THE EXP.ERIENCE

At EXP. our focus is to deliver a dining EXP.erience that is delicious, engaging and immersive.

The menu is our EXP.ression of Australian cuisine. We offer a tasting menu that is centralised on flavour and we aim to get shine a light on premium produce and wines from the Hunter region and around Australia. Guests are guided through the experience by our team chefs, sommelier and waiters.

We can cater for most dietaries with ample notice, so please provide details upon booking, although as we are a small team and restaurant with only tasting menu, this does limit our resources and capabilities to adapt for some dietary requirements. For this reason we cannot suit all dietaries.

Thank you for understanding.

Menu

27/04/24

Yarra Valley Caviar

Yarra Valley smoked salmon caviar served in toasted nori with avocado and kosho puree, sour cream.

Hiramasa Kingfish

Hiramasa kingfish with warrigal greens curry, hung yoghurt and lemon myrtle oil and fried curry leaf served in a sweet potato cone.

Pumpkin & Muntries

Pumpkin and miso cream, pickled muntries and soy roasted pepitas, served in a chickpea tart.

Beetroot & Wasabi

Croustade of beetroot filled with beetroot cooked in shio koji, beetroot miso, pickles finished with house made ricotta flavoured with Tasmanian wasabi.

Lancer Wheat Sourdough

Brioche style sourdough made on flour from Simon Doolin North Star NSW, fermented for 48 hours.

Cultured butter - cultured on sour yoghurt topped with native pepper berry (from TAS) and Olsen’s sea salt.

Terrigal Bonito

Charcoal kissed Bonito Nebo farm kohlrabi cooked in coal served with a sauce of buttermilk and parsley.

+ Rocky Point Cobia

Steamed Cobia with turnip, macadamia, chickpea miso cream with a vinaigrette of eucalyptus and garum.

+ Ulladulla Yellowfin Tuna

Yellowfin tuna dressed in kaffir lime and garum served in a koji tartlet.

Pyengana Cheddar & Sebago Potato

Warm Pyengana cheddar foam with marigold, sebago potato gnocchi, shio koji with barbecued biquinho peppers.

+ Binnie Beef Wagyu Bacon

Binnie beef wagyu Tri-tip layered and cooked over the barbecue finished with kimchi & honey glaze.

Red Gate Farm Duck

Dry aged duck breast finished over wood fire glazed in beetroot and spice crusted served with maitake mushroom, charcoal duck fat and black garlic bernaise, duck jus and society garlic flowers.

+ Duck Charcuterie

Salami, prosciutto, rillettes with lavosh and pear vincotto relish

Cucumber & Buttermilk

Local cucumber & French sorrel granita, buttermilk and shiso gelato, Lovedale finger lime.

Daintree Estate Dark Chocolate

Dark chocolate cream with salted macadamia brittle, shiraz verjuice snow with pink pepper and blueberry powder.

‘Covered in Crumbs’

Davidson Plum Choux Bun

Tiramisu Cookie

Peach and Strawberry Jube

Spiced Madelines, Caramelised Chocolate

EXP.erience | 140 (Everything but +)

+ Chef’s EXP.erience |180 (Everything that reads)

Wine Pairing 90 | Premium Wine Pairing 150 | Reserve Wine Pairing 200

(5 pours)

 Credit Card Surcharge 2.0%

Tasting Menu Only

12.5% surcharge on public holidays