![]() Chef Brian Duncan has worked in some of the best kitchens in the world including the Dorchester Hotel (Three Michelin stars) and Claridges Hotel (One Michelin Star) in the UK, along with Sydney's premier restaurants, Level 41 and The Establishment. Looking out onto Cockfighters Ghost Vineyard, Hunters Quarter melds together sophistication and elegance with a relaxed dining experience. ![]() Where: 749 Mount View Rd, Mount View NSW 2325 Hunters Quarter A dining must-do on your next Hunter Valley visit. Bistro Molines is French-inspired, rustic and sophisticated, and features not only one of the best menus in the Hunter Valley but boasts enviable views of the Mount View region. Bistro MolinesĪ Hunter Valley institution and brought to you by the husband and wife team of Robert and Sally Molines. Only 2 hours north of Sydney and an easy hours drive from Newcastle it is the ultimate playground for those obsessed with quality food and dining experiences.įrom fine dining and relaxed bistro to restaurants with vineyard views, you are spoilt for choice, and here's just a few you need to know about. It’s operatic, overdone and lots of fun.It's no secret that the Hunter Valley has some of the best restaurants in NSW, if not Australia. Gilded cherubs smile down from shelves and there are mirrors everywhere. Mismatched chairs are unified with a coat of silver paint and boldly patterned seat cushions. The decor is a fizzy collision of styles that aims for vintage elegance. Her tiramisu is the best I’ve ever had.īeulah seats 150 inside a dining room with a handsome granite-top bar area and another separate small bar area for the wood-burning pizza oven, and outside in a covered patio at the back. Desserts include a rich chocolate cake, coconut pie and about three other items house-made by Harva Cristofoli, a pastry chef. The Caesar salad topped with panko-breaded fried oysters is the ideal companion to the steak (ribeye or filet, both market price). The poached pear with honey, cranberries, cheese and champagne vinaigrette ($12) is the one to try. Chef also prepares about three or four off-the-menu entrées, and there are a half dozen salads. Of course, there’s fried calamari with spicy marinara for dipping, and there’s always a ceviche of the day. Put a piece of fish on the potato skin-it’s seafood gone to heaven. In the middle of a ring of these salty-crispy skins is a mound of tender smoked trout pieces. Crispy potato skins are topped with salmon roe and crème fraiche. Buddy Valastro’s shortrib Sunday gravy ($19) is a hearty, full-bodied ragu prepared with lamb shank and house-made ricotta.īe sure to try the smoked trout, which is on the appetizer menu at night. Short ribs au poivre is every succulent thing it should be and is elevated with a cognac demi-cream at $25. Very rich and filling you’ll probably take some home. The pork-on-pork-on-pork for $22 is pig three ways with spaetzle gratin and apricot jus. I can also vouch for the flatiron steak, which comes sliced and arranged with potato on a slate platter accompanied by a nicely weighted steak knife (always appreciate that) for $28. Standout dinner entrées on three recent trips included Commander’s Palace-a nod to an esteemed New Orleans restaurant-which features barbecued Florida shrimp, blue crab beignets, cheese grits and Southern greens dressed with Worcestershire lemon butter ($24).
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