EXP. Restaurant Tasting Menu

Our Philosophy | THE EXP.ERIENCE

At EXP. Restaurant, our 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.

Red Gate Farm Duck Charcuterie + 30

House cured Duck Leg Ham, SaucissonSec, Aged Proscuitto, Duck Fat Lavosh with Black Garlic & Apple Jam.

Mooloolaba King Prawn

Smoked King Prawn consommè with native thyme brown butter.

Ulladulla Yellowfin Tuna

Raw Yellowfin tuna seasoned with a garum & makrut lime ponzu, Tasmanian kelp emulsion, preserved yuzu and pickled ginger in a pie tea tart.

Duck Parfait

Duck liver parfait coated in brown butter with hibsicus rosella jelly, Branxton pecans and braised cabbage.

Paroo Kangaroo

Kangaroo striplion smoked and barbecued, toasted buckwheat seasoned with Tasmainia native pepper and wagyu fat hollandaise.

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.

Terrigal Bonito

Bonito seared over flame, cucumber salsa with Newcastle greens radish and preserved lemon.

Aquna Murray Cod

Poached Murray Cod loin and mousse with garlic chives, mandrain & tumeric beurre blanc, Newcastle Greens podding peas, tendrils and flowers with wild fennel oil.

Duck Leg Confit

Duck leg confit seasoned with duck XO & black fig in a fried bun with a pinot and native pepper glaze with a pepita seed seasoning.

Red Gate Farm Duck

+ Black Truffle, Mount Majura, ACT + 15

Duck breast dry aged, roasted on the crown with honey, orange zest & native spice, confit crones, duck leg bacon, black fig puree and red kale & kalettes with duck jus.

Koji Cheese & Truffle + 15

Mount Majura Black Truffle & cheese custard, beeswax aged parmesan, pate brisse tart and cumquat & lemon myrtle marmalade.

Usher Tinkler’s Blood Orange & Strawberry Gum

Blood orange and finger lime curd, cream of koji and strawberry gum, honey comb and a blood orange & strawberry gum vinaigrette.

Bunya Nut & Wattleseed

Sourdough crumpet french toast, Davidson plum jam, wattleseed custard and coffee tuile served with bunya nut cream.

Treats

Black Lime Cola Jube

Pepo Farm Sunflower Seed Macaron with Blueberry Jam

Roasted White Chocolate, Macadamia & Wattleseed

Chef's EXP.erience $190

2% Credit Card Surcharge |15% surcharge on public holidays