EXP.lanation


At EXP. our focus is to DelIver a dining EXP.erience that is delicious, eNgaging and iMmersive.

Food is the heart of EXP. and we create dishes that are our EXP.ression of Australian cuisine. We offer a tasting menu that is centralised on flavour and we aim to 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.

The restaurant is located in Pokolbin, of the Hunter Valley. The dining room dark, moody and intimate filled with hand crafted local furniture. Guests can dine along the chefs bar and peer directly into the kitchen while interacting with the team. 

We are fortunate enough to be recognised for our offering and have received the accolades below:

Gourmet Traveller National Restaurant Guide 2023, Top 25 of NSW

One chefs hat in the SMH 2023 Good Food Guide.

NSW Delicious Top 100 Restaurants for 2017, 2018, 2019, 2022 recently ranked at No. 52.

Restaurant and Caterers Association 2020 regional and contemporary restaurant of the year.

Ranked No. 75 in the Gault & Millau Australian Top 100 of 2018



exp.ertise

frank fawkner - owner - head chef

Frank began his cooking career at the age of 15 at Mount Broke Wines, a simple cafe in Broke.

He was then a part of the opening team at Crowne Plaza Hunter Valley where he worked for 3 years to complete his apprenticeship. With hunger for knowledge and EXP.erience he then moved to London to work for Tom Aikens, climbing to the rank of Sous Chef at "Tom's Kitchen".

Upon returning home to the Hunter, Frank landed a position at renowned Muse Restaurant where he worked alongside owners Troy and Megan Rhoades-Brown, chef and restaurant manager. This was a great platform to develop his career; learning how to run a fine dining restaurant and create his own style of food. Great achievements for Frank was becoming Head Chef in late 2013 and being part of the team when Muse Restaurant reached the coveted "2 Hats" from the SMH Good Food Guide.

2015 marked the beginning of a new EXP.edition for Frank and his wife Emma; the opening of EXP. restaurant. EXP. continues to evolve with a menu that is driven by the seasons and local produce that features native ingredients.


Harrison Plant - restaurant manager

Harrison has been amongst the vineyards since he was 11 years old. Having a rich history and background in the wine trade he began his professional career in the Hunter when he was 18 years old in cellar door. However he always felt that there was more to the industry that meets the eye - he wanted more, he wanted the push.

After working as a Sommelier for 4 years at one of Australia’s most beloved restaurants Bistro Molines, he did just that. After achieving a certificate IV in Hospitality and Tourism he won the First Creek Front of House scholarship and soon after left for the International Butler Academy (the best school in the world for silver/private service).

Successfully he made it back to the Valley with the most prestigious title of International Butler with distinction (the youngest to do so).

Harrison is now back home where his heart belongs. Passionate and enthusiastic to serve - waiting for your arrival at EXP Restaurant.


JOsh Hannan - Sous Chef

Joshua completed his apprenticeship at Pony Dining in 2017. Having a passion for fine dining and a love for all cuisines he joined the Bentley Group starting at Yellow and furthermore moving to Monopole and Bentley (restaurant).

After running the pastry section at the Bentley Josh learned quickly to embrace the rush and evolve on your own terms - whilst still maintaining finesse and flavour at the centre of your craft.

Joshua is now at EXP and is waiting for your arrival!