehouse section with brisket, ribs, lamb and duck, plus seafood, a vegetarian main and sides.
What time is lunch served?
Lunch runs Wednesday to Friday, 10:30am to 2:30pm. There is no lunch service on Saturday.
What time is dinner served?
Dinner runs Wednesday to Saturday, 5:00pm to 11:00pm.
Does the menu change?
Cuts and weights change with supply. The core structure stays the same, but ask staff what came in that week.
Do you have vegetarian and gluten-free options?
Yes. There is a dedicated vegetarian main and most requirements can be accommodated with notice when booking.
Can I see prices before I book?
Yes, current prices are listed on the lunch, dinner and drinks pages.
Do smokehouse items sell out?
Yes. Smoked cuts are made in finite batches and can finish earlier in the evening, particularly on Saturdays.
