The Hunter Valley's culinary scene is celebrating a monumental achievement as Pokolbin's EXP. Restaurant secures a place among the nation's elite dining establishments. In a remarkable year for chef Frank Fawkner and his dedicated team, the venue not only marked its 10th anniversary but was awarded two hats in the SMH Good Food Guide 2026 and crowned Regional Restaurant of the Year.
A Decade of Dedication Culminates in Prestigious Accolades
The success of 2025 is the result of ten years of relentless refinement. EXP. Restaurant, which prides itself on being "the Hunter Valley on a plate," champions local produce, foraged native ingredients, and locally crafted furniture and art. This commitment to provenance and place has clearly resonated with critics.
"To win Regional Restaurant of the Year on top of the two hats was amazing," Fawkner remarked. He was informed by fellow chef Garreth Robbs of Bistro Molines that this was a first for any Hunter Valley establishment. "Lots of people have been finalists but no one has actually won it, so it was a really big achievement for the team."
Fawkner is quick to deflect personal praise, emphasising the collective effort. "I tell the staff it's not about me. It's the restaurant that has the name and the reputation, it's a team effort," he says, ensuring guests receive the same exceptional experience whether he is present or not.
Evolution Through Challenge and Refinement
The restaurant's journey hasn't been without its challenges. A planned move and expansion at the five-year mark coincided with the COVID-19 pandemic, creating a period of uncertainty. However, the team persevered, transforming a former bakery space into the acclaimed restaurant it is today.
Receiving its first Good Food Guide hat in 2023 provided the confidence to continue evolving. The current tasting menu, which helped win Gourmet Traveller's Best Destination Dining Award in 2024, showcases native Australian ingredients through innovative techniques like fermentation and house-made charcuterie.
"We're always pushing forward," Fawkner explains. "The accolades we have received this year come down to lots of little things." These include a kitchen renovation and subtle dining room changes that elevated the entire experience. "We've been building on our recipes, building on our techniques - and I think that was recognised. But nothing's ever finished."
Local Roots, Global Inspiration and Future Plans
A Hunter local who grew up in Singleton, Fawkner's career began with an apprenticeship at the Crowne Plaza. He credits early mentors for teaching him about flavour and organisation, and later experiences working with chefs like Tom Aikens in London and Troy Rhoades-Brown at Muse Restaurant for instilling discipline and providing ongoing support.
When asked what sets EXP. apart, Fawkner points to the open kitchen and chef's bar, a chef-heavy team structure, and the deeply technical, long-process food philosophy. "We're putting salamis on three months in advance, we've got misos that are over a year old before we use them," he notes.
The awards have already translated into increased interest from diners across the country, allowing the business to hire an additional chef and expand its culinary ambitions. Despite offers to move elsewhere, Fawkner is committed to the Hunter. "I like to concentrate on one thing and get it right," he states.
Reinvigorated by the recognition, the team plans a series of events and collaborations for 2026, including a dinner with Ben Devlin's Pipit restaurant. EXP. Restaurant re-opens after the holiday break on December 27, serving dinner from Friday to Monday and lunch on Saturdays, ready to welcome guests to the next chapter of its story.
