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THE EXP.ERIENCE

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

There are two ways to dine at EXP; you can choose from our a la carte menu or indulge in our EXP.erience tasting.

For lunch, our a la carte menu is designed to share.

There is a three course minimum for a la carte on Saturday nights and 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. 

 

EXP.erience Tasting Menu

*Available lunch and dinner

Tasting for $110 per person

With Wine $180 per person

 

Appelation Oyster, kombucha vinegar

Jersey Milk Haloumi, black garlic dressing

Duck Ham, macadamia, focaccia toast

Chicken Liver Parfait, rhubarb, wafer

 

Sourdough, cultured butter

 

Spanish Mackerel, macadamia milk

Sugar snap peas, umami

Red Gate Farm Quail, bbq sauce, morpeth cabbage

Hunter Wagyu, oyster mushroom, black garlic

 

Cheese Course *Additional $10 per person

 

Wild Fennel & Milk Sorbet, honey cake, davidson plum

EXP. ego

LUNCH MENU

Snacks – $4 per person

Appelation Oyster, kombucha vinegar +1

Chicken Liver Parfait, rhubarb, wafer

Duck Ham, macadamia, focaccia toast

Jersey Milk Haloumi, black garlic dressing

 

To Begin – E $28

Red Gate Farm Quail, bbq sauce, morpeth cabbage

Tasmanian Scallops, roe taramasalata, daikon, mustard

To Follow – M $40

Spanish Mackerel, macadamia milk

Hunter Wagyu, oyster mushroom, black garlic

Sides - $12

Sugar Snap Peas, umami, goats cheese

Local Leaves, brown butter

Potato cream, parsley 

To Finish – D $18

Saltbush Cream, espresso biscuit, marscapone, caramel

Wild Fennel & Milk Sorbet, honey cake, davidson plum

Pyengana Cheddar, Brulee, caramelised onion

Berrys Creek Tarwin Blue, crumpet, honey 

‘Myrtle-gum’  or ‘Bitter & Nutty Ego |  $12

DINNER MENU

  2 Course $68                                                                                                         

3 Course $85

4 Course $95

Minimum 3 Courses on Friday & Saturday Nights

Snacks – $4 per person

Appelation Oyster, kombucha vinegar +1

Chicken Liver Parfait, rhubarb, wafer

Duck Ham, macadamia, focaccia toast

Jersey Milk Haloumi, black garlic dressing

 

To Begin – E

Red Gate Farm Quail, bbq sauce, morpeth cabbage

Tasmanian Scallops, roe taramasalata, daikon, mustard

To Follow – M

Spanish Mackerel, macadamia milk

Hunter Wagyu, oyster mushroom, black garlic

Sides - $12

Sugar Snap Peas, umami, goats cheese

Local Leaves, brown butter

Potato cream, parsley 

To Finish – D

Saltbush Cream, espresso biscuit, marscapone, caramel

Wild Fennel & Milk Sorbet, honey cake, davidson plum

Pyengana Cheddar, Brulee, caramelised onion

Berrys Creek Tarwin Blue, crumpet, honey 

‘Myrtle-gum’  or ‘Bitter & Nutty Ego |  $12