Muse Restaurant

What they say

“Muse aims to support and work alongside large and small local producers that show great pride and love for what they do, delivering refined and creative food and a genuinely welcoming dining experience.”

Signature Dishes

Large Wollombi beetroot cooked in house-made Semillon verjuice with a smoked Wagyu-fat dressing, Branxton pecans from the neighbour’s orchard, finished at the table with an individual goat’s curd in whey.

What we say

Troy Rhoades-Brown lives on a six-acre Hunter Valley property with two kids, twenty chickens, two pigs, a citrus orchard, nut trees and a large vegetable garden that also supplies the restaurant. To say he cares about seasonality and local produce is an understatement. Milk comes from Udder Farm’s Glen Haines, who bottles each drop himself and personally delivers to Muse. Every summer, Troy collects thousands of cobs of sweetcorn from seventy-fiveyear-old John Wright, dries it, shucks and stores it to mill for their Hunter Valley polenta.

he Japanese-inflected menu stars ethically farmed native Australian Murray cod from Murray Gold (where even the tank water is recycled to water plantations) and utilizes wholecarcass meats so nothing gets wasted. The kitchen’s veggie trimmings are fed to their pigs, who consequently fertilise the gardens, completing the cycle of sustainability rather nicely.

What others say

“While the chef’s devotion to simple, seasonal produce is evident, each dish is an eye-opening display of the finest technique.” goodfood.com.au

What

Seasonal snapshot of the best of the Hunter Valley

Who

Troy Rhoades-Brown, chef/ owner

When

Dinner Wednesday to Saturday, weekend lunch

Address

2450 Broke Road, Pokolbin, NSW 2320

Telephone

+61 (0)2 4998 6777

Website

Bookings

Website or dimmi.com.au

Price guide


Guest-focused New South Wales restaurant with a strong sustainable streak

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