Elegant and sophisticated with a casual touch, the food, service and views are spectacular
Hunters Quarter Chef Brian Duncan knows his way around a kitchen, he’s worked in not only some of the best, from the Dorchester Hotel (Three Michelin stars) and Claridges Hotel (One Michelin Star) in the UK, Brian was also the executive chef at two of Sydney's premier restaurants, Level 41 and The Establishment.
Wanting to create a restaurant style of his own, Brian landed in the Hunter Valley opening Hunters Quarter within the already established restaurant space located at Cockfighters Ghost Vineyard on Deasys Rd.
With a distinct style in mind, Brian didn’t want to just offer another fine dining experience, instead preferring to merge his years of technical kitchen experience with a more casual execution of the season’s freshest and highest quality of locally sourced produce. He lets the flavours do all the talking!
With dishes such as the Duck Prosciutto with baby leaves, white peach and marinated fetta or the Hiramasa Kingfish Supreme mussels, tomato and basil broth and for dessert Peach and Raspberry Trifle with champagne jelly you kind of get the picture.
With every seat in the restaurant having full access to the sweeping vineyard views, via the fish bowl like panorama, there’s no mistaking where you are.