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I would have rated this place higher than 6/10 though was taken aback by the fact that when we chose the Tasting Menu, we couldn’t swap a dish with another on the a la carte because my wife wasn’t keen on the ingredients of one dish on the Tasting Menu. We were happy to pay extra for the swap but politely denied the flexibility.
Beautiful restaurant that provides fresh flavoursome and locally grown food. The service was friendly and very helpful. The birthday dessert was a lovely surprise. Thanks Margan’s- we will be back.
Absolutely fabulous restaurant, from the incredible service to the exquisite food it was an extraordinary experience. Will be visiting again and thank the Margan team for their attention to detail, their knowledge of the food and wine and overall hospitality. Extraordinary....
Excellent fresh food, great service and exceptional wine. The menu is imaginative and diverse, the quality of the food is beyond expectations and the ambiance of the dining room is conducive to good conversation and enjoyment of the meal.
Most enjoyable way to finish a weekend at the Hunter Valley. Food is first class and Abby was a delightful waitress. We have been coming for years and it never disappoints.
Fantastic find in the Hunter region Make the effort to eat here.. you will not be disappointed
Food was underwhelming for the hype.
It was a little cold in the restaurant. The food was lovely but not quite as tasty as we were expecting. We definitely enjoyed it though.
Every dish is surprisingly tasty and love the fresh ingredients idea! Definitely will visit again
All good. The staff were great
Loved it, great experience. Highly recommend.
Beautiful food and wine, service great ..only one negative is one of my real pet peeves: flys inside and around the food/ dining area. Doors to outside left open obviously for service inside and outside but when I kill one fly on the window and four to five others buzzing around inside it annoys me...almost to the point of walking out. Please manage this better.
Great menu and matching wines.
Margan restaurant is amazing. The food and the service are the absolute best. The number one restaurant in Australia in my opinion.
It was okay, but no over joy.
Excellent food and great service
Our hostess was very knowledgeable on the menu and where / how the food came to be at our table, her personable nature made the meal even more special because of this. Wonderful place- highly recommendable.
Amazing setting (ask for a table outside as the views are incredible - they have blankets and heaters during Winter), wonderful service and they even whipped up a special dessert for my husband who was celebrating his birthday. Highly recommend.
Great way to see and understand what the Hunter has to offer - become a member and it gets even better..,.
Enjoyable lunch, lovely service, didn’t disappoint
1238 Milbrodale Rd, 2330, Broke, Australia
Go for Broke
Regular visitors to the Hunter know to make a beeline to Margan’s in Broke for great wines paired with great food. Margan Restaurant has quickly become a Hunter institution known for its commitment to ‘estate grown, estate made’ produce. They craft their menus around the seasonal harvest from the one-acre kitchen garden and orchard – they also have their own olive trees, free-range chickens for farm-fresh eggs, honey and lambs. At Margan, it’s all about minimising the carbon footprint so that the land remains viable for generations to come (they are proud to be the first Hunter Valley restaurant & winery certified for their environmental sustainability initiatives). And of course, the food and award-winning wines by Andrew Margan. In fact the restaurant is awash with awards including 5 Star Winery James Halliday Wine Companion 2009 – 2014, Sustainable Restaurant of the Year in the SMH Good Food Guide 2012, and the 14 Top Ten Regional NSW Restaurants in the Gourmet Traveller Guide in 2013 and 2014. The menu changes regularly but you might find such local delights as dry-aged pasture fed Wagyu with bone marrow, smoked potato and heirloom carrots (paired with a Margan Shiraz), Jerusalem artichoke with gruyere, Margan hen’s egg, pickled celery, walnut (try it with a pinot gris) or local squab with black pudding, onion, apple and yakon (recommended with a Margan White Label Barbera). And let’s not forget the to-die-for desserts which could feature a honeycomb parfait with Holy Goat mousse, pomegranate and Chai doughnuts.
Best dish: Seared venison with beetroot and gin, endive and horseradish
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