EXP. restaurant

EXP. restaurant Fully licenced - No BYO
(708)

Fire is more than a cooking method. It’s an EXP.erience. Every sear, char, and caramelised edge tells a story of patienc...
05/06/2026

Fire is more than a cooking method.
It’s an EXP.erience.

Every sear, char, and caramelised edge tells a story of patience, technique, and respect for the ingredients.


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Paroo Kangaroo Barbecued loin brushed with kangaroo garum & wagyu fat, Davidson plum & Bunya nut miso butter in a barb...
04/06/2026

Paroo Kangaroo

Barbecued loin brushed with kangaroo garum & wagyu fat, Davidson plum & Bunya nut miso butter in a barbecued
beetroot crepe.
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Throwing it back to April to share a collection of images from our Hats Off Lunch presented by for — thank you to + ...
03/06/2026

Throwing it back to April to share a collection of images from our Hats Off Lunch presented by for — thank you to + .photography for these moments captured so beautifully.

Meet TYNAN Tynan is one of our talented second-year apprentice chefs here at in the — he’s been part of the team since...
01/06/2026

Meet TYNAN

Tynan is one of our talented second-year apprentice chefs here at in the — he’s been part of the team since September last year.

▫️How did you first get into hospitality?
“I started as a kitchen hand while I was still at school, just wanting to earn some money. Pretty quickly, I realised how much I enjoyed being in the kitchen and decided I wanted to pursue it as a career.”

▫️What’s your favourite thing about working at EXP.?
“The constant evolution of the food and the restaurant means there are always new things to learn and opportunities to grow my skillset. The team is also incredibly supportive, and everyone is really close, so it’s always a good time at work.”

▫️What’s been your favourite thing to learn so far?
“I’ve really enjoyed learning fermentation techniques, including koji, misos, making vinegars, and long-fermented sauces like garums.”

▫️A point of difference at EXP. is that our chefs make up more than half of our front-of-house team. What’s it been like balancing cooking and serving?
“Being able to serve dishes has helped build my confidence. It also means I truly understand every dish and can answer any questions guests may have about the food.”

We’re proud to be part of Tynan’s journey and love seeing his passion for learning, fermentation, and hospitality continue to grow every day.

EXP.erience
EXP.eriment
EXP.osure
EXP.ertise

The calendar’s been full lately at EXP.Collaboration has always been part of what we do, though this year especially we’...
28/05/2026

The calendar’s been full lately at EXP.

Collaboration has always been part of what we do, though this year especially we’ve been focused on EXP.anding the conversation by welcoming others into the EXP. kitchen while also taking the EXP.erience beyond the Hunter to Newcastle and Sydney.

In March, we launched the EXP. Guest Chef Series, welcoming from for two nights in the kitchen alongside a Q&A with apprentice chefs.

April saw the EXP. team head to Newcastle for the Hats Off Lunch at presented by the association as part of

In May, travelled to Sydney for a regional collaboration lunch with at

And in June, the next chapter of the EXP. Guest Chef Series continues with joining us from Restaurant in McLaren Vale for two evenings on Sunday 14 and Monday 15 June.

We’d love to see you there. Reservations are available now via our booking system.
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Guest reviews like this 🙏Thank you for sharing your EXP.erience Tania.▫️▫️Google review ~ Tania G
27/05/2026

Guest reviews like this 🙏

Thank you for sharing your EXP.erience Tania.
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Google review ~ Tania G

Sydney Rock Oysters from Merimbula with Native Pepper Berry Mignonette ~ a lovely addition to your Chef’s EXP.erience d...
26/05/2026



Sydney Rock Oysters from Merimbula with Native Pepper Berry Mignonette ~ a lovely addition to your Chef’s EXP.erience degustation menu
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Menu Drop.Swipe across to view the menu for our upcoming EXP. Guest Chef Series ft. from Restaurant. + team cannot wa...
25/05/2026

Menu Drop.

Swipe across to view the menu for our upcoming EXP. Guest Chef Series ft. from Restaurant.

+ team cannot wait to welcome Fabian to the kitchen for two nights this June.

You can book now by visiting our reservations page and selecting your preferred date Sunday 14 or Monday 15
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Address

2188 Broke Road
Pokolbin, NSW
2320

Opening Hours

Monday 8am - 12pm
5:30pm - 9pm
Wednesday 8am - 9pm
Thursday 8am - 12pm
Friday 8am - 12pm
6pm - 9pm
Saturday 8am - 12pm
6pm - 9pm
Sunday 8am - 12pm
6pm - 3pm

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