Important Stop Press

The restaurant is closed from Monday 19th to 26th inclusive.

Lunch - Tues 27 - Sat 31st Dec (every day including Thursday)
Dinner - Fri 30th & Saturday 31st            (New Year's Eve dinner )

Sunday Jan 1st - closed and back to normal on Jan 2nd.

New Year's Eve Dinner

Are you looking for a quiet yet enjoyable start to the new Year? No noisy parties, a peaceful setting, fine food, fine wine and a relaxing atmosphere?
Why not spend the last evening of the year (31 Dec'11) at Cracked Pepper Restaurant?
The menu gives you a choice from four entrees, four mains, and four desserts, a complimentary glass of sparkling and canape, hot crusty bread roll with dukkah and local olive oil, leaf tea or espresso coffee with petite fours - all for $85!

That's terrific value for a three course dinner with all the extras for just one price. Book early to avoid disappointment - seating is limited.

Public Holiday Surcharge

Recent reversal in the law has resurrected the 10% charge again.

From the Hunter

From our Local Wineries:

It's the time of year when vines are showing peak growth with lush green canopies hiding the grapes. Heavy & continuous rainfall is a constant concern to the vineyard managers as they need to spray early to prevent mould on the grapes. What is needed is plenty of dry, warm weather and gentle winds. Will our changing weather patterns deliver what is needed?

We must congratulate the team at Mistletoe wines for taking out the NSW wine of the year with its 2009 Reserve Chardonnay. This is an achievement for a boutique, family owned winery.

Congratulations also to Wombat Crossing for their achievements having been awarded the Trophy for the Best 100% Hunter Valley Red Wine, and the Trophy for the Best 2010 Chardonnay.

From the Kitchen

From the Chef:

Even if the sun is reluctant to adorn our skies for the start of Summer, our new menu selection is bursting with colour, and tastes. It is as extensive as ever, with a special focus on new and enticing deserts and lighter fare to match the warm weather.

Coeliacs can splurge on any of these desserts - the classic Peach Trio; Summer Sensation with its marshmallow cream, fresh mango & pineapple 'trifle'; or the silky dark chocolate pannacotta, with its 'hat' of white chocolate shavings, and rich berry compote, blueberries and crunchy chocolate. For the sweet tooths and non coeliacs a tartlet of caramelised bananas topped with the slightly nutty taste of crème fraîche which literally melts into the dish. Hint: Use your fingers to pull apart the pashmak (persian fairy floss) and wipe it in the sauce of the sweet banana and melted crème fraîche in the dish.

More twists on old favourites. Gnocchi - little puff balls made from ricotta, light & feathery in a sauteed tomato and chives sauce melt in your mouth. The warm stack of Haloumi contrasts with the Melzanne (roasted slices of eggplant) and slow roasted Roma tomato. The warm salad is a tangy medley of sauteed sticky rice, cucumber slivers, chilli and roasted peanuts with coconut & lime chicken. 'Caprese' salad, and "Salade Niçoise'. This French summer salad traditionally features lettuce, green beans, tomatoes, cucumber, potatoes, boiled eggs and tuna. Our variation includes crispy skinned Atlantic salmon fillet, steamed chats, and soft poached quail eggs.

Plenty of choices for everyone with or without dietary needs, all heralding in the season's fresh and local produce.

We wish you a Merry Christmas and look forward to serving you after the Christmas break (Tuesday Dec 27th)

From the Restaurant

Running neck to neck in popularity so far are the Summer Fruit Sensation & the Silky Dark chocolate Pannacotta. Which do you prefer?

Meet our 'Rising Stars':

We have two apprentice chefs.  Addison, who has worked for Julz for four years, finally took up a TAFE bakery apprenticeship; despite TAFE taking several weeks to agree that she would gain enough practical experience in Cracked Pepper's kitchen!  She has completed her first year and won a 2nd place medal against an experienced 4th year student in a recent 'bake-off'.

Addison is responsible all the bread, pastries, pasta, pizza bases, ice-creams & Desserts. All the sweet garnishes were her idea, which not only gives her great work experience for her four year course, but also an outlet for her creative talents.

Julz's other apprentice, is Daniel, whom you may remember from a previous newsletter, won the Ben Chifley scholarship last year.  He has completed his 2nd year in commercial cookery and continues to provide a solid supporting role in this busy kitchen.

He created the gluten free tempura for a seafood or vegetarian option in this menu selection. Like so many boys, he has developed good butchery skills very quickly & so looks after most of the meat & poultry preparation.

New products:

Haloumi, traditionally is made from a blend of cow, sheep and goats milk. This Australian version is made from cows milk flavoured with tiny specks of dried mint.

We are using some Tasmanian pure Wasabi, which has a clean, fresh, subtle & fragrant taste. More information......

Connect with us

Have you used our new easy to use online booking system? You'll find it really easy to use. It's on Facebook, our website as well as on Australian Good Food Guide, & Best Restaurants.
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