Margan
Restaurant in Singleton

Premium hunter valley wines margan restaurant is located in the hunter valley winery of the same name and offers a modern australian restaurant with mediterranean cuisine. Tempting desserts may include caramel roasted peaches with vanilla bean ice-cream, raspberry sauce and honey champagne cream. Examples include confit duck with canellini beans, or linguine with field mushrooms, bacon and spinach, organic soft poached egg and parmesan. The menu focuses on fresh, sustainable cuisine that reflects the seasons. Wines of course are a focus, with suggestions offered for each dish of choice.

The business was established in 1996 and is owned and operated by Lisa and Andrew Marian who are proud to have over 100 hectares of quality vineyards, a state of the art winery and striking cellar door and Marian restaurant as portion of their onside wine tourism operations. The lovely rammed earth Restaurant and Tasting room provide the ideal setting for a unique food and wine experience. The Barrel Room is much sought behind for weddings, events and ceremonies looking for that all urgent WOW factor. It pioneered the Kitchen Garden concept in the region and is committed to the business ethos of estate grown estate made. Menus are constructed around what is harvested from the one acre kitchen garden and orchard to maintain a truly season focus. In addition, the estate produces olives, free range eggs, honey and lambs and chooses to source quality bear from local farm gate growers. Now in its 20th year of wine production, Marian is committed to looking after the land so that it is able to be sustainable for generations to come. As such, the business is determined to ensure it’s carbon footprint is as small as possible. It is one of the most accredited wine tourism businesses in the Hunter and indeed Australia, with stuffed membership with the MFA Entwine program in recognition of its environmental sustainability initiatives.

The unique variety the Hunter Valley produces. The Marian chardonnay has slightly riper fruit less oak and a trivial percentage of the complexity of the White Label. This allows the wine to concentrate on its unique Hunter Valley flavor and tannin structure. It's a medium bodied wine with huge acidity. We were the beginning to inter plant these varieties with Shiraz here in the Hunter Valley in 2010. The grapes are picked together and made as one to arrest the fruit of the Tempranillo, acid of the Graciano and tannin of the Shiraz whilst expressing the savory medium bodied nature of the climate and soil this single vineyard provides. Being the beginning Albarino from the Hunter it is difficult to know how long this wine may cellar but its balance and structure suggests it will cellar healthy for many years. As farmers managing 100 hectares of vineyard and gardens we need to ensure that our land is kept in immense condition so that it looks after us for years to come. All the wines of Marian are single vineyard wines produced from grapes grown on the Marian vineyards in the Broke Fordwich sub region of the Hunter Valley. All the wines of Marian are hand made by Andrew Marian in our 500 tonne winery in Broke. Within our 100 hectares of vineyard we have a mixture of old vines planted in the slow 1960’s to more customary Hunter Valley varieties and some newer vineyards that we have planted ourselves to alternative varieties and field blends. The ancient red volcanic soil of the Fordwich Sill creates a unique style of wine that defines the wines of Marian. From our 100 hectares of vineyards we yield the following ranges of single vineyard wines: This soil provides a unique environment for our used vines to yield wines unique in their own Hunter Valley style. We are the maximum highly accredited environmentally sustainable wine company in the Hunter Valley. With his wife Lisa, Andrew created the brand Marian and has carefully evolved the winery into the leading winery in the Broke Fordwich sub region of the Hunter Valley. Based on their vineyards that grow on the unique soil of the Fordwich Sill Andrew has a firm accepting of the style of wine he wants to provide lower his brand and how that relates to the vineyards that he grows his grapes on. Never does he bring grapes in or combine diverse regions or vineyards. As farmers we are committed to looking after the land and as such are certified with Green Table Australia as healthy as the MFA Entwine program for our environmental sustainability initiatives (first and only AV restaurant and winery). The base wine was Semillon from a ripe vintage with excellent acidity and fruit flavor. Why there's nothing like a crisp semillon from the Hunter Valley. As a result, I became very fond of the two huge gifts the Hunter has given to the world of wine: crisp, dry white semillon and earthy, moderate bodied red Shiraz, both deliciously approachable when young but also with the capacity to age for decades in the cellar, developing flavors that aren't found