3/35 Hunter St
Newcastle NSW 2300
19 November 2015
Cuisine: Contemporary

15.0/20 (SMH 2016)
Head Chef:
Chris Thornton
| Entrée: | Pumpkin Slow Roasted in Sherry and Maple, Wattle Seed and Rosemary Haloumi, Hay Cream, Herbs and Edible Flowers |
| Main: | Spring Lamb, Salt Baked Onion, House Gherkins, Sheep's Milk Yoghurt, Rösti and Roasting Juices |
| Roast Snapper Flamed with Miso, Sesame, Radish, Cauliflower, Squid and Potato | |
| Little Hill Farm Pasture Raised Chicken, Spiced Pastilla, Raisins, Pinenuts, Parsley and Lemon | |
| Dessert: | Milk Chocolate Mousse, Coopers Stout Torte, Hazelnuts and Salted Caramel |
| Grapefruit Parfait, Caramelised Yoghurt, White Chocolate, Pistachios and Dried Raspberries | |
| Coconut Sago, Passionfruit Sorbet, Pineapple, Caramel and Burnt Coconut Meringue |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.4 | 8.0 | 7.5 | 7.0 | 7.5 | 5.0 |
Restaurant
Restaurant
Menu
Pumpkin Slow Roasted in Sherry and Maple, Wattle Seed and Rosemary Haloumi, Hay Cream, Herbs and Edible Flowers
Roast Snapper Flamed with Miso, Sesame, Radish, Cauliflower, Squid and Potato
Spring Lamb, Salt Baked Onion, House Gherkins, Sheep's Milk Yoghurt, Rösti and Roasting Juices
Little Hill Farm Pasture Raised Chicken, Spiced Pastilla, Raisins, Pinenuts, Parsley and Lemon
Milk Chocolate Mousse, Coopers Stout Torte, Hazelnuts and Salted Caramel
Grapefruit Parfait, Caramelised Yoghurt, White Chocolate, Pistachios and Dried Raspberries
Coconut Sago, Passionfruit Sorbet, Pineapple, Caramel and Burnt Coconut Meringue
Petit Four