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

04/08/25

Stella Maris Pacific Oysters + 40

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

Heritage Chicken Consommé

Red Gate Farm Heritage chicken consommé with native thyme beurre noisette.

Yarra Valley Caviar

Yarra Valley smoked salmon roe, pecan smoked sour cream, orange gel and bee pollen.

Ham & Crumpet

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

Wagyu

Binnie Beef Wagyu MB 8-9+ Brisket bacon, layered with flank, barbecued and glazed with red wine vinegar, chives and pickles.

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.

Aquna Murray Cod

Barbecued Murray Cod served with fermented chilli and butter milk sauce split with lemon myrtle, romanesco, sprouting broccoli and friarelle.

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, Davidson plum, honey & smoked duck fat vinaigrette.

Binnie Beef Wagyu

Binnie Beef Wagyu bavette MB 8-9+ cooked over ironbark, black garlic, Mother Fungus Chocolate Oyster mushroom & pepperberry bordelaise.

Near River Lime

Lime curd made on Near River Limes slow cooked for six weeks, lemon myrtle buttermilk parfait and caramelised white chocolate biscuit coated charcoal chocolate.

Daintree Estates Dark Chocolate

Daintree dark chocolate gelato, chocolate miso meringue, wattleseed wafer and caramel custard.

Sweet Treats

Wattleseed & Coffee Amaretti.

Gum Leaf Meringue & Yuzu Curd Choux.

Smoked Duck Fat Caramel.

Chef's EXP.erience – $175

Wine Pairing 90 | Sommellier’s Selection 150

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