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

Stella Maris Sydney Rock Oysters +40

Stella Maris Sydney Rock Oysters from Lemon Tree Passage with Native Pepper Berry Mignonette.

Yarra Valley Caviar

Triple Smoked Yarra Valley Salmon Caviar, sour cream, finger lime and sourdough crumpet.

Paroo Kangaroo

Paroo Kangaroo tartare seasoned with sourdough miso, turnip, native thyme and topped with caramelised sunflower seeds.

Russet Potato

Russet potato hash with bacon, whiskey and espresso jam, koji cured yolk and chives.

Binnie Beef Wagyu

Smoked & cured wagyu brisket MB8+, brushed with mustard, barbecued and glazed with native spices and cucumber pickles.

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 soy bean miso.

Wild Coffs Harbour Kingfish

 Charcoal kissed kingfish with avocado, Anada Capers, sunrose, sunrise lime, cucumber with eucalyptus kosho vinaigrette.

Aquna Murray Cod

 Barbecued Murray cod with 2013 Usher Tinkler Pinot Noir vinegar, lemon myrtle oil, Ben’s tomatoes and warrigal greens.

Duck Charcuterie

Pistachio terrine wrapped in bacon, 9 month aged prosciutto, charred ham, Saucisson Sec, mortadella.

Red Gate Farm Duck

Duck breast dry aged, roasted on the crown with honey, orange zest & native spice served with Newcastle Greens barletta onions , Motherfungus Mushrooms, black onion bordelaise and black garlic hollandaise.

Blood Orange

Pepper berry and buttermilk gelato, pepper leaf meringue, blood orange snow, marmalade and powder.  

Wattleseed

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

Treats

EXP Rocky Road Lamington

Strawberry & Anise Myrtle Jube

Koji Crème Diplomat, Native Raspberry & Mulberry in Choux

Chef's EXP.erience $185

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