Hunter Food

The Brewery Restaurant
The Brewery Restaurant is newly situated in the hub of the working harbour and
boasts sparkling harbour views. Its relaxed, contempory-style surroundings make for
the perfect atmosphere to sit back and get served by our excellent staff and enjoy
some of the Hunters best produce and wine.
Showcasing the Hunters best produce and wine, consistent food, great service and
modern Australian cuisine.
VINE RIPENED TOMATO, FIELD MUSHROOMS, GOATS CHEESE AND
TRUFFLE OIL TART
80ml olive oil
4 sheets puff pastry
80ml white truffle oil
100g butter, salted
160g baby rocket leaves
250ml balsamic vinegar
1 bunch basil oil/sediment
160g Pecorino cheese, grated
80g goats cheese
80g marinated fetta cheese
salt and cracked black pepper
basil pesto or tomato pesto
4 field mushrooms
4 vine ripened tomatoes
Basil Pesto
4 bunches, leaves only
1 teaspoon of garlic
1/2 cup of toasted pinenuts
vegetable oil – to blend
1/2 cup to 1 cup of shredded
parmesan cheese
Tomato Pesto (optional)
2 tablespoons of tomato paste
2 tablespoons of tomato sauce
2 tablespoons of basil pesto
2 tablespoons of sweet chilli sauce
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Cut puff pastry into four rectangle shapes (10cm length x 7cm width).
Brush with melted butter and place on a sprayed stainless steel tray and
cook in a preheated oven at 180°C for five minutes or until light golden
brown.
Blend pesto ingredients together and season to taste.
Soak rocket leaves. Grate Pecorino cheese, dry tomatoes. Peel the
skin off the field mushrooms, chargrill and finish in the oven. Drizzle with
clarified butter, season with salt and pepper, and cook in a preheated
oven on 150°C. Cool and slice into long strips.
Soak baby rocket leaves in cold water, strain and put aside in the fridge
to crisp up.
Cut vine ripened tomatoes into quarters, drizzle with olive oil, season and
dry out on a tray into the oven on 100°C for one hour.
Reduce balsamic vinegar in a saucepan on a low heat until it thickens
and is reduced enough to stick to the plate.
Cover puff pastry base with either pesto. Place field mushrooms on
the top of the base followed by oven-dried tomatoes, mushrooms and
grated Pecorino cheese.
Place a couple of pieces of goats cheese and a few pieces of the
marinated fetta on top.
Bake in an oven on 180°C for 10 minutes until golden brown on the top.
Top with baby rocket leaves and drizzle with truffle oil. Drizzle basil oil/
sediment and reduced balsamic around the plate and eat warm.
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