Contact Us

PHONE

+61 478 374 677

EMAIL

reservations@exprestaurant.com.au

LOCATION

MEDIA ENQUIRIES

Please direct all media enquiries to Frank Fawkner at frank@exprestaurant.com.au

Hunter Transportation Services

‍ ‍

TAXICO | 6572 1133 Wine Country Taxis | 4990 1111

Pokolbin Village Tours & Transfers | 0466 560 033 KR007 | 0404 005 904 ‍ ‍

Grape Experience | 0414 457 956 Lucky Tours | 0458 079 232

Everyone meet Prakash!
A.K.A Kash, Kash Man, Kash Money, Johnny.

Kash joined the EXP Team in August this year and has been crushing it ever since.

Either on the cook or on the plate this guy gets it done.
After stints in Dubai, and more recently

To finish…and not to be dismissed.

Macaron of Davidson Plum & White Chocolate

Caramelised Miso & Eucalyptus Chocolate Pod

Wattle-seed Amaretti

Patè de Fruit Granny Smith Apple & Lemon Myrtle

Smoked & aerated Da

DEC 01 2024

@exprestaurant X @vindenwines X @marganwine

A specially curated menu with accompanying wines from Angus & Ollie.

Menu $180
Menu & Wines $250

Tables and Chef Bar seats filling up fast! Don’t miss this kickstarter to

To receive this accolade is a great achievement for the team & is a testament to their dedication, passion & commitment to create unique & memorable experiences for each and every guest. A huge congratulations goes out to each one of our

Monday nights are for the Hospitality Crew.
Receive $30 off the Chef’s EXP.erience when your venue is mentioned when booking.

📸 @tmr_photography_and_design_

#experiencethis #hospo

We are thrilled to be recognised by @timeoutsydney as one of the best NSW Regional Restaurants for 2024.

We love showcasing the best local produce the region has to offer and pairing this with exceptional Hunter and Australian wines.

We would lov

Bread & Butter; Lancer wheat @doolin_agriculture sourdough is finished by using a brioche style method which gives it a lighter finish with a sour flavour. Served with yoghurt cultured butter that’s infused roasted koji paste and finished w

Industry night tonight! $30 off our chefs experience menu. just let us know where you work.

Photo 1.
Redgate farm duck dry aged and barbecued served with paperback smoked beetroot, spigarello, Koji emulsion, Davidson Plum beetroot purée and j