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The EXP.erience

At EXP. our focus is to create a dining EXP.erience that is delicious, entertaining and interactive.

Food is at the heart of EXP. and the menu is driven by the seasons and produce. The team sources local produce as much as possible, with quality always being the key. With these ingredients the kitchen create dishes that are our EXP.ression of Australian cuisine.

Dietary requirements and allergies can be catered for when prior notice is provided. Please note all dietary requests when making your reservation.           

There are two ways to dine at EXP; you can choose from our a la carte menu or indulge in our six course EXP.erience tasting. Our EXP.erience menu must be selected by the entire table. 

*A minimum of two courses are required for our EXP.osure menu, a minimum of three courses are required on a Friday & Saturday night.

EXP.osure  Menu

To Begin – 25

Hiramasa Kingfish, duck tongue, potato

Line Caught Squid, cabbage, native XO

Bangalow Pork Neck, smoked celeriac, mushrooms

Haloumi, potato curry, verbena, roti

To Follow – 38

Salt & Vinegar Quail, spring greens

Petuna Ocean Trout, radish, bitter citrus, sea urchin

Handkerchief Pasta, smoked goats curd, yolk, peas

Beef Cheek, beetroot, black sesame

To Finish – 17

Milk & Honey, strawberry gum

Rhubarb, grilled rose, brown butter

Warm ‘Shadows of Blue’, brioche, honey 

'Vannella' Burrata, smoked Darwin mango


EXP.erience Tasting Menu

$100 per person

Wine pairing $70 per person

Beverage pairing – Non alcoholic $45 per person


Snacks - a series of small dishes inspired by the seasons

Hiramasa Kingfish, duck tongue, potato

Bangalow Pork Neck, smoked celeriac, mushrooms

Beef Cheek, beetroot, black sesame

Milk & Honey, strawberry gum

Myrtle - Gum, wattleseed, chocolate, caramel


Cheese Course - additional $15 per dish

Warm ‘Shadows of Blue’, brioche, honey  

'Vannella' Burrata, smoked Darwin mango


Please note the menu is subject to change due to seasonality and availability of produce.

Prices are subject to change on public holidays.