With the ocean just an hour away, Hunter Valley’s menus are infused with coastal influence, bringing fresh, high-quality seafood to the table. From just-caught oysters to expertly prepared fish dishes, our local chefs are making the most of our close connection to the sea.
Here’s a curated selection of seafood dishes that you simply must try in the Hunter Valley.
Raw Ulladulla Tuna with Avocado, Fermented Chilli and Lime
Awarded Best Restaurant in a Winery in Regional NSW at the 2024 Restaurant & Catering Association Hostplus Awards for Excellence, The Wood Restaurant delivers an exceptional dining experience that seamlessly pairs with their range of premium wines. The modern-Australian menu champions local and seasonal produce, with a European influence in flavours and technique which brings an exciting new element to your dining experience. Seafood lovers, try their fresh Ulladulla tuna, delicately sliced and served raw, paired with creamy avocado for a rich, velvety bite. Fermented chilli brings a subtle heat and depth, perfectly balanced by a burst of zesty lime. For the ultimate pairing, enjoy this vibrant dish with the multi-gold-medal-winning 2023 Tallawanta Vineyard Semillon.
Scampi
Fresh and simple neighbourhood Italian, that’s the motto of the inviting Pescara Restaurant. Head Chef Kelvin Foster brings a warm, welcoming, seasonal menu that is inspired by the town of Pescara and the local fresh produce of the Hunter Valley. For seafood lovers, a must try on their menu is the Western Australian Scampi, with a lemon, butter and garlic sauce. Delicious!
Tuna tataki, edamame, smoked soy & wasabi
Restaurant Botanica offers a dining experience that harmoniously blends modern Australian cuisine with views overlooking the vineyards. Their menu features locally sourced ingredients, complemented by an extensive wine list showcasing Hunter Valley wines. Their tuna tataki pairs delicate slices of fresh tuna with the crunch of furikake and edamame. A drizzle of smoked soy deepens the flavour with a rich, smoky complexity, while wasabi mayo brings a creamy, fiery kick.
Hiramasa Kingfish
At Margan Wines and Restaurant
Experience true farm-to-table dining at Margan Wines and Restaurant. Their one-hectare kitchen garden, olive groves, free-range chickens, beehives, and sustainably farmed vineyards inspire a hyper-local menu that evolves with the seasons. Using only the freshest ingredients and locally sourced seafood, Head Chef James Clark and his team craft innovative dishes that celebrate the kitchen garden’s produce and flavours. But don’t just take our word for it, Margan has been awarded a Chef’s Hat in the Sydney Morning Herald for the last nine consecutive years. A standout feature of their Autumn menu, the Hiramasa Kingfish, is served with garden fennel, finger lime, preserved orange & local olive oil. The native finger lime trees from the on-site Margan Orchard are fruiting now and create a deliciously fresh lift to the kingfish.
Whole baked snapper, chilli and lime, asian herb, pickled ginger
At Boydell’s
Enjoy an intimate dining experience at Boydell’s Restaurant in the historic village of Morpeth. Set in a character-filled slab hut, Boydell's effortlessly blends historic rustic charm with a contemporary dining experience of small and larger dishes designed to be shared with friends. Complementing the seasonale menu is Boydell’s own selection of award winning wines. This Easter join Boydell’s for a seafood feast including king prawns, scallops, lemon verbena crumbed sardines and whole baked snapper. Available across Thursday 17th of April, Easter Friday and Easter Saturday for lunch and dinner.
Butterflied Grilled North Queensland king prawns
Overlooking some of the oldest vineyards in Pokolbin, Twine Restaurant is all about honouring the restaurant's location with locally sourced produce and Hunter Valley wines. The menu offers many seafood delights including the butterflied Grilled North QLD king prawns served with house made tomato and capsicum jam and cress greens, pink gin & citrus cured ocean trout with radish, ruby grape fruit and chive oil, rock lobster & king prawn ravioli and pacific oysters with French mignonette.
House made prawn linguine
At Bistro Molines you could easily imagine you were in the South of France. Wrought iron chairs and candelabras, white painted cupboards and casual flower arrangements, paved courtyard and vines that stretch almost as far as the eye can see all. Bistro Molines has built a loyal fanbase, well-known for their eclectic French/Australian menu which has been awarded a Sydney Morning Herald Chef’s Hats for over 10 consecutive years. The house made linguine with prawns, saffron fennel, fresh peas and bisque cream is an absolute must-try.
