Have you discovered the Newcastle brunch fav in the Hunter Valley?
If breakfast is your number one meal of the day, and what gets you jumping out of bed in the morning, then the word Mockingbird will be a familiar one.
Since 2017 the Hamilton Mockingbird team has consistently delivered breakfast loyalists their morning fav’s, right alongside an always original lineup of brekky flavours.
For regulars you'll be well aware of owners Tess and James' move to Lovedale in the Hunter Valley, and if you haven't already visited, it is as you would expect every bit as wonderful as its much-loved sibling.
Whilst the breakfast flavours are familiar Mockingbird Hunter Valley has built its own identity with the restaurant becoming a refreshing addition to the Hunter Valley dining scene.
Taking over the 477 Lovedale Rd location, Tess and James undertook a massive reno of the existing restaurant and tasting bar so as to add Mockingbird's light and bright colour palette into the space, whilst taking advantage of those glorious Hunter Valley views, as James explains,
“We’ve been coming out to the Hunter Valley catering weddings and private events for a long time, and one of the venues we had worked with a lot was Binet Familly Wines, which is located right next door. We'd gotten to know Dan and Natalie quite well, so when this venue became available it seemed like the right place to expand to.”
The lush sprawling lawn and views of the Broken Back Range provide guests with a peaceful and leisurely atmosphere. When it comes to the menu it’s everything you would expect from the team at Mockingbird and more, as James talks us through,
“The breakfast menu is a similar offering to what we do at Mockingbird in Hamilton, however our lunch offering is quite different.
"What we’ve done with the menu is combine the styles we like to eat and drink, that being Middle Eastern and South East Asian flavours, and have then created dishes in our share plate style, which combines Tess and I’s two loves”.
The lunch menu is mixed up seasonally, or sooner depending on produce availability. Starting from scratch each time the team set aside a day to test and experiment with flavours and ingredients until the new menu is perfected.
When it comes to sourcing their produce James explains it’s both a combination of local and a little further afield.
“At the moment I am working with a producer from Tasmania to source our meat, prior to this we were working with the Hunter Valley supplier Binnie Beef. I like to mix it up as it keeps things interesting for our team and keeps the menu interesting.”
The restaurants open kitchen layout allows guests the opportunity to go behind-the-scenes and capture a snippet of the skills and cooking craft of the Mockingbird team. The hands on approach and always fresh and quality produce ensures you're never disappointed and always a little surprised on every Mockingbird visit.