THE EXP.ERIENCE

At EXP. Restaurant, dining is more than a meal—it’s an exploration of flavour, creativity, and connection to the Hunter Valley. Our tasting menus are carefully curated to showcase the finest seasonal produce, native ingredients, and the stories of the exceptional local suppliers we partner with. Each dish is a celebration of Australian cuisine, crafted with precision and passion by our talented chefs. From the delicate balance of flavours to the artful presentation, every element is designed to create a memorable journey through the tastes of the region. Sustainability is at the heart of everything we do. From repurposing by-products into condiments, sauces, and seasonings to sourcing the freshest local produce, we honour the land and its bounty in every dish.

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 EXP.LANATION

25/04/25

Smoked Yarra Valley Salmon Caviar

Sourdough crumpet, native tamarind & sour cream.

Flinders Island Calamari

Confit calamari, Bullhorn pepper and chilli ferment, red centre lime, smoked eggplant puree in a chickpea tart.

Honey Nut Pumpkin

Fried pumpkin, house feta, roasted pumpkin & miso puree, Water Apple, pepitas and with lemon myrtle oil.

Charcuterie

Saucisson sec style duck salami, charred and rolled duck leg ham, duck leg terrine & 4 month aged duck prosciutto.

Lancer Wheat Sourdough

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

Cultured butter infused with roasted koji.

Aquna Murray Cod

Dashi Koshihikari Risotto with butter poached Murray cod, grape tomato, sorrel & koji emulsion, purple diakon & umami dressing.

Red Gate Farm Duck

Cherry Wood smoked duck with sauteed Warrigals, pickled muntries, Davidson plum honey gastrique split with smoked duck fat.

Tartare

Wagyu tartare tart, pickles, eshallot, mushroom miso, chives, horseradish grated, yolk emulsion, Anada capers.

Binnie Beef Wagyu

12 hour slow cooked & barbecued Wagyu chuck tail MB8+, Motherfungus Oyster mushrooms cooked in native thyme butter served with bordelaise sauce of vincotto & red wine.

Pepper Berry & Lime

Verjus curd with native pepper berry coated with finger lime and dipped in lemon Myrtle meringue then torched.

Wattleseed

Choux bun filled with wattleseed creme diplomat & macadamia praline paste, fig jam, Daintree chocolate.

Treats

Lemon Myrtle & Granny Smith Apple Jelly.

Strawberry Gum White Chocolate Aero.

Wattleseed & Spiced Rum Amaretti.

EXP.erience 175

Wine Pairing 90 | Sommellier’s Selection 150

 Credit Card Surcharge 2.0%

15% surcharge on public holidays