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

Appellation Sydney Rock Oysters + 40

Sydney Rock Oysters from Shoal Haven with Native Pepper Berry Mignonette.

Red Gate Farm Duck Charcuterie + 30

House cured Duck Leg Ham, SaucissonSec, Aged Proscuitto, Duck Fat Lavosh with Black Garlic & Apple Jam.

Mooloolaba King Prawn

Smoked King Prawn consommè with native thyme brown butter.

Ulladulla Yellowfin Tuna

Raw Yellowfin tuna seasoned with a garum & makrut lime ponzu, Tasmanian kelp emulsion, preserved yuzu and pickled ginger in a pie tea tart.

Duck Parfait

Duck liver parfait with toasted Branxton pecans, braised cabbage and rosella flower jelly.

Paroo Kangaroo

Kangaroo striplion smoked and barbecued, toasted buckwheat seasoned with Tasmanian native pepper, brown butter hollandaise and nasturtium oil.

Yarra Valley Caviar + 10

Trout Roe, Cultured Sour Cream, Hash

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.

Goulburn River King Trout

Cured & smoked king trout, wrapped in fresh radish with an emulsion of fermented Hortifutura peppers and tomatoes and lemon myrtle.

Red Gate Farm Duck

Duck breast dry aged, roasted on the crown with honey, smoked with Newcastle Greens juniper, confit duck leg roulade, Nebo Farm carrots, Kumquat & koji ferment.

Pukara Estate Lamb

White Pyrenees lamb saddle cooked over the wood fire served with lamb & native thyme sausage, smoked beetroot, giddy biddy goats labneh and lamb bone sauce.  

Koji Cheese + 15

EXP. Koji cheese custard, beeswax aged parmesan, pate brisse tart and quince marmalade.

Usher Tinkler’s Blood Orange

Blood orange curd, cream of koji and strawberry gum, honey comb, finger lime and a blood orange & strawberry gum vinaigrette.

‘Ego’

Caramelised honey parfait, smoked macadamia & praline dipped in spent coffee chocolate.

Treats

Black Lime Cola Jube

Pepo Farm Sunflower Seed Macaron

Roasted Chocolate, Macadamia & Pink Pepper

All seafood on our menu is entirely Australian and sustainably sourced.

Chef's EXP.erience $190

15% surcharge on public holidays