LVN Restaurant is a curated dining experience at Bird in Hand, recently being awarded one of Australia's first MICHELIN Stars. Its a culmination of Bird in Hand's dedication to art, experiences, excellence in cuisine and fine wine.
Come inside
The spirited daughter of Bird in Hand founders, Andrew and Susie Nugent, inspired the name of the restaurant at the Woodside estate. LVN – the initials of Lalla Victoria Nugent – is also the name given to the winemakers’ prestigious pinnacle cuvée, due for release in 2027.
Executive Chef, Jacob Davey and team, weave together an ever-changing menu, inspired by the three homes of Bird in Hand, Woodside (Peramangk), Finniss (Ngarrindjeri) and Tasmania (Paredareme).
BOOK THE LVN EXPERIENCE
ABOUT EXECUTIVE CHEF JACOB DAVEY
Jacob grew up in Adelaide, South Australia, and has built an impressive career across some of the world’s leading food cities, honing his craft in London, Melbourne and Sydney.
His journey includes time at Michelin starred Pied à Terre and leading the kitchen at Sydney’s est., where he stepped into the role under the mentorship of renowned chef Peter Doyle.
“I’m inspired by the farmers, the producers, the fishers and the seasons and micro seasons of the hills and our kitchen garden. My aim is to weave all of this together to create a world class experience.”
THE LVN MENU
Expect a captivating menu of seven to ten dishes ranging from one-bite signatures to larger composed dishes. We encourage guests to allow 3 hours for their meal. $245pp*.
The wine pairing is a journey of discovery. You will explore the breadth and excellence of Bird in Hand’s winemaking talent. Nest Egg wine pairing $125pp or Tribute wine pairing $215pp (optional).
The LVN beverage list is the exclusive home of many back vintage and rare releases from our museum collection.
The wine list is complemented by a concise list of local and Tasmanian beers, spirits and non-alcoholic options.
