Circa 1876 at The Convent Hunter Valley has entered an exciting new chapter with the appointment of Anthony Fullerton as executive chef together with the launch of a refreshed dining concept that offers a refined interpretation of French provincial cuisine. Set amongst the estate’s historic homestead, vineyards and kitchen garden, Circa 1876 has long been regarded as one of the Hunter Valley’s most distinguished dining experiences.
Fullerton brings more than 35 years of experience to the kitchen, having led award-winning restaurants and hospitality groups across Australia. The chef earned national acclaim at the Knox Hotel Group in Griffith; in 2023, the Gem Hotel’s Bull & Bell Steakhouse placed #92 among the World’s 101 Best Steak Restaurants, and in 2022 he was named AHA National Chef of the Year and NSW Regional Chef of the Year.
Anthony Fullerton said: “Circa 1876 has an incredible sense of place. Our approach is guided by the seasons, the kitchen garden and the amazing producers of the Hunter. The French provincial concept allows us to honour that connection with food that’s elegant yet approachable – classic in technique, generous in flavour and deeply rooted in the region.”
The new menu at Circa 1876 captures the warmth and generosity of provincial France, expressed through Hunter Valley ingredients. Guests can choose to dine from a two course set (lunch only) for $90pp or three course set menu (lunch and dinner) for $120pp.
To start the meal, Hunter Valley sourdough and Coppertree Farms cultured butter are served alongside Adina mixed olives with olive grissini. Highlight entrees include: tortelloni with prawn, white fish and lobster bisque; seared scallops with cauliflower, chorizo crumb and smoked salmon roe; and a classic beef tartare.
Main courses celebrate provenance and craft, with highlights including: Manning Valley grassfed striploin with celeriac, heirloom carrots and porcini mushroom glaze; slow-cooked lamb shoulder with cauliflower, chimichurri and jus; and Aquna Murray cod with salted capers, red onion, fennel, petite cress and lemon oil. These dishes exemplify Fullerton’s balanced approach to flavour and texture and dedication to local, seasonal produce. Desserts continue the theme of classic indulgence, with highlights including: crème brûlée with Pedro Ximénez prunes; chocolate pavé with pistachio gelato; and an assortment of regional cheeses.
Located within The Convent Hunter Valley, Circa 1876 sits at the heart of Pokolbin’s wine country and remains a cornerstone of the region’s culinary landscape. The restaurant’s character, from its heritage timber interiors to its working kitchen garden, is enhanced by a renewed focus on craftsmanship, sustainability and storytelling.
