Margan Restaurant – Broke, Hunter Valley, NSW

The sustainability theme of our weekend continues with lunch at the Margan Wine estate in Broke in the Hunter Valley.
It’s restaurant –  Margan  – was awarded the Sydney Morning Herald’s Good Food Guide’s Sustainability Award this year.

The restaurant is surrounded by acres of gardens…
… vineyards…

….and a sprawling vegetable garden that supplies the restaurant with most of its seasonal produce.

The restaurant is filled with natural light reflected onto its sandstone walls

Crusty homemade ciabatta with a grassy, peppery new season olive oil and a fruity balsamic.

The menu changes daily depending on what is ready for harvesting from the kitchen garden.
The freshness of the ingredients, the magical touch of the chefs and matching wines from Margan are going to blow you away. You MUST visit here soon.
amuse bouche:  salmon tartare on crostini
salmon carpaccio and roe with citrus vinaigrette, baby herbs and crispy salmon skin
as beautiful to eat as it is to look at it

grilled harissa prawns with a chilled green gazpacho soup
the spicy gazpacho was made from parsley, coriander, green peppers and cucumber from the garden – of course!
stuffed crispy-skinned chicken with  morcilla, king brown mushrooms and porchini jus.
This sent me to heaven.
The vegie garden is beckoning…
First stop the chook house which supplies the restaurant with its eggs

in return the chickens feast on organic kitchen scraps. Yum, yum.

A little foraging for bugs and grubs….
potatoes ready to harvest
asparagus just beginning to poke through
every herb under the sun

I want to live here.

5 thoughts on “Margan Restaurant – Broke, Hunter Valley, NSW

  1. indira naidoo

    Hi Tina@foodboozeshoes,yes the salmon dish was sensational. Cut like butter. Love to hear your verdict. best, Indirahi spottedpufferfish (great name by the way!)Yes this is a very special place isn't it. Already planning my next visit! best, IndiraHi Tricia,Oh I am so envious you live near Margan. i would be tempted to go every week! best, Indira


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