"What is a degustation?" one may ask themselves when deciphering the fancy word on a dining menu. ‘Degustation’ is a French word for ‘tasting’. So, it’s literally a menu that offers you a series of different dishes to sample and try.
The Hunter Valley is home to some of the top places to wine and dine in NSW, which can make it difficult for devoted foodies with so much choice on the menu. It's even more difficult, once you have found your eatery of choice, to choose just one dish from the menu, when they all look so darn good. The simple solution to this problem? Degustation.
Whether you want to go all out or simply just can't decide, opt in in for the degustation and allow our skilled chefs to take you on a gastronomical journey as they put forward their personal selection of must-try dishes.
Here are some of our top delicious degustation offerings here in the Hunter Valley.
EXP. Restaurant
Experience. Experimentation. Expression. Expertise. EXP offers it all and more. Located in the heart of Pokolbin at the Pokolbin Village, immerse yourself into the world of local and native produce through the Experience degustation, offering a delicious, entertaining and interactive dining experience. With experimentation at the heart of the experience, Head Chef Frank Fawkner aims to showcase locally sourced produce in creative and innovative ways, based on what produce is on hand for the current season. From extravagant dishes like Paroo Kangaroo & Beetroot paired with a rich Hunter shiraz, to the simplicity of in-house baked sourdough and crumpets with a glass of bubbles, each course is bound to make an impact on your palate.
Restaurant Botanica
Hidden amongst the vineyards and gumtrees at Spicers Retreat on Hermitage Road, Restaurant Botanica boasts that rustic contemporary charm the Hunter Valley is known for. Renowned for their signature emphasis on sourcing local produce, Botanica's own kitchen garden provides an abundance of unique, fresh and sustainable produce that goes hand in hand with freshly sourced seafood and local cuts of protein. Expect nothing but pleasant surprises when ordering the five course degustation that offers dishes from Kingfish ceviche paired with a young Hart & Hunter Semillon, to a juicy Jacks Creek sirloin steak paired with a bold Brokenwood Shiraz; pairings you can't go past.
Margan Restaurant
Situated in the tranquil, quiet village of Broke, Margan Restaurant offers a full paddock to plate experience with all ingredients grown either on-site or within a short distance of the restaurant. Maintaining their focus on local and sustainable produce and 'Estate grown, Estate Made' ethos, Margan Restaurant offers a seasonal degustation menu best enjoyed with a wine pairing featuring their own award-winning wines. Take in the breath-taking views of the Brokenback Mountain range whilst dining on the veranda or relax by the fireside in their modern-contemporary but cosy restaurant.
Muse Restaurant
Known for its infamous 'muse coconut' dessert, Muse Restaurant offers Contemporary Australian cuisine, with a focus upon the Hunter Valley, featuring seasonal, high-quality produce. The set degustation menu dishes are ever evolving to reflect and represent the chefs, both in their flavours and appearance. With the current Autumn menu offering dishes like Hiromasa Kingfish with torched scallop, citrus kosho, cucamelon, seablite, to the infamous muse coconut dessert, Muse Restaurant is a must-do degustation when in Wine Country.
Red Salt Restaurant
Sweeping views of the golf course, swimming pool and vineyards make Redsalt in Lovedale the place to see and be seen in the Hunter Valley. Crowne Plaza Hotel's signature restaurant is celebrated for its local produce, fine wine and innovative fare in a lively ambience, which turns romantic in the evenings. Executive Chef Jason Hawker brings a farmgate to plate concept to the menu, best showcased in the five-course degustation, which highlights local growers. Perhaps start with dishes like grilled watermelon, crispy pork, feta and sesame; before memorable mains of beef tenderloin, gai lan, daikon and gratin potato, or fish of the day, fennel, mojo Rojo, herbs and kipfler potatoes. Be sure to leave room for divine desserts such as olive oil chocolate mousse, liquorice and popcorn.
