EXP. Restaurant Tasting Menu
Our Philosophy | THE EXP.ERIENCE
At EXP. Restaurant, dining is more than a meal—it’s an exploration of flavour, creativity, and connection to the Hunter Valley. Our tasting menus are carefully curated to showcase the finest seasonal produce, native ingredients, and the stories of the exceptional local suppliers we partner with. Each dish is a celebration of Australian cuisine, crafted with precision and passion by our talented chefs. From the delicate balance of flavours to the artful presentation, every element is designed to create a memorable journey through the tastes of the region. Sustainability is at the heart of everything we do. From repurposing by-products into condiments, sauces, and seasonings to sourcing the freshest local produce, we honour the land and its bounty in every dish.
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.
A Decade of Delicious
Ten Years of EXP.
The Menu
19/09/25 - 22/09/25
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.
Est. 2022
Paroo Kangaroo
Paroo Kangaroo tartare seasoned with sourdough miso, turnip, native thyme and topped with caramelised sunflower seeds.
Est. 2021
Russet Potato
Russet potato hash with bacon, whiskey and espresso jam, koji cured yolk and chives.
Est. 2020
Binnie Beef Wagyu
Smoked wagyu brisket bacon MB8+, brushed with mustard, barbecued and glazed with native spices and cucumber pickles.
Est. 2021
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.
Est. 2015
Wild Caught Ulladulla Kingfish
Charcoal kissed kingfish with avocado, Anada Capers, sunrose, cucumber with eucalyptus kosho vinaigrette.
Est. 2023
Aquna Murray Cod
Barbecued Murray cod with 2013 Usher Tinkler Pinot Noir vinegar, lemon myrtle oil, Ben’s tomatoes and warrigal greens.
Est. 2019
Duck Charcuterie
Pistachio terrine wrapped in bacon, 9 month aged prosciutto, charred ham, Saucisson Sec, mortadella.
Est. 2015
Red Gate Farm Duck
Duck breast dry aged, roasted on the crown with honey, orange zest & native spice served with Newcastle Greens barletta onion, Mother Fungus mushrooms, black onion bordelaise and black garlic hollandaise.
Est. 2023
Buttermilk
Pepper berry and buttermilk gelato, pepper leaf meringue, blood orange snow, marmalade and powder.
Est. 2021
‘Ego’
Kanimbla Valley Black Truffle parfait, macadamia praline, caramlised white chocolate coating with roasted macadamia.
Est. 2018 - 8th Edition
Treats
EXP Rocky Road Lamington Est. 2018
Gummy Bear Est. 2018
Amazake Choux Est. 2024
Chef's EXP.erience $185
2.0% Credit Card Surcharge |15% surcharge on public holidays