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 Merimbula with Native Pepper Berry Mignonette.

Yarra Valley Caviar

Triple Smoked Yarra Valley Rainbow Trout Caviar, sour cream, Finger lime and sebago potato scallop.

Ben’s Tomatoes

Smoked Perino tomatoes, sunflower seed & mushroom pate with red wine vinegar and Native pepper in chickpea tart.

EXP. Cheese

Whipped koji mould cheese on fried buckwheat toast with black fig and purple daikon.

Paroo Kangaroo

Barbecued Kangaroo loin brushed with kangaroo garum & wagyu fat, Davidson plum & Bunya nut miso butter in barbecued beetroot crepe.

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.

Rocky Point Cobia

Paperbark smoked Cobia, mandarin & cucumber vinaigrette, lemon myrtle oil, Tokyo turnip and desert lime.

Mother Fungus Mushroom

Butter poached King Oyster mushroom, dashi risotto, Newcastle Greens Jerusalem Artichoke, Saltbush, preserved lemon, Anada capers and yolk jam.

Duck Leg Ham

Charred and rolled duck leg on sourdough crumpet with mustard seed emulsion.

Red Gate Farm Duck

Duck breast dry aged, roasted on the crown with honey, orange zest & native spice with apple & black garlic puree, confit duck leg, native thyme & Cavolo Nero kale.

Bec’s Rosella

Rosella poached in Semillon verjus, Verdant Farm plum & Usher Tinkler lime curd with rosella & strawberry gum sauce.

Koji “Maxibon”

 Koji parfait, amazake caramel, wattleseed cookie, roasted chocolate.

Treats

Black Lime Cola Jube

Black UT Fig Amaretti

Daintree Estate Chocolate & Pepo Pepitas

Chef's EXP.erience $190

2.2% Credit Card Surcharge |15% surcharge on public holidays