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.

MENU EXP.LANATION

18/05/25

Stella Maris Pacific Oysters + 40

Stella Maris Pacific Oysters from Lemon Tree Passage with squid and finger lime ponzu with eucalyptus oil.

Yarra Valley Smoked Salmon Caviar

Yarra Valley smoked salmon caviar, smoked beetroot and honey puree, sour cream, wild fennel, bee pollen.

Warrigal Greens

Warrigal greens & native spice curry, feta, chickpea tart, pickled cucamelon and desert lime.

Ham & Crumpet

Charred rolled duck leg ham shaved and served on sourdough crumpet finished with macadamia butter

Wagyu

Wagyu tartare tart, pickles, eshallot, mushroom miso, chives, horseradish grated, yolk emulsion, Anada capers.

Lancer Wheat Sourdough

Sourdough made on flour from Simon Doolin North Star NSW, fermented for 48 hours & finished to the style of brioche.

Cultured butter infused with one year aged chickpea miso and whey caramel.

Rocky Point Cobia

Barbecued Cobia served with fermented chilli and butter milk sauce split with lemon myrtle, romanesco, sprouting broccoli and fraiarelli.

Red Gate Farm Duck

Duck breast dry aged then roasted on the crown with honey, smoked over cherry wood chips and finished on the barbecue, served with caramelised fermented cabbage, duck leg terrine, smoked duck fat hollandaise & rosella jus.

Binnie Beef Wagyu

Binnie Beef Wagyu bavette MB 6-7+ cooked over ironbark, sebago potato pommes anna, black garlic, Mother Fungus mushroom duxelle & pepperberry bordelaise.

Koji

Marigold Amazake & lime gelato, koji rice custard, verjus pepperberry curd, shortbread crumble & fingerlime.

Blackened Fig

Blackened fig cooked for six weeks, made into a sticky pudding served with apple butterscotch, pecan smoked sour cream & Branxton Pecans.

Sweet Treats

Caramelised White Chocolate & Wattleseed Macaron.

Strawberry Gum Meringue & Red Centre Lime Curd Choux.

Blackcurrant & Davidson Plum Jelly.

Chef's EXP.erience – $175

Wine Pairing 90 | Sommellier’s Selection 150

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