Time Out Sydney

1 Bistro Molines at Tallavera Grove

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.

Margan

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.

Leaves and Fishes

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.

Mojo's on Wilderness

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.

5 Roberts

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.  

 

Book Hunter Valley tours

If it's too far to drive home after all that food, spend the night at one of our                                             Top 5 Places to stay in the Hunter Valley.

First published on . Updated on .

Nixi Killick

Nixi Killick

Bend the rules for your chance to win a range of great prizes

The Dining Club

The Dining Club

Make the most of the silly season with food and drink pairings

Readers' comments, reviews, hints and pictures

Community guidelines

blog comments powered by Disqus