Much-loved Hunter Valley winery Harkham will open a restaurant on their grounds to sit alongside their cellar door on Thursday 18 July. The restaurant will have a relaxed atmosphere, a simple menu designed for sharing and live music from local talent on Saturdays from 3-6pm.
Harkham is a small, family-owned and operated winery set in the heart of the Hunter Valley, overlooking the picturesque Brokenback Range. Here, the focus is on small batch single-vineyard varietal wines which are hand-harvested and left to ferment with minimal intervention. The Harkham family released their first vintage in 2005, and were the first Hunter Valley winery to produce natural and orange wines, which were made in clay amphorae. Only 20,000 bottles are produced each year, with many going on to be sold at some of the country’s best restaurants including: Brae, Margaret and Bentley Restaurant & Bar.
Owner and winemaker Richie Harkham said: “We are really proud of the Harkham brand and all that we have done in our almost twenty years. Not long ago we identified a gap in the market for a casual offering where people can come to enjoy simple food paired beautifully with a glass of Hunter Valley Semillon or shiraz rather than locking into a fine dining experience with a two course minimum. For years I have dreamed and planned for this new restaurant and I am so excited to see it finally coming to life.”
Richie has worked with restaurateur and friend Marco Ambrosino and newly appointed Harkham head chef Shaun Nash (ex-Cutler and Co) on a menu that matches with Harkham wines, and is designed to be shared. Sous chef Robin Clough, who has spent time in Michelin starred restaurants in Germany and London as well as Vue de Monde and Quay, will support head chef Shaun Nash in its execution.
The menu, split into five sections - starters and snacks, protein, pasta, pizza, sides and dessert - includes: fried olives with goat’s cheese; meatballs with parmesan and napoli sauce; spaghetti aglio olio peperoncino; vodka rigatoni; veal cotoletta; and a fish of the day. Desserts include tiramisu and a selection of cheeses. A snack menu with a smaller selection of small and share plates will be on offer outside of main meal times. When in season, truffles will be available to add on to all dishes, and there will also be caviar service. All fine produce has been sourced from respected supplier, Gourmet Life.
Head chef Shaun Nash said: “It has been a privilege to work on the opening menu for Harkham with Richie and I am really excited about some of the dishes we have on there which we have ensured pair beautifully with Harkham’s wines. A classic pairing is the Nolan Beef Skirt with our Aziza Shiraz which sees rich, beefy flavour and tender texture meet Aziza Shiraz’ bold, fruity, and spicy profile. The Shiraz's robust tannins and dark fruit notes complement the savoury and slightly charred flavours of the beef, while its acidity balances the meat's richness, creating a harmonious blend of flavours My mother is Italian and at family gatherings when I was a child there would often be up to three older Italians with their own tiramisu. My love of tiramisu started here, and is just as strong today so I can’t wait to share this with our guests.”
Guests can expect the full range of Harkham’s renowned natural and reserve wines to feature on the menu. Richie has also worked closely with leading Australian wine distributor Andrew Guard to curate a wine list that heroes boutique producers with a minimum intervention ethos, including bottles from other Hunter Valley wineries and rare French wines. All types of drinkers have been kept in mind, with a range of beers on offer as well as Dom Perignon and Clase Azul tequila.
Richie has created an exclusive cocktail list with Byron Woolfrey, co-founder of Trolley’d, a portable bar hire business known for embracing the qualities of sustainability, native Australian, foraged and local organic produce. Richie and Byron have foraged for some of the ingredients used in the cocktails including Riberry (Lilli Pilli) and Illawarra plum. Highlights from the cocktail list include: Finger Lime & Riberry Negroni using house-made Riberry summer wine; Blood Orange & Smoked Chilli Margarita using blood oranges from Usher Tinkler’s Hunter Valley winery and Olsson’s Smoking Chilli Cocktail Salt; and an Illawarra Plum & Lavender Whiskey Sour that sees Illawarra plums, foraged from the hidden gardens of Sydney’s Eastern Suburbs and Inner West, meet lavender tea and mulberry-infused bourbon.
Jessica Enander Dunne designed Harkham’s cellar door and Harkham House accommodation in 2012 and returned in 2024 to lead the restaurant design. The use of timeless and earthy materials give a nod to the Hunter Valley setting, creating an interior that feels like the outdoors with a floor to ceiling window wall that can be opened up on a beautiful day and a custom round feature fireplace for colder nights. The desire to bring the outdoors in extends to serving ware, with Richie collaborating with Sydney-based master ceramicist, Love Ryan Ceramics, to create water jugs from clay. The large open plan area that fits 180 people consists of a bar, restaurant, private dining room and cellar door. The outdoor area surrounding the restaurant has a fire pit for warmth in the winter and barbecues in the summer.
The full venue will be available for private functions, weddings and conferences. Harkham’s new restaurant will open on Thursday 18 July and will be open from 12pm - 5pm on Thursdays (lunch), 12pm - 11pm on Fridays (lunch, snacks, dinner), 8am - 11pm on Saturdays (breakfast, lunch, snacks, dinner) and 8am - 6pm Sundays (breakfast, lunch, snacks). The cellar door is open 10am - 5pm, Thursday through to Sunday. Bookings can be made now via Harkham’s website.
