First published on 14 Nov 2008. Updated on 30 May 2012.
What A restaurant from Pepper Tree and Briar Ridge wines owner John Davis at his Tallavera Grove vineyard.
Cuisine French Bistro. The menu fluctuates daily, often playing with game, seafood and offal - crumbed lambs' brains with tomato and baby caper butter sauce - before arriving at some more classic options for mains.
What The restaurant attached to the decade-old Margan estate is constructed with rammed earth and features a tasting room flooded with natural light.
Cuisine Mediterranean. Margan aims to provide seasonally inspired dishes - the menus are changed monthly - with an added focus on simplicity and sharing. All dishes are matched with a fresh glass of Margan wine.
What Their seafood is fresh farmed from the lake over which the restaurant looks.
Cuisine Contemporary/Fusion. A mostly seafood-oriented menu crosses from the more Asian-inspired flavours through Western European staples to arrive at fish and chips. There is a two-course minimum at $57.50.
What A cosy, family-run restaurant that caters to everyone.
Cuisine Contemporary Australian/European. Wine and food are woven together seamlessly on an innovative menu showcasing the region's local produce.
What A farmhouse-style restaurant connected to Tower Estate Winery and Tower Lodge.
Cuisine Contemporary Australian. The menu, using fresh Australian produce, changes seasonally and an eight-course degustation is available on request.
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