A Decade of Excellence: Celebrating 10 Years at Hunters Quarter

Source: Hunters Quarter

When restaurateur Jen O'Brien and Chef Brian Duncan opened Hunters Quarter in 2016, they brought a vision of fine dining to the Hunter Valley that would set a new benchmark for the region. Nestled within the premium Pooles Rock Vineyard in Pokolbin, their restaurant has become synonymous with elegant, seasonally driven cuisine and breathtaking vineyard views.

A decade on, Hunters Quarter has much to celebrate. The restaurant has earned an Australian Good Food Guide Chef Hat every single year since opening, placing it among the top one per cent of restaurants in Australia. For eight consecutive years, it has held the coveted title of People's Choice Number One, a testament to the exceptional dining experience that keeps guests returning year after year.

Behind this success is a husband-and-wife partnership built on complementary strengths—Brian's distinguished culinary career spanning Michelin-starred kitchens in London to Sydney's premier restaurants, and Jen's talent for creating a welcoming atmosphere where fine dining feels like an extension of home. Together, they've weathered challenges including the pandemic, raised a young family, and built a loyal community of guests who return to celebrate life's most precious milestones.

As Hunters Quarter marks this significant anniversary, we spoke with Jen and Brian about their journey, the evolution of their restaurant, and what the next decade holds for this Hunter Valley dining icon.

Congratulations on reaching your 10th anniversary! When you first opened Hunters Quarter in 2016, what was your vision for the restaurant, and how does the reality of what you've built compare to those early dreams?

We had visited Pooles Rock to do some wine tasting, and the vineyard literally took our breath away. I had followed its history from Sydney, so when the site became available in 2015, I could envision guests dining in the space and enjoying the view over the vines. Pooles Rock has always been a premium brand, and I wanted to have a dining experience to match.

Now ten years on, with countless guests, the vision is now a reality. I wanted guests to experience the same sensory overload on arrival that I did upon entering the space and know they have reached a destination not only a restaurant. I have always had a strong vision of fine dining in an Australian environment. The space immediately evoked a fine dining experience with a modern twist. Finest of foods, along with the tranquility of the site, and simple, elegant dining. It has now become a dining staple in the Valley.

Looking back over the past decade, what would you say are the three most pivotal moments or milestones that have defined Hunters Quarter's journey?

Professionally, earning our Chef Hat in our first year of trade was a significant milestone—it validated what we were trying to achieve. Then, reaching People's Choice Number One and maintaining it for the past eight years has shown us that guests truly connected with our vision. Trading through COVID was incredibly challenging and forced us to completely change our business model, but we came through it.

On a more personal level, the defining moments have been witnessing our team's lives unfold—celebrating 60th birthdays together, supporting each other through the loss of parents, and welcoming new children. Those shared experiences have deepened our connection as a family, not just a team.

As a husband-and-wife team running HQ for 10 years, how has your working partnership evolved? What have you learned about each other—and about yourselves—through this decadelong journey?

Working alongside each other’s careers over the last thirty years has strengthened our confidence in each other’s abilities. Understanding the different timing of each other’s roles. We opened HQ with a young family at home, so we needed well-defined roles to support both our family and the new business.

Brian, with menus changing every six to eight weeks, you've created hundreds of dishes over 10 years. How has your cooking style or philosophy evolved during this time, and are there any signature dishes from the early days that guests still ask about?

Guests often request dishes from past menus and then request dishes from the current menu. Our menu has always been driven by seasonal produce and availability. Fresh produce is essential to any menu's success, and it has been my primary focus for over 10 years.

I have noticed an industry shift toward making the dish's main ingredient the focus, with supplements or condiments sold separately. I would say the signature dishes from our early menu that diners still ask about are our dumplings, which, over the years, have undergone many changes to stay modern.

Source: Hunters Quarter

Over 10 years, how have your relationships with local Hunter Valley producers deepened? Are there suppliers you've worked with since day one, and how has the regional produce scene changed?

When opening Hunters Quarter after building strong relationships with suppliers in Sydney, I was hesitant to replace them; however, over time, I have found that our products in the Valley and surrounds have been very reliable. I have seen the availability of unusual products, which always keep a menu interesting, become increasingly available. I have started working with smaller suppliers that offer tailored products and/or services to meet our needs.

You've earned an Australian Good Food Guide Chef Hat every single year since opening—a remarkable achievement. What does this consistent recognition across a full decade mean to you personally and professionally?

I believe the Hunter Valley should be recognised as both a food and wine region and a tourist destination. The Australian Good Food Guide has supported HQ and the Valley, helping us maintain a professional level in the industry. I am proud of our team for continually working to support the industry.

Jen, after 10 years of welcoming guests to what you’ve previously called "an extension of your home," have you built a community of regular guests? What does it mean to have people choose to celebrate their special moments with you year after year?

We are very proud to have many returning guests who have regularly supported HQ. We feel honoured to be selected to host events in our guests' lives, from the birth of a child to a 50th wedding anniversary, life achievements, and milestone birthdays. I can feel emotional alongside the guests personally as I witness their joy.

What are the biggest lessons you've learned about running a fine dining establishment in regional Australia? What advice would you give to your 2016 selves if you could go back?

Take time at the beginning of each day for your family instead of trying to fill every moment with work. I have learnt over time that taking some time each day helps me be more productive.

Over 10 years, you've hosted countless weddings, anniversaries, and milestone celebrations. Are there any particular stories or moments that capture the heart of what makes these HQ celebrations so special?

Watching our kitchen team and floor management, who were moved to tears, during the dinner celebrations of a newly engaged couple. Some moments in time cannot be expressed in words. It is more about the atmosphere and all the moving parts of dining that come together to create that special moment.

As you look toward the next 10 years, what are your hopes and plans for Hunters Quarter? What do you want the restaurant to become, and what legacy do you hope to create in the Hunter Valley?

We are more than proud of our Hunters Quarter team, and we have witnessed their growth within the business. We envision their growth further within the business. The plans for Hunters Quarter are to maintain standards and develop the industry.