For a very special occasion or for fine dining aficionados it's hard to go past Muse Dining's Muse Restaurant at Hungerford Winery in The Hunter Valley. The head chef and co-owner, Troy Rhoades Brown, boasts the title of Young Restauranteur of the Year 2014 and the atmosphere and food aim to impress
The menu focuses on wonderful produce that is seasonal and local. Each dish is creative, artfully plated and a delight for all the senses. The chef relies heavily on plant based foods in each dish, which is likely why the incredible vegan options are so incredible.
First course was salt roasted celeriac with roasted fennel, compressed apple, verjuice gel and verjuice smoke. You can see the drama of the dish after the smoke was added at the top of this article.
Next came the Jerusalem artichoke dish. The Jerusalem artichokes were deliciously nutty and served with mushroom, mushroom puree, chips made from the skins of the Jerusalem artichokes and shiso.
Textures of beetroot for the next course was a simply stunning dish. Beetroot textures included roasted, powdered, pureed and sliced served with with roasted hazelnuts, micro herbs and quinoa.
The final course was the Muse Coconut. A coconut husk made with dark chocolate and roasted coconut, filled with coconut mousse and vanilla coconut water. Served on frozen coconut cream cloud with coconut sugar and crystallized flowers. Even more wonderful was the fact that this dessert only needed to be minutely altered to be vegan, the dark chocolate coconut husk omitted the dairy milk chocolate, all other elements were vegan already.
We even enjoyed a vegan petit four at the end of the meal, a small dish with delicious roasted macadamia nut puree and free dried raspberry was a wonderful end to the meal.
View the vegetarian menu here, all dishes are available as entree or main size. Make sure to specify that you are vegan when booking.
Two Courses $60.00 Three Courses $80.00