Bay Lobster
Under the guidance of owner and fhef Troy Rhoades-Brown, Muse has garnered numerous accolades over its 15-year history, reflecting the commitment to excellence. The cooking is technical yet restrained drawing inspiration from living life, whether it's from a trip to Japan, a neighbour's backyard cumquat tree, a small producer's passion and story, or Troy’s vegetable garden. For seafood lovers, try the bay lobster, cavatelli pasta with shell cream, charred, fresh, and pickled peppers.
South Indian fish curry
The charming restaurant, Amanda’s on the Edge boasts stunning views of vineyards and surrounding countryside from every table. In the warmer months bask in the sun on the alfresco or cosy up by the fire during winter. Their seafood infused menu includes garlic seared prawns and king prawn risotto, or for something different try their south Indian fish curry with steamed basmati rice, chutney, lemon yoghurt & handmade roti bread.
Grilled king prawns
Boasting panoramic views of the working Ridgeview vineyard, Harvest Restaurant offers a modern Australian dining experience with an Italian flare. The menu showcases fresh, seasonal, and locally sourced produce, including ingredients from their own organic kitchen garden and orchard. Don’t miss the grilled king prawns with chili & garlic oil and romesco garden salad.
Garlic Browned Buttered King Prawns with Romesco and Capers
A pioneer of fine dining in the Hunter Valley, Esca Bimbadgen exemplifies the unique nature of a winery restaurant. You’ll find the spectacular entrance suspended above the winery is second only to the views from (and on) your table. The garlic buttered king prawns with romesco and capers, a new addition to Esca's seasonal menu, offers a delicious balance of rich, buttery prawns paired with the smoky depth of romesco sauce and the briny pop of capers. It's a simple yet incredibly flavoursome dish that showcases vibrant flavours that are perfect to enjoy over the Autumn months.
Roasted Mahi Mahi
With a menu crafted by hatted Executive Chef Cameron Matthews, who spent his first ten years as a chef in an Italian kitchen, eRemo Restaurant showcases his selection of dishes served share style for guests to explore and enjoy. Complementing the menu is a well-travelled wine list, featuring some of the Hunter Valley's best vintages and selections from further afield. Taste the delicious roasted Mahi Mahi with Kalamata tapenade butter, asparagus and chives, freshly shucked 'East 33' rock oysters, whole baked snapper with tomato & fennel, salsa verde and sun dried tomato mayonnaise or the prawn & green olive housemade linguine.
Barramundi over coals
At Lucky Duck Restaurant
Featuring stained-glass windows, hanging lanterns, neon lights, and candlelit tables, Lucky Duck is not only a place to eat but an experience. Perched beside a tranquil dam in Lovedale, Lucky Duck blends bold Asian flavours with a fun and playful atmosphere. Try their barramundi over coals with burnt cos, kombu dashi and edamame or yellow curry hiramasa kingfish.
Fresh Oysters & Garlic Scallops
At Jimmy Joans
Go where the locals go, Jimmy Joans is a beloved hangout for Hunter Valley winemakers and locals alike. Whether you're in the mood for a laid-back afternoon on the spacious lawn or a more refined à la carte experience indoors, this spot has you covered. Start with a half-dozen fresh oysters or garlic scallops, best enjoyed with a glass of Hunter Valley wine in hand.
Sydney Rock Oysters
Looking for a place that serves Oysters in various styles? Look no further than The Gates Restaurant. Set within the stunning Leogate Estate, The Gates Restaurant offers a mouth-watering modern Australian menu overlooking the Leogate vineyard and Brokenback Ranges. Their extensive range of Sydney Rock Oysters includes natural, Mignonette, Mornay, Wakame, Kilpatrick and Finger Lime & Chardonnay.
Gin Cured Tasmanian Salmon
Positioned on the terrace overlooking the 18th green of the Greg Norman-designed championship golf course, Legend's Restaurant offers a relaxed yet refined dining experience with breathtaking views. Their menu features seasonal contemporary Australian cuisine including the must-try Gin cured Tasmanian Salmon with sea Samphire, rhubarb and sheep milk yoghurt.
Linguine “Gamberi”
At Baume
Located inside the historic Ben Ean Winery, this warm, inviting restaurant boasts both indoor and outdoor dining, designed for gathering together with family and friends over great food and Hunter Valley wine. The linguine “Gamberi” with king prawns, cherry tomatoes, basil, fennel, and rose sauce is a standout in their signature dishes collection.
This blog was created by the Hunter Valley Wine and Tourism Association.
