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 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, desert lime and sebago potato scallop.

Skull Island Tiger Prawn

Steamed Tiger prawn, prawn bisque emulsion, red centre lime and fermented carrot hot sauce in a chickpea tart.

Koji Cheese

Mother Fungus Mushroom duxelles on charred buckwheat toast with Frank’s koji mould cheese and marigold.

Paroo Kangaroo

Slow cooked kangaroo tail in a steamed wattleseed bun.

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.

Bonito

Barbecued bonito with a Hortifutura cucumbers, bunya nut vinegar, finger lime, pickled kelp, barbecued shishito peppers and sunrose.

Coral Trout

Coral trout with a mousse of the belly and tail with a macadamia & shio koji ajo blanco, lemon myrtle oil and Lebanese zucchini.

Duck Leg Ham

Torched and rolled duck leg ham on sourdough crumpet with watercress, mustard and honey emulsion

Red Gate Farm Duck

Duck breast dry aged, roasted on the crown with honey, orange zest & native spice with Usher Tinklers’ figs, duck leg bacon and confit, sunflower seed & mushroom patè and jus.

Verdant Plum

Koji rice chantilly, mead gel, honeycomb, bee pollen, chewy plums and plum & native thyme shaved ice.

Giddy Biddy Goat’s Milk

 Goats yoghurt & caramelised chocolate parfait, blueberry, wild fennel & pepita sablè.

Treats

Black Lime Cola Jube

Lemon Aspen Curd, & Lemon Myrtle Meringue in Choux

Daintree Estate Chocolate

Chef's EXP.erience $185

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