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Coquun – Maitland, NSW, Australia

Posted on Jan 14, 2019 in Bars, Restaurants

Coquun – Maitland, NSW, Australia
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Finally, there is somewhere in Maitland to get excited about!

We dropped in to Coquun initially for an after work drink and were so pleasantly surprised we returned for dinner the following night.

The welcome was warm and professional so first impressions were positive. Daniel and his terrific team were friendly and attentive, working the room casually without hovering. They all appeared to be genuinely happy and enthusiastic about their offerings.

The space is relaxed with a beaut view over the Hunter River. Design is fresh and crisp (modern bistro style). Downstairs has a number of seating styles inside full height windows separated by sections of wood panelling. Air con works a treat! Upstairs follows the same theme just a little more dining room style. Outside tables are sheltered by large umbrellas and I’m sure they will be very popular but it was a touch too warm on the weekend we were there.

Superb food. The menu is adventurous and clever with a focus on native food from local producers where possible. Yes, there are a few native words that will be unfamiliar to most (me included!) but the lovely staff are more than happy to repeat details a number of times so it’s certainly not problem. More importantly, the execution and presentation were even better. My favourite dish was the crispy skin chicken with whiskey corn foam, caramelised carrot puree and pressed cucumber. I don’t normally opt for chicken when dining out but it was the foam that caught my attention and it was delicious. The entire dish was. Wine and beers are primarily sourced from the Hunter Valley – (Usher Tinkler is a personal favourite and it’s not often they make it onto a small wine list). I look forward to trying them all! Value for money is excellent given the quality and serves are not small.

Maitland has been waiting too long for something of this standard. We were seriously impressed. Fingers crossed it gets the support it deserves and, in turn, attracts similar company. By the way, happy hour is 4.00pm to 7.00pm.

Local smoked karay tartare, chilli, finger lime, beetroot, cured egg yolk

Burrata, heirloom tomato, cucumber, lemon sorbet

Fresh pir(a)pa, brown butter aioli, tomato concasse, crispy duck skin

Crispy skin chicken, whiskey corn foam, caramelised carrot purée, pressed cucumber

Paper bark steamed makurr, pir(a)pa bisque, native wild rice textures

Karay, beetroot meringue, green apple textures, sweet pea gel

Carnival apple, salted caramel, pineapple crisp, strawberry gum gelato

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