FULL of hope, Hunter restaurants are getting ready to resume dine-in operations later this month.
Among them are Margan Restaurant at Broke, Boydell's Restaurant at Morpeth, Subo at Hunter Street West and Chris and Ami Thornton's Restaurant Mason in Newcastle's East End.
The Mason duo are planning to reopen for in-house dining from Wednesday, October 20, Margans on Friday, October 15 and Subo and Boydell's on Wednesday, October 13.
In the interim Subo and Boydell's are continuing their online takeaway menu and the Thorntons will offer their $65 per head two-course and $75 three-course Mason at Home takeaway.
Mason
That Mason menu is:
Entrees: Barbequed king prawns, celtuce, ruby grapefruit, watercress, buttermilk, green onion and seeds; glazed lamb shank, pumpkin, English spinach and chorizo; red onion tarte tatin, globe artichoke cream, asparagus, salt and vinegar crisps.
Mains: Slow-cooked Wagyu beef, smoked onion soubise, kimchi, charred broccolini and jus; Redgate Farm duck Maryland, mushroom and farro risotto, red mustard leaf and parsley butter; potato gnocchi, heirloom tomatoes, stracciatella, smoked eggplant and basil oil; steamed cod, celeriac puree, spring vegetables and champagne beurre blanc
Desserts: Slow-roasted apple, katifi, brillat savarin and salted caramel; baked strawberry and custard tart and white chocolate cremeaux or cheese plate.
Margan
Lisa Margan and head chef Joey Ingram have been providing their Margan Heat and Plate at home meals, which have now ceased. Now they are preparing to open the refurbished restaurant from October 15 for Friday, Saturday and Sunday lunch and Friday and Saturday dinners.
There will be a new menu featuring spring produce from the Margan Kitchen Garden.
Features of the menu are Murray cod, preserved lemon, kefir cream and baby garden vegetables; leek custard, late winter kales, roasted onion sauce and baby leek; spinach pappardelle, rainbow chard, ricotta salata and preserved shiitake; Binnie Beef grilled Wagyu, garden asparagus, cured egg yolk and black olive; orchard citrus and white chocolate dessert.
Subo
Until its October 13 dine-in reopening, Subo, Newcastle's only hatted restaurant in the most recent Good Food Guide awards, is continuing its Subo at Home special occasion pickup meal.
It offers oysters and a gourmet cheese course to create a five-course menu of semi-prepared ingredients for pickup.
Vegetarian options are available and as well as a selection of beverages from its restaurant list.
Phone orders on 4023 4048 taken Wednesday to Sunday, closing 5 pm the day before collection.
Prepaid advanced orders are to be collected Thursday to Sunday strictly between 3 pm and 5 pm only.
Covid rules
With restaurants reopening it's expected all guests will need to be masked up to their arrival. At check-in they may be required to take a body temperature test and will be obliged to sign in using the QR code and to show proof of double vaccinations.
Other conditions which probably will apply universally in reactivated restaurants are:
. No entry to people who have been in a known pandemic hot spot or have arrived back from overseas in the past 14 days or have been in contact with someone who has COVID-19 or is awaiting test results.
. Physical distancing to be observed and groups of diners not to exceed 18 unless exclusive use of the restaurant has been booked.
. Sanitise hands before being seated at your table and after visiting the lavatory.
