Hunters Quarter: Simplistic and Extraordinary
Nestled within the picturesque Pooles Rock Vineyard, Hunters Quarter is more than just a restaurant—it’s an experience.
The stunning 360-degree views of lush vineyards and surrounding mountains create an unparalleled setting for an unforgettable meal. As if that wasn’t reason enough to visit, Hunters Quarter has again been awarded an Australian Good Food Guide (AGFG) Chef Hat for 2025. This prestigious accolade places the restaurant among the top one per cent of restaurants in Australia, and they have received this recognition every year since they opened.
Chef Brian Duncan has a distinguished career that has spanned some of the finest kitchens in the world. From the hallowed halls of The Dorchester (three Michelin stars) and Claridge’s Hotel (one Michelin star) in London to Sydney’s renowned Level 41 and The Establishment, Brian’s journey has been one of relentless passion, precision, and pursuit of perfection. Since 2015 Brian Duncan has poured his heart and soul into Hunters Quarter, creating a fine dining experience defined by elegance, simplicity, and an unyielding respect for quality ingredients.
Brian’s love for food was born on the mid-north coast of NSW, where he spent much of his childhood on his family farm. Long before ‘paddock to-plate’ became a culinary trend, Brian understood the magic of fresh, seasonal produce. This philosophy, combined with his admiration for classical French masters such as Alain Ducasse and Paul Bocuse, has
shaped the refined yet approachable cuisine at Hunters Quarter.
“My favourite place to work before Hunters Quarter was probably The Dorchester in London,” Brian reflects.
“Everything was done properly—not just the cooking, but the way the kitchen and staff were managed. I admire the classics, and I was lucky to have great mentors early in my career who instilled in me the importance of respect in the kitchen.”
Jen O’Brien, who manages the business operations of Hunters Quarter, has been instrumental in shaping the restaurant’s ethos.
“We consider Hunters Quarter an extension of our home,” she says.
“When people dine with us, they become part of our family. We want them to relax, celebrate, and immerse themselves in the food, the wine, and the spectacular views.”
At Hunters Quarter, the secret ingredient isn’t just in the dishes—it’s in the people.
“Our team is our family. Morale is everything. We take care of one another, and that translates into the exceptional service and experience our guests receive. If morale is low in a restaurant, staff are unable to deliver a good customer service experience. We are incredibly proud of our staff; they always go the extra mile because they love their work!”
With the cost-of-living crisis and interest rates still biting, the industry as a whole is struggling, particularly fine dining. Jen is keen to acknowledge the continued support of their regular patrons.
“We’ve had customers who have visited every Valentine’s Day for four years, others who delivered gifts to one of our staff members who had a baby, and one patron delivered a homemade Christmas cake to the staff. There was one lady, a home economics teacher, who visited us every single week since we opened to treat herself to a glass of Semillon and
a plate of oysters. It was her special treat for herself. When she passed away, all our staff attended her funeral, and we included her shortbread in our menu. It was so special. It’s this level of support that keeps us going, and we couldn’t be more appreciative.”
The heart of Hunters Quarter lies in its menu—a celebration of fresh, locally sourced ingredients, changing every six to eight weeks to reflect the best of the season. The three-course à la carte menu ($110 per person) and five-course degustation menu ($150 per person) offer an exquisite journey through Modern Australian cuisine.
Brian’s masterful technique and creative flair are always in evidence. His uncompromising insistence on the highest quality produce means that dishes are deceptively simple, allowing for the freshness and quality of his ingredients to shine through. He has an unerring ability to create a truly special dining experience backed up by exceptional customer service. With a menu that changes frequently, it’s challenging to mention specifics, but the degustation menu is the best value, providing a fabulous opportunity to try multiple dishes.
With stunning architecture and an extraordinary fine dining experience all set in a spectacular landscape, it’s worth the two-hour trip from Sydney, or better yet, a 25-minute helicopter ride! If it’s something truly special that you’re after, a milestone celebration or significant event, Hunters Quarter will deliver unforgettable memories.
Hunters Quarter is located at 576 De Beyers Road, Pokolbin. Bookings can be made online at www.huntersquarter.com.
