Muse Restaurant

Gault&Millau's review

A Gault&Millau Australia TOP 100 restaurant Talented Executive Chef Troy Rhoades-Brown’s measured approach has taken Muse to the next level, where it can confidently stand alongside the best restaurants in the country. The architecturally stunning building that adjoins the cellar door at Hungerford Hill commands its own sense of space, with the interior filled with filtered natural light during the day, before transitioning to a more intimate offering at night. The high level of technique and refinement in the kitchen is clearly evident, as is the level of composure showcased throughout the service, both back and front of house. The Randall family koshihikari risotto might be delicately portioned and plated with tweezer precision, but the symphony and clarity of flavours from the goat curd, wasabi, spring pea, radish, mint and lemon myrtle is hugely stunning. Similarly, the lightly barbecued plump Moreton Bay bug, with divine Morpeth carrots, haunting resonance of ginger, nasturtiums and bunya nut miso, is an undeniable wow dish that brings joy to every table it lands on – and the sublime texture will leave you speechless! PSST! Leave room for one of the outstanding desserts. Reviewed for the 2019 Guide


Hungerford Hill Winery, 2450 Broke Road, Pokolbin
Hunter Valley


+61 2 4998 6777

Web site

Opening hours

Wednesday  / 18:00 - 21:00
Thursday  / 18:00 - 21:00
Friday  / 18:00 - 21:00
Saturday  12:00 - 15:00 / 18:00 - 21:00
Sunday  12:00 - 15:00


Some other adresses

EXP. Restaurant

EXP. Restaurant

1596 Broke Road, Pokolbin, Hunter Valley

Modern Gluten-free

A Gault&Millau Australia TOP 100 restaurant Owner/Head Chef Frank Fawkner is a Hunter Valley local who took his passion for cooking overseas before returning to hone his fine dining skills at Muse Restaurant. Now he has branched out on his own and created a restaurant well worth making a special trip to visit. EXP. Restaurant is attached to the charming Oakvale Winery in Pokolbin. The small interior is dominated by a jarrah-wood bar, which offers a great vantage point for an up-close view of the chefs at work. At EXP. there’s an emphasis on local organic produce and the team pride themselves on knowing where every ingredient is sourced. The regularly changing menu reflects what’s in season locally. Spanish mackerel with cauliflower and tiger’s milk sees mackerel cooked under a smouldering log, the result cleverly treading the line between meaty fish and ceviche-style freshness. Beef cheek with fennel and tap roots is a gorgeously presented dish with a fine interplay between rich and tender beef and root vegetables with varying textures. PSST! The tasting menu represents fantastic value for money and includes many smaller dishes not listed on the menu. Reviewed for the 2019 Guide