|Husband-and-wife team Frank and Emma Fawkner are forging their own path at EXP. Restaurant.|
|Head chef Frank Fawkner is focused on giving diners a memorable EXP.erience at EXP.|
|Everything from the staff aprons to the bespoke plates, artworks and furniture has been well thought out.|
"I feel that dining at a restaurant should be about everything - from fabulous food and wine, to the music, service, art, painting, crockery, aromas, furniture and fit-out," says Fawkner.
|Frank Fawkner can be found fossicking in the vegetable patch ahead of service at EXP.|
|Oakvale Winery has become even more of a destination with the addition of EXP.|
|Head chef Frank Fawkner prevails over the pass with a Zen-like calm.|
|Diners are encouraged to pulverise their own herbs to add to the butter for house-made focaccia.|
The just-picked herbs have been blasted with liquid nitrogen, which spills like a storm front over the rim of the mixing bowl before dissipating. It's a magical act one, scene one, as we are handed the pestle and invited to pulverise the herbs at the table, mix them with house-churned butter and then spread liberally over a fresh spongey cube of just-baked focaccia.
|EXP. menu reads like a love letter to the land, with some ingredients grown metres from the restaurant door.|
|From the earth: house-made haloumi, heirloom tomato, manzanillo olive and herbs.|
|From the land and sky: chorizo-spiced bacon, chickpeas, spiced broth and lemon.|
|Chef's signature dish: black garlic risotto, cauliflower, pyengana cheddar and nasturium.|
|It's ham on toast, but not as you know it. with duck and macadamia on focaccia|
|Chef Frank Fawkner plating up with precision at the pass at EXP. Restaurant.|
|Warm blue cheese, brioche, honey and marigold falls under the Cheese heading.|
Carla Grossetti was a guest of The Hunter Valley Wine Country.