Restaurant Sanctuary is the newly refurbished dining room at the Peppers Guest House Hunter Valley.  The restaurant boasts a contemporary and refined atmosphere with fantastic views of the estate, particularly from the balcony where we were seated.  Looking out an archway formed by wisteria we watched the sunset as we enjoyed a truly wonderful and enjoyable meal created by Executive Chef Michael Bolam.

Restaurant Sanctuary offers a traditional dining menu or a Degustation menu which can be complemented by matching wines.  The menu is extensive blending traditional favourites with contemporary style and combinations which delight the palette.  The Degustation menu consists of six courses with an optional cheese course – I have to say though that by the end of the sixth course we were unable to fit another morsel in.

Unfortunately as we were not staying at the guest house and I needed to drive we were unable to enjoy the matching wines but instead went for a favourite of ours – Maude Sauvignon Blanc which for the large part went well with the dishes.

Beginning with some mussels in lime and pepper dressing as a palette cleanser we moved onto a Vension Carpaccio with mushrooms ‘A la Greque’, split peas, radish, foie gras and marsala caviar presented beautifully on the plate.  The vension literally melted in your mouth.  Cured Hiramassa Kingfish with oyster beignet and a mixture of wasabi dressing followed and was my favourite dish of the evening – perhaps because my partner does not eat oysters!

Soft shell crab in a light tempura batter followed served with a citrus aioli.  The crab was succulent with the aioli complementing it perfectly.  Seared scallops accompanied by lemon curd, spiced nuts and liquorice root and black olive crumb made up the fourth dish of the menu an again the presentation of this dish was fantastic with a lit liquorice root accompanying the scallops and adding excitement to the dish. 

The final dish before dessert was a roasted lamb loin, white bean puree, macadamia and cherry, lamb neck cromesqui cooked to perfection.  The lamb was incredibly soft and succulent and a highlight of the menu.

Having thought that little could top the five previous dishes we waited with anticipation and perhaps some scepticism for the dessert.  Titled “A Night at the Movies” the dish consisted of iced popcorn, sprite sorbet, chocolate honeycomb, jaffa ganache, maltesers, coke jelly with a sprinkle of popping candy all served on a smear of chocolate.  This was one of the most delicious and inventive desserts we have ever eaten and to me represent the kind of creative thinking that chefs are starting to explore.  While certainly sounding like an item off a family restaurants ‘children’s menu’ this was a sophisticated, elegant dish balancing the fund of popcorn and candy with a refined dining experience.  My sincere complements to Michael and his team for delivering the highlight of my dining experience over the weekend and one which will take a lot to beat.

Service at the Sanctuary was very good with the staff fully versed in the menu and wine list and very attentive to diners needs. 

On the downside both of us, particularly my wife were somewhat eaten by mosquitos and while we contemplated moving inside I would suggest that the restaurant investigate possible options to reduce the mosquito and insect issue.  More than once during the night a stray beetle or bug landed close to diners causing some “eeks” and “shrieks”.

My partner and I would highly recommend the Sanctuary as a must do for anyone visiting the Hunter.

For further information: http://www.peppers.com.au/guest-house/restaurant-sanctuary/