Lucia is the brand new restaurant at Roche Estate in Pokolbin in the heart of the Hunter Valley. The concept and menu were inspired by leisurely Italian lunches with local wine and cocktails. It also caters for those wanting light bar snacks or something small. Come and take a look at the stunning new space and see what the food is like.
It's a beautiful sunny day when Mr NQN and I arrive in the Hunter Valley. There's not a cloud in the bright blue sky and we have just arrived at Roche Estate in Pokolbin on the corner of Broke Road and McGuigans Road.
Roche Estate is a hub of wine and food activity with an enormous natural amphitheatre, Tempus Two Cellar Door, McGuigan Wines Cellar Door, Oishii Japanese and Thai Restaurant, Goldfish & Brokenback Bar and now the brand new Lucia Roche Estate. Across the road is one of the Hunter Valley's biggest tourist attractions, the Hunter Valley Gardens.
The restaurant serves Italian-inspired share plates and stone-fired pizzas made with seasonal produce. The kitchen is led by Head Chef Jack Zideluns. All of the wines are sourced from within a 20km radius and there are Italian inspired cocktails too.
We start with a welcome cocktail - their Sicilian sunset cocktail balances blanco tequila with Aperol and freshly squeezed blood orange juice. It's delicious although strong!
We also love the light, sweet freshness of the apple mojito with plenty of fresh mint. It's a great non alcoholic alternative to a mojito.
Start with the pillow bread, which is baked in the stone oven and arrives puffy and light. We tear it open and share it along with some antipasti. I always peak early with the antipasti and this is no exception.
The burrata is a natural partner for the pillow bread and has a wonderfully oozy, creamy centre. It sits on a bed of romesco sauce.
The nduja is a fiery, spicy, spreadable Calabrian sausage with chilli and spices. I think I'm the only one at the table that seems to be able to tolerate it so this version is quite spicy. Nevertheless I adore the strong hit of chilli with every bite.
Everyone at the table goes wild for the whipped ricotta with lemon zest and thyme and olive oil. The ricotta is beautifully creamy so that it is perfect for picking up with a torn corner of the pillow bread.
The charcuterie is a standout. The wagyu bresaola is excellent and served paper thin so that it virtually melts on the tongue.
The gossamer thin Lonza cured pork loin is flavoured with fennel seeds and chilli. It's a nice alternative to prosciutto and more delicately flavoured.
Confession Dear Reader: I don't mind mushroom arancini but it's not my favourite. But this one here? Well it is divine. The arancini are golden, resoundingly crunchy balls filled with mushroom risotto sitting in aioli with crispy, deep fried enoki mushrooms and parmesan on top that really take it to another level. I am going to insist that you order this ;).
The fritto misto is a mix of fried calamari rings and prawns, served with half a lemon and a pot of aioli. The seafood is tender and crispy.
We also try the pork and fennel meatballs in Napoli sauce with leaves of fresh basil and parmigiano reggiano on top. The meatballs have an excellent flavour but are on the firmer side whereas I prefer softer meatballs. Also these are close to Sydney prices!
There are several types of pasta available and we try the pesto mafalde that are curly ribbons of pasta with basil, pistachio and pools of creamy stracciatella cheese. It just needs a touch of salt added to it and it really sings. The pasta is cooked al dente so that you get a nice ridged chew with every bite.
The prawn linguine is more of a classic linguine with a white wine, garlic and chilli sauce with chopped up prawns and drizzled with local olive oil.
The pizzas are split into traditional and modern and are fermented for 48 hours using Italian Caputa flour. I'd normally be interested in an nduja pizza or something spicy and meaty, but I didn't choose the pizzas. The Margherita is made with fior di latte, basil, San Marzano tomato and has a nice creaminess from the fior di latte cheese.
Others at the table love Capricciosa for its variety of toppings and textures with prosciutto, mushroom, olive, artichoke and San Marzano tomato.
Dessert is a baked chocolate tart with a chocolate tart shell, chocolate filling topped with a layer of whipped double cream and finished with sea salt and olive oil for a lovely nod to the Mediterranean flavours.
So tell me Dear Reader, when you visit the Hunter Valley, do you prefer a leisurely lunch or a day of wine tasting?
NQN and Mr NQN were guests of Lucia Roche Estate but all opinions remain her own.
Lucia Roche Estate
Roche Estate, Pavilion E/2144 Broke Rd, Pokolbin NSW 2320
Phone: (02) 4001 0414
Monday & Tuesday closed
Wednesday to Sunday 11:30am-9:30pm
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