Welcome to The Cellar Restaurant, Hunter Valley

BOOK NOW +61 2 4998 7584

About Us

Centrally located in the heart of Pokolbin, just a short stroll from the world class Hunter Valley Gardens and within easy access to wineries and golf clubs, The Cellar Restaurant offers rustic Mediterranean inspired cuisine in elegant yet relaxed surroundings.

Our wisteria surrounded courtyard is perfect for an alfresco lunch with large umbrellas for shade on the hotter days.

Our sandstone and glass building features lush indoor gardens intermingled with white clothed tables and a huge welcoming fireplace in the centre.  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.

Breads

  • Sourdough
    3
    with beetroot relish and dukkah
  • Garlic Sourdough
    6

Oysters

  • 1/2 dozen Holberts Sydney Rock Oysters
    17
    with eschallot and sherry vinaigrette or natural
  • 1 doz Holberts Sydney rock oysters
    34
    with eschallot and sherry vinaigrette or natural

Smallgoods Platter

  • Smallgoods Platters 55 for 2 people then 25 per additional person

    Pork, veal and pistachio terrine with pickles

    Spanish cured meats served with pimentos

    Pickled beets and sourdough, Serrano jamon

    Fennel and pistachio salami,

    BBQ chistorra (chorizo)

    Cacciatore salami

    Lamb pithiviers with tzatziki

Entrees

  • Bass Strait scallops,
    27
    black pudding, cauliflower pickle, crackle and pea puree   GF
  • Indian spiced kangaroo
    26

    with sweet potato and onion bhajis, pickled carrots, lentil dhal and coriander yoghurt GF

  • Moroccan spiced quail,
    26
    eggplant relish, tahini remoulade, zucchini, chilli and lime   GF
  • Queensland prawns,
    27
    salt cod fritters and slow roasted tomato with caper and tarragon mayo SS
  • Crispy zucchini flowers
    27
    with basil, olive, feta, tomato and cucumber   V

Mains

  • Pan fried haloumi,
    35
    pumpkin “cigars”, beetroot, charred eggplant, sumac, tahini yoghurt, pomegranate and watercress   V
  • Pan fried Daintree barramundi,
    35
    with mussels, zucchini, kipflers, preserved lemon, bisque and saffron aioli   DF
  • Duck confit
    39
    with apple vol-au-vent, honey and mustard roast parsnips, spinach and orange
  • Pan fried lambs liver,
    33
    bacon, mash, spinach and onion gravy   GF
  • 8 hour slow braised Milly Hill lamb shoulder
    38

    with roast pumpkin and mint yoghurt. GF

  • Parmesan crumbed Little Hill chicken,
    39
    charred lettuce, corn, roast truss tomatoes and chicken gravy

Chargrill

  • Quality meats and fish cooked to your liking on our chargrill

    served with a wedge of lemon and your choice of a sauce, butter or relish ALL GF, DF

  • 300g Grass fed scotch steak
    36
  • Free range Berkshire pork chop and crackling
    34
  • Milly Hill lamb cutlets
    34
  • Whole snapper
    35
    SS
  • Chargrilled split Aussie king prawns with preserved lemon butter and capers
    35
    SS

Sauce, butter, relish

  • Rosemary jus GF, DF

    Mushroom jus GF

    Horseradish crème fraiche GF, V

    Green peppercorn sauce GF

    Café de Paris butter GF

    Roast garlic aioli GF, V

    Fig and apple relish GF, DF, V

    Saffron rouille V

    Anchovy and parsley butter GF

    Onion gravy GF, DF

    Dijon, grain or hot English mustard GF, DF, V

    Smoky BBQ sauce GF, DF, V

Sides / Salads

  • Garlic mash
    9
    GF, V
  • Pommes frites
    9
    DF, V
  • Cauliflower cheese with jamon crumbs Broccolini with chilli and lemon
    9
    GF, DF, V
  • Roast heirloom carrots with labna and dukkah
    9
    GF, V
  • Heirloom tomatoes, Binnorie fetta, shallots and olives
    9
    GF, V
  • Pan fried Brussels sprouts, bacon and walnut
    9
    GF
  • Mixed leaves with red onion and verjuice dressing
    9
    GF, DF, V
  • Spinach, rocket, roast sweet potato, avocado and pine nut salad
    15

    with a raspberry and parmesan vinaigrette GF, V

Desserts

  • Seven layer chocolate gateau with cappuccino ice cream
    18

    Glass Pedro Ximenez 10

  • Passionfruit and kaffir lime cheesecake with coconut cream and honey lemon tuile
    17
    Glass Constable Estate Moscato 11
  • Steamed orange and lemon pudding, Grand Marnier custard, vanilla ice cream and kumquat jam
    17
    Glass Scarborough Late Harvest Semillon 10
  • Salted caramel doughnuts, Nutella, praline ice cream and candied peanuts
    17
    Glass Mr. T’s Very Rare Fortified Verdelho 10
  • Seasonal sorbets
    15
    GF

Cheese

(served with lavosh and muscatels)

  • One Cheese
    16
  • Two Cheeses
    21
  • Three Cheeses
    26
  • Four Cheeses
    31
  • From Binnorie Dairy (Hunter Valley):

    Bouche de Chevre (goat’s)

    Brie

    Black wax cheddar

    From Gippsland, Vic:

    Tarwin Blue

    From Italy:

    Truffled Pecorino

    Taleggio

Whole Suckling Pig Roast

48 hours’ notice required

  • Whole suckling pig roast
    95pp

    This treat starts with bread and Hunter olives followed by a selection of shared entrees served down the middle of your table, then whole roast suckling pig carved in front of you by our chef and served with roast kipflers, seasonal salad or roast vegetables and house made relish, followed by cheese and muscatels and bite size desserts.  95 per person, minimum 8 people.

Sunday and Public Holiday surcharge $5.50 per person

GF = gluten free, DF = dairy free, V = vegetarian
SS = sustainable seafood

Some dishes can be adjusted to suit dietary requirements, please ask our wait staff

Minimum one main course per person please

Functions and Catering

Functions

We welcome groups of all sizes up to 120 people and have a wide range of options to suit including limited choice menus, banquets and even a whole suckling pig (min. 8 people).  We also have a range of extras including pre-dinner drinks and canapés in our courtyard, drink packages and more.  See our Group Booking Options for details and book your function with us.

Off-site Catering

We have extensive offsite catering experience and annually we take part in the following events:-

Lovedale Long Lunch, The Upper Hunter Wine & Food Affair, Hope Estate concerts, Roche Estate concerts, Bimbadgen Estate’s A Day on the Green concerts and more.

We can also cater offsite at large private functions such as corporate and weddings, with all menus tailored to suit.  Enquire about offsite catering with us.

Contact us

Location

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Bookings

Book

Call us to book a table on  +61-2-4998 7584

Opening hours:
Mon – Sat
Lunch from 12pm
Dinner from 6pm

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