We have a custom Luke and I, that every time we go to the Hunter Valley we must eat at Muse Dining. And I must say, third time round and it’s just as good (if not better) than the first time. I remember the first time we visited, we were blown away at the quality of service and food, whispering to the lady serving us “why the hell hasn’t this place got like a million hats??” Little did I know that I was actually whispering to co-owner Megan Rhoades-Brown. While Megan works front of house her husband Troy, along with his talented staff, is the culinary genius in the kitchen. Moving forward into 2015, Muse Dining has many well deserved awards and a killer menu.
We started off the meal with this winning trio of of delicious bites. The Spiced macaron was filled with creamy labnah and had a perfect crunchy to chewy texture. Upping the crunch was the house made wafer bread. Uber thin after the initial chomp it pleasantly melts in your mouth. Finally was this interesting little consommé of shitake mushroom. The smokey earthy flavour of the mushroom is very fitting of it’s tobacco pipe like container. I must say we did have quite a bit of fun with it.
Sashimi of Hiramasa Kingfish
A divine dish of incredibly fresh slices of kingfish, avocado, wild rice, pickled choko and celery, rice wine and eshallot dressing. The avocado was a creamy companion that added body and richness to the dish, while the rice wine dressing, pickles and puffed wild rice balanced the dish out flavour wise and texturally.
Cuttlefish and King Brown Mushroom Noodles
An absolutely stunning dish, the black and white contrast interjected with bursts of colour from the flowers. Truly eye catching. The delicate noodles of cuttlefish were soft and silky to the bite with a rich flavour from the sake and miso cream.
Little Hill Farm Chicken
So many elements of this dish impressed me, from the sweet corn polenta to the punchy gorgonzola custard. The chicken itself was tender and moist, a massive contrast to the crispy wafer-like skin that brought a satisfying crunch and strong flavour to the dish.
70 Hour Slow Roasted Wagyu
To say this was sensational would be a massive understatement. For starters, 70 hours of cooking should get a medal (or at lease a clap) in itself, but what it does to the meat is something special. The words melt in your mouth have never been more appropriate. The potato added a nice starchy balance while the black garlic added some lovely punches of flavour. The sprinkling of katsuobushi was a surprise but added an interesting depth of flavour that worked.
And finally, the dish I had been waiting for all day, The Muse Coconut. A feat of culinary brilliance, the coconut itself is made from a hard dark chocolate shell encasing coconut creme ‘flesh’ and a coconut syrup. Surrounding this is what I can only explain as a cloud of coconut air that’s adorned with beautiful violet flowers and micro herbs. It’s desserts like this that really show just how much thought and talent chefs put into a dish.
Muse Dining is one of those places you just have to try. Perfect for that special occasion, or any occasion to be honest, the sheer brilliance of the menu and delightful service will have you becoming repeat offenders like us.
2450 Broke Road,
Pokolbin, NSW 2320
2 Hungry Guys dined as a guest