In the heart of the Hunter Valley, a culinary renaissance is underway at the historic Circa 1876 restaurant. Executive Chef Anthony Fullerton has been entrusted with a significant mission: to rebuild the establishment's reputation as a premier dining destination from the ground up.
A Foundation Built on Flavour
Chef Fullerton's philosophy was forged in the fires of a classic French kitchen in New Zealand, where he learned an enduring lesson: flavour is king. This foundational principle, alongside an emphasis on technique and premium ingredients, has guided his entire career spanning more than 35 years.
Now at the helm of Circa 1876, located within The Convent Hunter Valley boutique guesthouse in Pokolbin, Fullerton is applying this wisdom. The restaurant is housed in a picturesque historic slab hut, the birthplace of Pepper Tree Wines, which exudes rustic charm with its warm timber, vaulted ceilings, and a large kitchen garden.
Crafting a Menu of Provenance and Seasonality
Fullerton's approach champions seasonality and local provenance through a French provincial menu that blends classic technique with a modern Australian sensibility. He is committed to making almost everything in-house, moving away from heavy cream-based sauces towards complex, multi-layered stocks that provide remarkable depth of flavour.
His impressive career includes being named AHA National Chef of the Year and NSW Regional Chef of the Year in 2022. Prior to his current role, he led the Bull Bell Steakhouse at The Gem Hotel in Griffith to be recognised among the World's 101 Best Steak Restaurants in 2023.
A recent tasting of his new menu showcased this dedication. Starters included Seared Scallop with cauliflower and chorizo crumb and Beef Tartare with brioche. For mains, the Manning Valley Grassfed Striploin and Aquna Murray Cod demonstrated a masterful handling of local proteins. The menu is a direct reflection of the region's bounty, with Fullerton actively securing relationships with local suppliers like Michael Robinson from Hungerford Meat Co for dry-aged beef.
Looking to the Future
The revitalisation of Circa 1876 is an ongoing process. The Convent's rooms, kitchen, and restaurant are slated for renovation in early 2026, which will also see Restaurant Eighty-Eight reopen for lunch service. Fullerton has been personally overseeing every dinner service to ensure quality, and the feedback from diners has been overwhelmingly positive.
Looking ahead, special festive menus for Christmas Day lunch and New Year's Eve have been prepared, offering guests a chance to experience this culinary revival during the most celebratory time of the year.
With a clear vision and an unwavering commitment to flavour, Anthony Fullerton is not just cooking meals; he is meticulously rebuilding a Hunter Valley icon, one exquisite dish at a time.
