Our opening hours are:
Mon – Sun – Lunch 12:00 – 3pm, Dinner 6pm – late
Circa 1876 is committed to minimising the eco footprint attributed to each dish on our menu. Where possible we use only local ingredients, with the majority of our veggies coming direct from our onsite farmers garden.
The vibrancy of flavours and incredible seasonal special menu items are a testament to this commitment.
With a strong mix of comfort food and experimental twists on old favourites, the menu at Circa 1876 is one that both aims to please your palette, and urge you to enjoy new textures and accents in your dining.
It is a moorish menu that is best paired with a boutique beer or wine.
The rich soil in which our local vines flourish also sets the scene for the local produce used in Circa 1876 dishes.
Bringing such a magnificent taste to our vegetables and herbs you can taste the round woody accents that you will also note in the surrounding grapes.
Full circle organic dining at its best.
Trent Barrett comes with years of Executive Chef experience and a passion for organic produce and farm to fork dining.
He lovingly tends to the Circa 1876 and Restaurant Eighty Eight onsite farmers gardens and chicken coop with our Head Gardener Damien, carefully curating the rows of crisp vegetables and delicate eggs that will become features on his menu.
Trent is also our resident bee keeper on site!
Dine under the whimsical luxury of classical chandeliers in the grounds of one of Australia’s most picturesque hinterlands. Set in the expansive acreage of the glamorous guesthouse Peppers 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.
The Circa 1876 is nothing short of spectacular. Crispy farm fresh veggies, delicately applied spices, and adventurous presentation are teamed with an in depth understanding of how to present the perfect cut of meat.
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.
The interiors of the restaurant are also stunning – a lot of the original 1876 cottage has been preserved with some newer modern additions that reflect the aesthetic perfectly.
Autumn’s menu includes a roulade of duck breast and jamon with pickled baby beetroot and braised beetroot greens; and a parcel of ocean trout and kingfish with celeriac, creamed garlic spinach and ocean trout roe. The produce is the star.
FINE DINING RESTAURANT Sponsored by Alsco WINNER – Circa 1876, POKOLBIN
The Savour Australia HOSTPLUS Awards for Excellence is a nationally recognised, independently judged awards program that recognises exceptional service and culinary talent across Australia.