Alongside icons like Tyrrell’s Vat 1 and Lake’s Folly Cabernets, the offering from Australia’s oldest wine region has expanded to include some exciting new wines from young gun winemakers – many of them second-generation vignerons.
For a long time though the Hunter Valley’s food offering wasn’t keeping pace with its wines. When I was asked where to eat in the Hunter Valley, I was often short on suggestions. That’s no longer true. Here are the best places to eat in the Hunter Valley – some from chefs who’ve been there for years and some new blood – all offering food, wine and service worthy of the region’s exciting wines.
Pescara Pokolbin
When Nicole Panetta and Kelvin Foster left Mosman favourite DC’s for the Hunter Valley, thank goodness they brought that delicious scampi dish with them – simply split, grilled and doused in lemon butter. Pescara is smart and cosy, Nicole’s smile brings a warm welcome and Kelvin’s menu ticks all the Italian classics, from seafood pasta and polpette to tender lamb with tangy caponata and salsa verde. There’s a good range of local wines and imports, both affordable and iconic.
Bistro Molines Mount View
Robert and Sally Molines have been feeding Hunter Valley locals and visitors for over 50 years. Their Mount View bistro feels like an auberge in the French countryside, from the sunny paved courtyard overlooking vines and groves to the classic double-clothed tables covered in plates of simple seasonal food and local wine. Whether you’re enjoy his classic charcuterie, house-smoked quail or moules marinières, save room for Robert’s tarte Tatin with cinnamon ice cream.
Iron Gate Kitchen Pokolbin
This relaxed restaurant, with chef Joey Ingram on the pans, plays to Iron Gate Estate’s Spanish hacienda vibe. The breakfasts are great, especially jamon & egg bocadillo with a smoked ketchup that takes a humble ‘bacon & egg roll’ to the next level. Dinner offers a great value ‘Gatekeeper’s Menu’ featuring wood-roasted spatchcock with romesco and lamb shoulder with salsa verde plus great snacks and sides, as well as a la carte options.
Muse Pokolbin
Chef-Patron Troy Rhoades-Brown has run Muse since 2009, over half his adult life! With the impressive team he’s built, he delivers an exceptional experience with just the right blend of old-world charm and contemporary zeitgeist. Small local producers and the restaurant’s kitchen garden inspire seasonal menus, and paired wines profile the Hunter’s brightest rising stars. Fruit and vegetable dishes, such as salt-baked beetroot and roasted cumquat custard, are especially popular.
Yellow Billy Pokolbin
Sommelier Pat Hester and chef Sam Alexander grow around a third of their restaurant’s produce in an on-site garden, and prepare most dishes with a serious lick of flame from the fire pit or parrilla grill. The menu at this smart casual restaurant alongside Piggs Peake winery is designed for sharing, and Pat has a wine in mind for each dish from the wide-ranging list of interesting local and imported drops. Sit back, relax and let the boys take you on a taste adventure.
Margan Restaurant Broke
Lisa and Andrew Margan’s restaurant is another Hunter Valley venue drawing heavily on its own produce, including from beehives and olive grove. You can even start your lunch with a chef-guided tour of the Margan kitchen garden and orchard. Excellent house-baked focaccia contains lees from the winery and any dish with the Margan family lamb is a must try (pictured with smoked eggplant, olive and rosemary jus). The reserve wine matches are a wise investment.
Updated 08 Oct 2025
