Troy began his cooking career in Newcastle at the age of 16, working for a small family-owned Italian Restaurant, Pascalles. He then moved to the Hunter Valley to work for Chef Robert Molines of Robert’s Restaurant. Troy was awarded the 2005 Brett Graham Scholarship, granting him a trip and work experience a The Ledbury in the UK.
2009 saw the opening of the Muse Restaurant and was followed by Muse Kitchen in 2011. Troy has a dedicated love and attention for running a restaurant that delivers a complete dining experience through a passionate, professional team that is proud to champion Hunter Valley produce.
The restaurant has gained many wonderful accolades, which include maintaining the status of 2 Chef Hats in the Sydney Morning Herald ‘Good Food Guide’, from the 2015 publication to present. Muse Restaurant is located within the grounds of Hungerford Hill, a family-owned and operated Hunter Valley icon and a champion of New South Wales winemaking.
Located at the entrance to Pokolbin in the iconic Hungerford Hill Winery, Muse Restaurant is the creation of husband and wife team Troy and Megan Rhoades-Brown.
Troy and Megan opened Muse to offer a complete dining experience. With Troy applying his creativity in the kitchen and Megan her expertise in leading the front of the house, Muse soon becomes renowned for not only its food but also for its professional and friendly service.
Offering a season driven Contemporary Australian menu, the food is fresh and exciting without overcomplicating the ingredients. Using quality produce, sourcing locally whenever possible, the dishes show technique, restraint and respect.
“At Muse, we are very passionate about sourcing the best produce. Locally when possible it’s these producers and suppliers that have the same attention to detail and love for their work as our chefs in the kitchen,” Troy says.
The Muse team plants, runs and maintains an onsite farm garden at the restaurant and their home where they grow seasonal vegetable patches. These gardens successfully produce heirloom vegetables, edible flowers and herbs for the menus.
“We see food as an art form and chefs as the artist. We stay inspired by changing our menu seasonally. This keeps it fun and fresh for both our patrons and chefs. Muse has a relaxed atmosphere and suggests making an evening of it as our food takes time and care to prepare,” Troy said.
If you consider yourself a bit of foodie, someone who loves seeking out chefs who take their food, flavours and service to another level, then the Hunter Valley’s award-winning restaurant, Muse Dining, has more than likely popped up on your radar.
Located on Broke Rd in the Hunter Valley, Muse Dining’s spectacular building sets the scene for what becomes a food journey to remember. Contemporary yet warm and inviting, Muse is an inspired venue for conversation, ideas and indulgence, both literary and epicurean.
The structured sculpted in stone like wood is the ideal place to admire the dexterity of the chefs as they work with the fresh products. The “lounge” will simply complete a perfect culinary experience.
The menu is a main driving force in getting customers in the door, and they want to pay for the quality they are receiving. The prices on the menu directly affect your restaurant’s profitability and these guidelines can help you get the most out of your pricing decisions.
Muse Restaurant offers Contemporary Australian cuisine, with a focus upon the Hunter Valley, featuring seasonal, high quality produces. Dietary needs happily catered to with prior notice, our vegetarian menus are priced as per our standard menus. Group menu options may be required, dependent upon your reservation size and time of visit. Pricing and menu options will be advised upon large party inquiries.
You can find Muse in the heart of NSW wine country, housed in a grand industrial building on the Hungerford Hill estate. The menu is packed with flavour latterly leaning towards Japanese ingredients – an entrée of deer tartare with puffed buckwheat and shimeji is shaped like gyoza in pickled turnip, and seasoned with ginger, sesame and katsuobushi.
Miso cream, yuzu and ginger bolster the umami levels in cuttlefish that’s been cut into thin noodles. Alongside international wines on the list, there’s a good selection of local drops; the main course of venison with horseradish and pearl barley pilaf could go with a glass of Hungerford Hill shiraz, or equally a premier cru Burgundy. Service is nicely orchestrated around the vast room.
The palate-cleansing apple, rhubarb and raspberry granita triumphs, but if you want more, the signature Muse dessert of coconut mousse in a chocolate shell is worth considering, too.