EXP. Restaurant Tasting Menu

Our Philosophy | THE EXP.ERIENCE

At EXP. Restaurant, our Chef’s EXP.erience menu is a celebration of the Hunter Valley’s finest local, seasonal, and native ingredients. Each dish is crafted in-house, enhanced by our evolving fermentation techniques—think house-made vinegars, garums, misos, koji, cheese, and charcuterie. Our menu changes with the seasons, reflecting curiosity, creativity, and a deep respect for the land and its producers.

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.

The Menu

Appellation Sydney Rock Oysters +40

Appellation Sydney Rock Oysters from Clyde with Native Pepper Berry Mignonette.

Yarra Valley Caviar

Triple Smoked Yarra Valley Salmon Caviar, sour cream, finger lime and sebago potato hash.

Giddy Biddy Goat Chevre

Goat’s curd on pepita seed waffle, blood orange marmalade, watercress oil and pepper berry.

Cod Wing

Smoked and flaked Murray Cod wing, native satay and shiso in a chickpea tart.

Paroo Kangaroo

24 Hour braised Paroo Kangaroo tail served in charcoal wafer topped with black garlic emulsion, pickled french breakfast radish and native thyme.

Lancer Wheat Sourdough

 Sourdough made on flour from Simon Doolin North Star NSW, fermented for 48 hours & finished to the style of brioche.

Smoked cultured butter seasoned with aged miso.

Spencer Gulf Hiramasa Kingfish

 Hiramasa kingfish ceviche with wattlebush vinegar, pickled Tasmanian kelp, compressed baby cucumbers with a buttermilk and wild fennel dressing.

Aquna Murray Cod

 Barbecued Murray Cod with charred zucchini, preserved lemon, Anada capers and sauce vierge with smoked Hortifutura tomatoes.

Duck Saucisson Sec

Dry aged duck leg saucisson sec on sourdough crumpet with MotherFungus mushroom pate.

Red Gate Farm Duck

Duck breast dry aged, roasted on the crown with honey, orange zest & native spice served with poached yellow nectarine, Newcastle Greens baby corn, braised duck leg and jus gras with duck lardon.

Mango

Mango, koji creme chantilly, mango & strawberry Gum sorbet with broth honey kombucha and lemon myrtle.

Wattleseed

Wattleseed parfait, macadamia praline, caramelised white chocolate coating with roasted macadamia.

Treats

EXP Rocky Road Lamington

Black Lime (Cola) Jube

Daintree Estate Cocoa Husk Crème, & Davidson Plum Jam in Choux

Chef's EXP.erience $185

2.0% Credit Card Surcharge |15% surcharge on public holidays