Twine Restaurant Hunter Valley
Twine Restaurant Hunter Valley

Twine Restaurant Hunter Valley

We are absolutely loving our Gourmet Getaway to the Hunter Valley.  Everywhere we turn there’s a tasting opportunity, fresh produce or a delicious glass of wine waiting.

Twine Restaurant - Hunter Valley

Twine Restaurant – Hunter Valley

Mr GG and I had heard a lot about Twine and the innovative chef behind the restaurant, Matt Dillow.  Matt has three successful Hunter Valley restaurants to his credit, and has just launched a line of gourmet sauces and condiments sold under the label Matt’s Produce.

Matt's Produce

Matt’s Produce

These glazes, sauces and relishes feature in his restaurants, and happily, are now available to the public. The range will certainly make it easier to recreated dishes from this getaway when we return home.

Matt Produce Condiments

Matt Produce Condiments

Twine Restaurant is light and airy, with views over Wynwood Vineyard.  The menu is full of  fresh, seasonal dishes with a modern, artistic twist.

Twine Restaurant Decor

Twine Restaurant Decor

While we perused the menu a serving of home baked sourdough arrived at the table.  The bread had a wonderfully crusty exterior and a soft doughy centre.

Homebaked Sourdough & Olive Oil with Matt's own Balsamic

Home baked Sourdough & Olive Oil w Balsamic Vinegar

Served along side the bread was a Rosemary and Parmesan oil with a splash of Apple Balsamic Vinegar.  Both of these items were from Matt’s new range and were the perfect accompaniment to the bread.

2013 Wynwood Semillon

2013 Wynwood Semillon

I think I may have mentioned  in previous stories how much I am enjoying the Hunter Valley Semillons.  I noticed the neighbouring Wynwood Estate had a 2012 Semillon on the wine list. We decided to order a glass to start the meal. The Wynwood Grey Gum Semillon was deliciously crisp. It had lovely lemon citrus notes and a grassy aroma.

Blackboard Specials -Chefs Mezze

Blackboard Specials -Chefs Mezze

On the specials blackboard there was Chefs Mezze plate which looked very appealing.  I always like to sample a mix of flavours, and everything sounded intriguing.

I make a Thai Pumpkin Soup so I was looking forward to comparing this dish to my own. When the plate arrived I found the Thai Pumpkin Soup had beautiful strong orange colouring with flecks of red chilli throughout. On tasting it packed a huge flavour punched!   The sweet roasted pumpkin with a zingy hit of Thai spices such as garlic, ginger, lemongrass and of course chilli.

Twine Restaurant Chefs Mezze Plate

Twine Restaurant Chefs Mezze Plate

The next dish we sampled from the plate was the Blue Swimmer Crab with Wakame Salad.   Fresh, sweet crab meat which tasted deliciously like the ocean was the first flavour, followed by the crunchy, sweet and salty wakame.  Such a fresh, cleansing salad.

Both Hubby and I felt the preceding dishes would be hard to beat but we conceded we were mistaken.  As amazing as the other dishes were, the goats cheese tortellini was a clear winner for me. Delicate soft pasta, filled with the creamiest, lightest, tart goats cheese, served with a lovely nutty, lemon sage butter and topped with crunchy fried quinoa.

Mr GG was more diplomatic and declared he was unable to chose a favourite.

Wynwood Estate Shiraz

Wynwood Estate Shiraz

I was keen to try a red from Wynwood Estate so with some assistance from the cellar staff next door we settled on the 2013 Reserve Shiraz. It poured a rich, dark, purple colour and had lovely berry aromas. The shiraz had all the big berry flavours we expected along with a creamy mellow vanilla.  A beautifully balanced wine with depth and intensity.

Procuitto Wrapped Braised Shoulder

Prosciutto Wrapped Braised Shoulder

I have been having a love affair with pork recently so there was no way I could ignore the 8 hour slow cooked braised pork shoulder wrapped in prosciutto.  I was salivating at the thought! Nothing could have prepared me for the actual dish. The shoulder medallion was well seared and seasoned, giving the meat an intense smokey flavour.

