Exp stands for many things. The restaurant aims to create 'everlasting food EXPerience'. Of course, exp can can also stand for experimental and expensive (the latter zinger courtesy of a local shop keeper) - three words which sum up the Exp culinary adventure. Worth it? Absolutely.
Patrons can either choose a 5-course dinner or an 8-course dinner (lunch also available); and there is an option for matching wines as well.
Exp is quite small and the setting intimate - so make sure you book in advance, because I don't know if you'd get a table if you just rock up unannounced. One of the best things about the Exp-erience is that the chefs who made the dishes personally deliver them to your table and explain them. I won't pretend I remembered every single word (because I was too busy being impressed and amazed), but it certainly elevates the experience from eating to dining.
 |
| Duck ham, fig, goats curd, macadamia |
I have never had duck ham before, and it is absolutely delicious. Saltier and heartier than pork ham, but not so salty as prosciutto - it's the perfect meat (though I still love prosciutto). This dish gets that delicate balance between sweet and savoury just perfect by pairing duck ham with caramelised fig. An extremely strong start to the dinner which set the tone for the rest of the meal.
 |
| House-made haloumi, beetroot, onion |
The best dishes conjure up images, memories, or stir the imagination. When this dish was brought up, I thought of America - must be the influence of those lightly battered onion rings. The house-made haloumi is not overly salty as some commercially available brands of haloumi often are, and the picked beetroot adds a slight tang to the otherwise earthy, mellow dish.
 |
| Petuna Ocean Trout Sashimi, cucumber, yoghurt, juniper, muscat grapes |
The ocean trout was so fresh it almost melted in the mouth. Since we are in Hunter Valley, it makes sense that at least one dish includes muscat grapes, which again brings a sweetness to the dish. The tartness of the yoghurt and pickled cucumber balanced the sweetness of the grapes and add a complexity to the dish which meant that the sashimi tasted amazing without depending on soy sauce to add flavour.
 |
| Milly Hill Lamb, broccolini, warrigal greens daikon, black garlic |
Apart from the duck ham, the lamb was my favourite dish. The lamb was cooked to perfection, retaining some of its gamey-ness which is tempered by the black garlic served as a paste on its own, and also as a paste combined with butter.Think sweet, mellow, rich and salty.
 |
| Malt Custard, dark chocolate, meringue |
The dessert tasted like posh milo, but with infinitely more nuance. The malt crumble on top of the dish come in three distinct flavours, and the custard was creamy without being heavy. A perfect end to the night.
Score: 5/5
This was one of my most enjoyable dining experiences. The food is amazing and the dishes went from strength to strength. I loved the way Exp took fresh, seasonal produce and experimented with them to create dishes that are delicious yet surprising.
Cost: $80pp for 5 courses without matching wines. Worth. Every. Cent.
Address: 1596 Broke Rd, Pokolbin, NSW
Website: http://www.exprestaurant.com.au/
Comments
Post a Comment