MARGAN RESTAURANT
“…if you only have one meal in the Hunter make it at Margan. Almost everything is grown onsite… wonderful, contemporary food. It’s 'wow' stuff.”– John Lethlean
DINE WITH US
Margan Restaurant is open for lunch, Thursday through to Sunday, and dinner on Saturday.
Our signature Farm to Table menu showcases the freshest and best of our estate-grown produce, harvested daily.
For the Ultimate Margan Experience, join us on a interactive guided tour of the Margan Farm, including our sustainably farmed kitchen garden, vineyard and winery. Then relax in our hatted restaurant and enjoy our signature farm-to-table tasting menu.
Our Cellar Door is open 7 days per week with light platters featuring artisanal cheese, charcuterie, house-baked bread and garden produce.
FARM-TO-TABLE TASTING MENU
We strive to keep this menu accurate and regularly updated to reflect the fresh weekly harvest from our kitchen garden, however please note due to this there may be some changes to the dishes and pricing provided here.
To start
Marinated Ceres Hill olives
House baked organic sourdough with house made cultured butter
New season garden amuse
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Garden squash, buttermilk, black garlic, fermented green chilli
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Hiramasa Kingfish, Margan Verjuice, local extra virgin olive oil, orange, fennel
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Choice of main
Binnie beef wagyu, garden beets, crooknecks, Borderlaise sauce,
crushed new potato & horseradish gremolata
$10 supplement, market cut
Petuna Ocean Trout, medley of garden carrots & sorrel sauce
Russet potato gnocchi, confit tomatoes, pine nuts, garden courgette, goats cheese
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Optional cheeses
One cheese 15 | Two cheeses 30 | Three cheeses 40
Marcel Petite 24-month Comté | Shadows of Blue | Hunterbelle Ash Brie
served with garden strawberry & local honey
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Grilled stonefruit, smoked marscapone, shortbread, with verjuice & elderflower sorbet
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Farm To Table Tasting Menu $120pp
Margan Wine Match (100ml) $60pp
NSW Wine Match (100ml) $90pp
OUR STORY
Margan Wines was established in 1996 and Margan Restaurant opened its doors a decade later. As the pioneers of Agri-Dining in the Hunter Valley we are committed to our ‘estate grown, estate made’ ethos.
We craft our menus around the harvest from our one-hectare kitchen garden & orchard to maintain a hyper-local focus. In addition, we have our own olive trees, free range chickens, beehives and raise our own lambs, all of which is incorporated into our menus.
We love to champion the quality produce of the region and collaborate with our neighbours and farm gate producers for olive oil, poultry, milk and sustainably reared animals. The Hunter Valley used to be an ancient seabed millions of years ago but now is an inland region. So for seafood we source from the coast of Newcastle and Port Stephens and only use sustainable species.
As farmers, we are committed to looking after the land and are certified with Sustainable Winegrowing Australia (first and only HV restaurant and winery). Our accreditation benchmarks us internationally to ISO 14000 for best practice in environmental stewardship. Additionally, we are headed towards carbon neutrality.
With delicious food, goes great wine so we offer a large selection of Margan wines (of course) along with some regional favourites and Australian and International heroes. We align with smaller estate and single vineyard producers and those who, like us also champion Sustainable Farming, Organic and Biodynamic Viticulture. We look forward to welcoming you soon.
—Lisa Margan
AWARDS & RECOGNITION
We are proud of our achievements over the years and humbled by the accolades and feedback we have received. We sincerely thank each one of our Team Margan for their dedication and passion and every guest for their patronage.
Andrew and Lisa
GUEST REVIEWS & FEEDBACK
Read the latest reviews from our guests and their Margan experiences.
IMAGE GALLERY
Browse through our image gallery of recent dishes from our kitchen garden and farm-to-table menus. Just don't scroll on an empty stomach.
