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 for some dietary requirements. For this reason we cannot suit all dietaries.

Thank you for understanding.

The Menu

Appellation Sydney Rock Oysters +40

Appellation Sydney Rock Oysters from Wonboyn with Native Pepper Berry Mignonette.

Yarra Valley Caviar

Triple Smoked Yarra Valley Salmon Caviar, sour cream, finger lime and sebago potato scallop.

Skull Island Tiger Prawn

Cooked over the barbeque, prawn bisque emulsion, oyster leaf, desert lime and fermented carrot hot sauce in a chickpea tart.

Mother Fungus Mushroom

Pate Mother Fungus Mushroom on charred buckwheat toast with Frank’s koji mould cheese.

Paroo Kangaroo

Slow cooked kangaroo tail and kimchi in a steam bun with our tamari.

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 sauce of smoked Hortifutura tomatoes, macadamia and preserved lemon.

Coral Trout

Coral trout with a mousse of the belly and tail wrapped in Newcastle Greens zucchini and poached, with a shio koji and lemon myrtle sauce.

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 pepper berry bordelaise.

Sugar Plum

Koji rice custard, mead jelly, honeycomb, chewy sugar plums and sugar plum granita.

Giddy Biddy Goat’s Milk

Treats

 Black Lime Cola Jube.

EXP Chocolate.

Duck Fat & Daintree Chocolate Fudge.

Chef's EXP.erience $185

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