EXP. Restaurant Tasting Menu

Our Philosophy | THE EXP.ERIENCE

At EXP. Restaurant, our 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 to some dietary requirements without notice. For this reason we, unfortunately, cannot suit all dietaries.

Thank you for understanding.

The Menu

Monday 6th July 2026

Appellation Sydney Rock Oysters +40

Sydney Rock Oysters from Merimbula with Native Pepper Berry Mignonette.

Ben’s Cucumber & Arc-en-Ciel Trout

Compressed cucumber filled with smoked Rainbow Trout rillettes, Anada capers and desert lime.

Yarra Valley Caviar

Triple Smoked Yarra Valley Rainbow Trout Caviar, sour cream, Finger lime and sebago potato Dauphine with salt bush umami seasoning.

Duck Parfait & Hibiscus Rosella

Duck liver parfait coated in brown butter with hibsicus rosella jelly, Branxton pecans and braised cabbage.

Paroo Kangaroo

Braised Paroo Kangaroo tail pithivier, native pepper berry served with Verdant Farm Granny Smith apple & black garlic.

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.

Mooloolaba King Prawn

King prawn chanwanmushi with koji marinated King prawn, bisque consomme, baby radish, red centre lime and lemon myrtle oil.

Aquna Murray Cod

Barbecued Murray cod with Nebo Farm brassicas and baby leeks, preserved lemon and a leek & kaffir lime veloutè.

Duck Leg Bacon

Duck leg bacon marinated in beetroot hoisin and barbecued served in a steamed bun with cabbage slaw & lemon aioli.

Red Gate Farm Duck

Duck breast dry aged, roasted on the crown with honey, orange zest & native spice, duck leg sausage, neon kale, smoked beetroots, Usher Tinker Pinot Noir vinegar & beetroot gastrique, macadamia cream & Native Thyme oil finished with a duck & beetroot jus.

Koji Cheese & Truffle +15

Glouster Black Truffle & cheese custard, beeswax aged parmesan, pate brisse tart and cumquat & lemon myrtle marmalade.

Humble Hive Honey & Buttermilk

Honey vinegar curd, muscat gel, Usher Tinkler Orange and frozen smoked buttermilk foam.

Nebo Farm Pumpkin

Roasted pumpkin custard & wafer, pumpkin seed praline, sablè and tuile on a blackened fig cake with wattleseed gelato.

Treats

Black Lime Cola Jube

Pepo Farm Sunflower Seed Macaron

White Chocolate, Kaffir Lime & Smoked Salt  

Chef's EXP.erience $190

2% Credit Card Surcharge |15% surcharge on public holidays