The restaurant having only opened recently, we lucked upon it through the Hunter Valley magazine in which it cited as its speciality beef aged for 6 to 8 weeks from its own Angus stud herd. It being so difficult to find genuinely and properly aged export quality beef in this country, we had to try it. The building itself is still integrating into the environment and the restaurant itself is exquisitely presented in shades of grey and obviously high quality decor, furnishings and tableware. The entire decor was by one of the owners, Vicki, original and tastefully understated. It feels special to be seated there in the roomy surroundings. We were able to peer into the busy kitchen while our shared ribeye fillet on the bone was cooked to perfection. filleted and presented with a small bowl of its own juice. The flavour matched the presentation, pink and tender with a hint of smoked finish. We were shown the meat in the hanging room which had not only various cuts of beef but also some lamb and some pork. Our principal regret is that it is so far from our home. This is a must do restaurant bringing the highest standard of dining to the country.
The wine list is small but developing and our reserve shiraz grown on the estate was one of the finest reds I have seen from the Hunter valley, not otherwise renowned for red wine.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.