When I removed the band of prosciutto the pork simply fell apart.  There was no need for a knife the fork separated the meat easily. The pork was more tender and succulent than anything I have had before.  The salty prosciutto made a perfect contrast to the sweet pork meat and honeyed Dutch turned carrots.

Wrapped Slow Cooked Pork! WOW

Wrapped Slow Cooked Pork! WOW

Mr GG had ordered the ocean trout with jumbo Californian seared scallops and South Australia  prawns in an Italian soffrito.  It was a medley of fresh, harmonious seafood flavours. The seafood was fresh, perfectly cooked with that sweet ocean water flavour.  Naturally the trout had that perfect crispy skin we all love, and the meat was sweet, moist, with a lovely rare centre. The Italian spring vegetable soffrito added to the clean, light flavour profile of the dish. The seafood rested on a bed of baked Kipfler potatoes giving the dish a slightly “comfort food” aspect.  A very pretty dish that looked and tasted like “Spring”.

Ocean Trout w Scallops, Prawn and Soffrito

Ocean Trout w Scallops, Prawn and Soffrito

I have a habit of watching dishes as they leave the kitchen. After a while I had to mention to hubby just how delicious every dish looked.  The kitchen is open so you can see the busy chef plating up meal after meal.  All the meals looked gorgeous.  Each dish was construction of flavour and texture and they were all presented in a beautifully artistic manner.

All the dishes leaving the kitchen looked spectacular. Delicious constructions of flavour and texture.

Twine Restaurant Hunter Valley

Twine Restaurant Hunter Valley

So readers, do you “kitchen watch?” Do you notice dishes as they are delivered to adjoining tables? I have to admit I sometime choose my dishes based on what I see leaving the kitchen! Do you think it’s nosy to look at other peoples food in a restaurant and ask the waitress what dish they’re having?

Twine Restaurant

Twine Restaurant

Twine Restaurant – Hunter Valley

Wynwood Estate
310 Oakey Creek Rd, Pokolbin, NSW
Ph: 02 4998 7449
Twine Website

Twine Restaurant on Urbanspoon

Gourmet Getaways would like to thank Twine Restaurant for their hospitality.  As always the opinions contained in this review are written without bias, and in accordance with my disclosure policy.

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About Julie

Comments

  1. I do love the Hunter Valley and it’s great for me that it’s not too far from Sydney. I love anything slow-cooked and so that 8-hour pork is something I’d love to try xx

  2. I would also have ordered the pork. I often look at dishes coming out of the kitchen to see what I can expect 🙂

  3. that slow cooked pork looks amazing aaaand now im dying for a hunter valley getaway!

  4. Lovely restaurant. Which of the produce did you bring home? I bet your Thai Pumpkin Soup was just as great as Twine’s? Lol 🙂

  5. Julie, have you tried the apple balsamic glaze yet? That sounds so good and so are your delicious dishes and wines. This sounds like a lovely Gourmet getaway.

  6. Oh seems like a perfect Gourmet Getaway!That pork looks scrumptious!!Need to book a Hunter Valley getaway soon 🙂

  7. Is Chef Matt importing those apple balsamic glazes and vinegars to the US? Or do I need to trek to the Twine …or Oz Land. Anyway, once again, lucky you to have been treated to such a sumptuous feast! It is fall here so that pumpkin Thai-spiced soup speaks to this Ninja Baker!

  8. Wow! Gorgeous plates of food presented so beautifully. Where can I get those condiments?

  9. I salivated reading about the pork!!!
    oh my! and it looks absolutely amazing!

  10. What a lovely place to getaway (see what I did there? :P) I love visiting Hunter Valley! On my list of restaurants to visit!

    Cheers
    Choc Chip Uru

  11. Very nice place! I don’t know if is nosy but I always do that! I mean I look the people around me and their dishes and very often I make a choice like that! A dish with a nice look is important ! But depending the restaurant because sometimes there are restaurants without “look” and they are so tasting!

  12. Oh I so love the Hunter Valley and this makes me want to go back. And yes to ALWAYS eyeballing the dishes that come out of the kitchen – I just can’t help having a sticky beak!

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  1. […] chef  Matt Dillow successfully Hunter Valley restaurants. Mr GG & I have previously dined at Twine, the newest of  Matt’s restaurants and enjoyed an amazing lunch, so we were looking forward […]

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