There's great reason to celebrate with the new Restaurant Sanctuary opening its doors at the iconic Peppers Guest House in the world famous Hunter Valley of NSW.
The new restaurant opening marks an old friend and a familiar face teaming up to bring tantalising new tastes to food lovers in the Hunter Valley.
The award-winning* Chez Pok restaurant at Peppers Guest House, much like an old friend to many regular visitors and locals, has been reborn as the new Restaurant Sanctuary, and welcomes the overseas return of a familiar face to its kitchen, executive chef Michael Bolam.
Commencing his career at Peppers under the careful eye of highly regarded Jamie Hartcher, Michael Bolam toured the world to hone his skills at such establishments as Brett Graham’s legendary three star Michelin Star Ledbury Hotel in London, before returning to Peppers and his favourite part of Australia, renowned for its fine quality of food and wine.
“It is so fantastic and exciting for me to come home to work in the Hunter,” says Michael.
“Having grown up here, I already know that the local produce is so rich in both the quality and diversity available – and anyone who is food savvy will sing the praises of freshness, flavour and quality of produce straight from the farms. There’s nothing like it.”
Michael is looking forward to taking full advantage of the wealth of flavours available for the new menu.
“I mean, just some of these include the quality beef, venison and seafood, the wonderful free range eggs and fresh poultry, the beautiful fruit and vegetables, the olives and oils, cheese – and of course the wines!” says Michael.
“Restaurant Sanctuary is about delivering a whole dining experience – from top quality local produce with simple defined flavours whilst making the most of seasonality.
“These ingredients combined with the friendly and professional Peppers service combine for a memorable visit.”
Diners will no doubt melt at some of the new offerings on the table, including the Restaurant Sanctuary signature dish of Roast Partridge with Marsala poached Date and Foie Gras, Confit Legs and Pomme Puree, which Michael has designed to exemplify the theme of local produce and quality ingredients.
And wine connoisseurs haven't been forgotten of course, with an extensive wine list offering the best examples of local varieties, such as De Julius Reserve Shiraz and Broken Wood ILR Semillon, but also new world wines such as Belabula Temparillo and Margan Barbera.
The theme of the list is consistent with the restaurant food philosophy and seeks out the best example of each variety and vintage to enhance the overall dining experience.
Michael expects a most popular option to be the Restaurant Sanctuary Degustation Menu, delivering five different courses all perfectly matched to five wines.
The launch of Restaurant Sanctuary is also timed with a comprehensive refurbishment, using well regarded interior designer Chris Cole Clark.
Chris has created 'a contemporary and refined, warm and relaxed atmosphere with a touch of art nouveau romance'.
“Black baroque furniture is complemented by engraved glass mirrors and flamboyant lighting throughout - the restaurant exudes the atmosphere of Peppers,” Chris says of the stylish project.
The new spectacular dining experience to be discovered at Restaurant Sanctuary is expected to truly enhance visits for new and returning guests, and locals alike, at Peppers Guest House.
Nestled in the heart of New South Wales wine country and surrounded by beautiful gardens and vineyards, Peppers Guest House is one of the Hunter Valley's best loved retreats, where comfortable, elegant accommodation is matched with a reputation for exceptional food and wine experiences.
For information or to make a booking please contact Peppers Guest House on +6 2 4993 8999
