LOCATION
In the Hunter Valley Gardens Village, Pokolbin, Hunter Valley. 90 Minutes drive from the CBD.
DETAILS
Now in its 30th year The Cellar Restaurant is still a firm favourite of local winemakers.The sandstone and glass building features lush indoor gardens intermingled with white clothed tables and a huge welcoming fireplace in the centre. Large windows to three sides offer views of surrounding vineyards and gardens, framed by the majestic Brokenback Ranges in the distance. The ambience is sophisticated yet relaxed with welcoming staff and country-friendly service. The restaurant is fully air conditioned during the warmer months, and in winter the cosy open fire and flickering candles impart warmth and elegance.
FOOD & BEVERAGE
Chef/proprietor Andrew Wright is passionate about sourcing the freshest and best quality local produce. His food is described as Modern Australian with a European influence and his menu changes with the seasons.
"Consistently complex flavours, skilful cooking and appealing presentation. I've dined intermittently at The Cellar since 1979 and the food has never been this good" Jeff Collerson, The Daily Telegraph, 3rd March 2007.
The restaurant is fully licensed with a Hunter focused wine list and a selected range of international comparisons. There are 14 wines available by the glass and there is a bar area for pre-dinner cocktails. In front of the restaurant is a large courtyard, perfect for lunch-time alfresco dining.
AWARDS
The Cellar has received many awards including 2004, 2005 and 2006 Best Contemporary Australian Restaurant - Informal Dining and for five consecutive years, the coveted Sydney Morning Herald Good Food Guide Chef's Hat.
FUNCTIONS
Corporate and group bookings are welcome as are weddings and private functions.
Personal Statement
TESTIMONIALS"This is where the crowds come on Saturday nights for mostly well-coordinated food. We're not talking subtle and skimpy. The simple charcuterie platter entrée will feed a family: mounds of prosciutto and salami, a pot of cream-laden pate and crumbly, well-seasoned chicken-and-pistachio terrine, set off by nicely sharp pickled eschalots and decadent walnut bread."
- SMH Good Food Guide 2007
"Such good food in such unpretentious surroundings is worthy of rural France"
- The London Sunday Times
"Top-quality local produce is treated as it should be, with care and finesse"
- Gourmet Traveller Restaurant Guide Australia