| Chef and proprietor Andy
Wright selects from the abundance of fresh local produce to create
daily specials as well as a la carte, fixed price and degustation
menus.
Our moderately priced wine list pays tribute to the region with a great selection of current vintage wines as well as fine examples of aged Hunter Semillon, Chardonnay and Shiraz. 14 of our wines are available by the glass. |
SMH Good Food Guide 2010: "Walking in is like entering a glasshouse with a distinct atrium feel, where rocks and greenery encroach around the glass-panelled space. Classic old bottles of Hunter wine on the wall complete the picture, along with enthusiastic and informative service. In winter there's an open fire, while in warmer months you can dine outside. Sea-sweet seared scallops with salty crackling and mustard dressing is perfect, while a wonderfully meaty side of pork hock terrine is a hearty addition. Blue-eye fillet is delicately cooked and works well with a beetroot, asparagus and white bean puree. An excellent wagyu steak teams well with French-inspired oven potatoes but hardly needed bacon and aioli on top. To finish, house-made chocolate and raspberry mousse terrine comes with a quirky puff of fairy floss on top." SMH Good Food Guide 2007 “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 pâté, and crumbly, well-seasoned chicken-and-pistachio terrine, set off by nicely sharp pickled eschalots and decadent walnut bread.” Gourmet Traveller Restaurant Guide Australia "Well suited as a restaurant deep in the heart of wine country, The Cellar could just as easily be in Italy" |
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