HISTORIC LOCATION

Building facade and interiors are meticulously restored

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ORGANIC KITCHEN GARDEN

We are passionate about fresh local produce

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'FARM TO FORK'

Dining Ethos

Award Winning Restaurant

Dine under the whimsical luxury of classical chandeliers in the grounds of one of Australia’s most picturesque wineries.

Set in the expansive acreage of the luxury boutique hotel The Convent Hunter Valley, and surrounded by rich produce filled kitchen gardens -  Circa 1876
is a tranquil culinary treat pleasing to lovers of both food and wine.

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Circa 1876 is inherently special and the Escarpment Group ensures that all diners experience an exceptional culinary journey with emphasis on seasonal produce and second to none service.

Trent BarretExecutive Chef 

Trent Barrett comes with years of Executive Chef experience and a passion for organic produce and farm to fork dining. He lovingly tends to Circa 1876 onsite kitchen gardens and chicken coop with our Head Gardener Damien, carefully curating the rows of crisp vegetables and delicate eggs that features on the menu. Trent is also our resident bee keeper on site!

Circa TeamRestaurant Kitchen Team

Our Circa 1876 team are a magnificent mix of highly skilled chefs, each with their own unique passion. Foraging and organic produce rate high amongst the preferred down time activities for our culinary curators, which can be seen in the dishes offered on our broad and hearty menu. The finest of farm to fork dining tenderly brought to you by the cream of the cuisine crop.

CassieRestaurant & Events Manager

A dedicated and experienced manager who will work with you on every step of the event planning process. Cassie has looked after hundreds of magical weddings at our premier venue and is truly a romantic herself. For an unforgettable event, dream wedding or simply special occasion, Circa 1876 will ensure it's a special one!

Circa Gardens

A true 'paddock to plate' dining experience

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Kitchen Garden

Damien our head gardener is currently preparing the kitchen garden beds for the cooler months. This involves, air rating the soil, adding in organic material (compost) such as the fallen leaves and adding in organic fertiliser. This process is completed in sections as the vegetables etc are harvested.

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Beautiful Bees

We have had a new rack arrive for the top of the beehive, with another 8kg of honey expected on top of our usual 16kg harvest of honey every few months. The flavour of our honey has changed since last harvest due to the change in the kitchen garden. Executive Chef Trent Barrett has said that the flavour of the honey is different. The honey is darker in colour, more rich depth of flavour and a little less floral that than the Spring harvest and a sweeter note to it.

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Our Chickens

With the changing weather, the chickens are preparing to moult. They will drop off in egg supply while they are producing more feathers (which happens on average once a year).

We are now able to use the ash from the fireplaces in Circa for the dust bathing areas for the chickens. This helps the chickens to control parasites such as mites and lice. The chickens flick the dust up on their back and fluff and shake their feathers around.

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Opening Hours

Open Friday to Tuesday

(Closed Wed & Thu)

Lunch: 12.00pm - 2.30pm

Dinner: 5.30pm - 9.00pm

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Telephone:

+61 2 4998 4999

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