WoodsYard occupies a corner site on Eastern Road in South Melbourne, close to Albert Park Lake, and switches character through the day. Mornings run as an espresso bar serving coffee from rotating roasters including Seven Seeds, Market Lane and Single O, alongside sandwiches, salads and weekend omelettes made with seasonal ingredients such as rock lobster. By evening the space becomes a wine bar, with a natural, biodynamic and organic wine list that changes almost daily and bottles ranging from around seventy to two hundred dollars. Wood-fired sourdough pizzas are the kitchen's focus, made with a fifteen-year-old starter and organic wholegrain flour from New South Wales, and topped with produce such as guanciale, chilli and buffalo mozzarella. Milawa chicken roasted in the wood oven, certified organic oysters from Wapengo Rocks and wild-fermented craft beers from brewers such as Hop Nation round out the menu. Brothers Kris and Aaron Wood opened the venue in 2020, bringing together Kris's experience running Black Fox Coffee in New York and Aaron's pizza training under World Pizza Champion Theo Kalogeracos in Perth. Designer Rylie Fitzgerald fitted the interior with marble, timber and exposed shelving stacked with colourful bottles, giving the compact room an intimate, Art Deco-inflected feel that suits both a quick coffee and a longer dinner.