A classic yet luxurious dining experience at this 1800s cottage
Driving down Halls Road in the Hunter Valley, you get the sense something special lies ahead. As you pass under the towering canopy of gum trees, the beautifully manicured lawns come into view, offering a warm welcome to the stunning Circa 1876.
As the name suggests, the venue dates back to 1876, setting the scene for what can be best described as a truly memorable dining experience.
Before stepping inside, take some time to stroll around the estate’s vineyard, working kitchen garden, and beautifully restored Welsh Baptist Chapel. In this peaceful setting, whatever cares you arrive with simply disappear.
Entering Circa 1876 is like stepping back in time, transporting you into an enchanted playground for grown-ups.
The building’s façade and heritage timber interiors have been meticulously restored and maintained, creating a space that feels perfectly paused in time.
Whilst Circa 1876 leans heavily into its history, a new chapter has begun with the appointment of Anthony Fullerton as executive chef.
For more than 35 years, Anthony has led award-winning restaurants and hospitality groups across Australia, earning national acclaim with the Knox Hotel Group in Griffith and, in 2023, with the Gem Hotel’s Bull & Bell Steakhouse, which was ranked No. 92 in the World’s 101 Best Steak Restaurants.
Now, he is ensuring that Circa 1876, long regarded as one of the Hunter Valley’s most distinguished dining experiences, continues to uphold its reputation, as we discover.
"Circa 1876 has an incredible sense of place. Our approach is guided by the seasons, the kitchen garden, and the amazing producers of the Hunter."
“The French provincial concept allows us to honour that connection with food that’s elegant yet approachable – classic in technique, generous in flavour, and deeply rooted in the region.”
Executive Chef Anthony Fullerton
Working with the Circa 1876 team, Anthony has refreshed the dining concept, with a menu that offers a refined interpretation of French provincial cuisine shaped by the ingredients and character of the Hunter Valley.
Guests can choose between a two-course set menu at lunch for $90 per person, or a three-course set menu, available at lunch and dinner, for $120 per person.
Your dining experience begins with Hunter Valley sourdough and Coppertree Farms cultured butter served alongside Adina mixed olives with olive grissini.
Highlight entrees include the tortelloni, with freshly made pasta parcels filled with prawns and served in a rich fish and lobster bisque. The beef tartare was an absolute standout – the smooth, almost paste-like consistency was accompanied perfectly with the crunch of brioche, above sat a delicate layering of eschalots, capers, capsicum and chives delivering a colourful and flavoursome dish.
The main courses further showcase both provenance and craft, with the Manning Valley grass-fed striploin, served with celeriac, heirloom carrots and porcini mushroom glaze, standing out as a classic example. The slow-cooked lamb shoulder with cauliflower, chimichurri and jus was equally moreish, as was the Aquna Murray cod with salted capers, red onion, fennel, petite cress and lemon oil.
Dessert is hard to ignore, with classics such as crème brûlée and vanilla panna cotta sitting alongside more indulgent offerings like chocolate pavé with pistachio gelato and walnut and pear cake, elevated by an intriguing combination of coconut, orange and pineapple chilli sorbet.
The wine menu has a strong Hunter Valley presence including a selection of drops including favourites such as Usher Tinkler Wines, Tulloch Wines, Gundog Estate, Margan Wines, Piggs Peake Winery, Tyrrell’s, Keith Tulloch Wines, Pepper Tree Wines, and Hungerford Hill Wines.
Book your table at Circa 1876 and enjoy dining under the classic chandeliers within the dark, moody, and cosy interiors. The renewed focus on craftsmanship and sustainability is a perfect reason to visit the must-do foodie experience.
The new French provincial menu is now available at Circa 1876, open for lunch and dinner Wednesday to Sunday. Reservations can be made online via convent.com.au/dining/circa-1876.
Photography: Sophie Tyler
