Dionysia Wine House & Restaurant

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Gosford, NSW
Dionysia Wine House & Restaurant

Local focused restaurant and wine bar in gosford exclusively showcasing the best of NSW produce

16/09/2026

Wednesday is Locals’ Night.

A little extra treat for our local neighbourhood every Wednesday
evening.

Order any snack, get a complimentary glass of bubbles. Order any large plate, get a complimentary dessert on the house.
Come meet the team, share a few plates around the table, and make midweek feel like a celebration.

Reserve your Wednesday table via the link in our bio. A
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15/09/2026

Rich meets bright.

There is a very good reason why these two belong together on the same table.
Our rich, silky duck liver parfait needs a companion that can hold its own without weighing down your palate.

Enter Bryan Martin’s 2024 Johansen Gamay—a light-bodied, vibrant red whose natural acidity and bright berry
notes cut straight through the richness of the parfait. Every bite stays fresh, balanced, and deeply satisfying.

Opposites really do attract.
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Every layer crafted with purpose.

A closer look at the pass:
Duck Liver Paté, served over golden, savoury French toast.
It’s brought together with a tart, glossy gel made from local Lambs Valley Pinot Noir to lift the savoury flavours, and finished with fresh purple oxalis for a subtle citrus bite. Soft, crisp, rich, and bright—all in one mouthful.

2024 Johansen Gamay.

Crafted by Bryan Martin from cold-climate fruit in Tumbarumba, this
2024 Gamay is an absolute joy to pour.

It’s light-bodied, elegant, and packed with vibrant tart cherry and fresh red berry profiles. Built with a clean, salivating acidity, it’s a wine made for Pinot lovers and a dream match for rich, slow-cooked dishes.

13/09/2026

Fresh spring flavours + your favourite classics.

The weather is warming up, and so is our kitchen! Our new Spring Menu has officially landed in the dining room, packed with fresh, seasonal plates from our favourite local NSW farms.

Stay tuned over the coming days as we show off some of the amazing new dishes hitting the pass this season. And don’t worry—if you’ve got a go-to dish, we kept plenty of Dionysia’s fan favourites on the menu so you can still enjoy your regulars alongside something new!

Come pull up a chair, skip the rush, and share a table with us this week.

Tables are filling fast—grab your spot via the link in our bio. 🍷
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10/09/2026

Uncorking Fiano Friday.

If you haven’t explored Fiano yet, this Friday night is the perfect time to start. Originally native to Southern Italy, this ancient grape variety has found an incredible home in Australian soil—producing textured, aromatic whites with notes of white peach, honey, and fresh citrus.

To celebrate Fiano Friday, we’ve put together a lineup of three distinct Fiano wines from independent local makers. Each bottle brings its own unique personality to the table for bookings this Friday night!
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After a year’s hiatus, the follow-up to Gunpowder Wines Hunter Valley Wine Show ‘Silver Bullet’ has finally landed on our tables.

Harvested on February 1st from the award-winning Tinonee Vineyard Estate in Broke Fordwich, this Fiano is everything a Hunter white should be. It was pressed and fermented in stainless steel and a neutral egg-shaped vessel, then left on gross lees for six months to build a beautiful, natural mouth weight. Expect juicy grapefruit, citrus pith, and complex beeswax-honeyed notes balanced by a crisp, salivating acidity that leaves you wanting another sip.

This bottle of Fiano from Sustainable NSW Wines by Mercer is completely alive in the glass, bursting with zippy green apple, soft quince, and a subtle, savory hint of roasted fennel. Fiano grapes are naturally resilient, and this wine brings that exact same energy to the table—it’s as audacious as it is charming.

Seventeen years ago at the Travertine Vineyard, a very wise decision was made to graft Fiano over Sauvignon Blanc vines—and this bottle from First Creek Wines | Hunter Valley is the ultimate proof of that foresight.

Bright with a vibrant green tinge, it brings a beautiful mix of elegance, restraint, and complexity to the table. Expect aromas of fresh pear, honeysuckle, quince, and nectarine peel, followed by a lemony, gently textured palate thanks to extended lees ageing with bâtonnage. It finishes clean, refreshing, and noticeably chalky.

09/09/2026

Our kitchen is getting some well deserved loved tonight. We will be back serving you all the love it can prepare tomorrow from 4pm. Sorry for any inconvenience. Can’t wait to see you all tomorrow

08/09/2026

As we head into a new season, we’ve been looking back at the empty bottles lining our shelves and reflecting on the incredible people who crafted what’s inside.

Every featured wine poured at Dionysia has a face, a family, and a story behind it. We partner directly with independent, local winemakers because we believe good wine is the ultimate conduit for real human connection.

From cool-climate elegance to wild, creative experiments, we keep our cellar stocked with bottles made by people who dare to do things differently.
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06/09/2026

We’ve always believed that the best gifts can’t be wrapped in paper.

If you have someone in your life who deserves a night off, our Dionysia gift vouchers are available. It’s more than just a gesture—it’s an invitation for them to pull up a chair at our family table, enjoy some of our comforting seasonal dishes, and share a slow pour of local Hunter wine.

Treat your favourite people with a voucher from our website via the link in our bio.
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02/09/2026

There is a quiet warmth in the kitchen right now as the Lancashire hot pot ‘canard’ cooks down. This dish takes time—confit-cooking the duck legs until they pull apart, shredding the meat, and simmering it in a rich house-made duck jus. We finish it with sliced potatoes that get beautifully crisp and buttery in the oven.

Because the dish is so savory and rich, it needs a wine that can hold its own without overwhelming your palate.

The Johansen Gamay is the perfect partner. Its bright berry notes and clean acidity lift the rich flavors of the duck, making the whole meal feel beautifully balanced.
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30/08/2026

For $50 per person (minimum of two), you can enjoy the best of our seasonal winter menu. We’re starting with warm Malt Loaf & Black Garlic Butter, followed by a rich Duck Paté on French Toast. For the main, you’ll share our signature Southern Highlands Duck Crown, accompanied by optional sides of Heritage Cauliflower with Romanesco and Wild Garlic, Warrigal Greens & Neon Kale à la française, Carrots with Macadamia, or Saltbush Game Chips.

Because great food deserves a proper companion, we’re serving the Feast with a 100ml glass of our aged 2016 Woodwards ‘Sam Who’ Semillon or the 2016 -OH Shiraz.

Optional Sides ($12 each):
Warrigal Greens & Neon Kale à la française, Carrots with Macadamia, or Saltbush Game Chips.

Wednesday to Friday, 4:00 PM – 6:00 PM

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28/08/2026

Be the first to try Cupitt's Estate magnum of fortified monte at our last winter weekend winemaker series dinner tomorrow night!

Book now to secure one of the last available seats.

Address

81 Mann Street Gosford
Gosford, NSW
2250

Website

https://www.dionysiawinehouse.com.au/, https://www.dionysiawinehouse.com.au/reservations

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