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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.        

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.

There is a two course minimum for a la carte and three course minimum on Friday and Saturday nights. Our EXP.erience tasting menu must be selected by the entire table. 

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

Please note the menu is subject to change due to seasonality and availability of produce. Prices are subject to change on public holidays. 




To Begin – 25

Hiramasa Kingfish, cauliflower, tiger’s milk

Line Caught Squid, cabbage, native XO

Bangalow Pork Neck, smoked celeriac, mushrooms

Stracciatella, broccoli, rye


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, cauliflower, tiger’s milk

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