Muse Restaurant named Regional Restaurant of the Year in Good Food Guide 2027

Photo credit: Emily Weaving

It's a big moment for Hunter Valley dining, with Muse Restaurant taking out Regional Restaurant of the Year in the Sydney Morning Herald Good Food Guide 2027, while retaining its Two Hats for the twelfth consecutive year.

For chef and owner Troy Rhoades-Brown, who opened Muse at just 24 years old, the recognition marks another milestone in a journey that began almost 18 years ago.

Since opening in 2009, Muse has established itself as one of the Hunter Valley's most celebrated dining destinations, with Troy and his team continuing to evolve what the restaurant has to offer.

And while the awards are certainly worth celebrating, for Troy, it's the people who have helped shape Muse over the years that make this recognition particularly special.

"Nearly 18 years in, this means more than I can easily put into words," Troy said.

Chef and owner Troy Rhoades-Brown

"When I look back at where we started, I don't think about awards. I think about the people. The chefs and front-of-house team who gave years of their careers to this place, and the many who have gone on to do remarkable things of their own. Every one of them is part of what Muse is today."

While Muse has long been known for its creative approach to fine dining, one of the most interesting developments in recent years has been Troy's growing connection to the garden.

A keen gardener for much of his life, Troy has created an impressive productive garden in the Hunter Valley, complete with the equivalent of more than 100 standard raised beds, a greenhouse, berry orchard, fruit and citrus trees, chickens, composting systems, and worm farms.

What began as a personal passion has become an important part of how dishes are developed at Muse.

Rather than simply sourcing ingredients to suit a menu, the kitchen is increasingly taking its inspiration from what's growing in the garden, with vegetables, herbs and flowers sometimes making their way from the garden to the plate within hours of being picked.

"I've always had a vegetable garden in some form," Troy said.

"This is the one I dreamed of. Growing is a different discipline to learn. It's therapeutic, physical, and calming all at the same time, and creatively, the garden and the kitchen have become deeply connected."

One of the best examples is Troy's Garden, the opening course on the Muse menu.

The dish changes depending on what's available on any given day, bringing together freshly harvested vegetables, herbs, leaves and flowers, alongside preserves from previous harvests.

It's a reflection of the seasons and a way for the kitchen to make the most of what's growing, rather than working to a fixed recipe.

The garden's influence isn't stopping at the kitchen door, either.

Muse is currently undergoing an interior refresh, with timber, deep greens, leather, stone, and natural textures being introduced to bring some of that garden-inspired feel into the dining room.

For Troy, the changes are about creating a stronger connection between the food, the space, and the overall dining experience.

"The garden has become part of who we are, and it feels right that the room starts to reflect that," he said.

"Muse will always be Muse. This is about understanding ourselves a little better and drawing every part of the restaurant closer together."

Muse received its first Good Food Guide Hat in 2011 and has maintained Two Hats in every edition since 2015.

It's an impressive achievement in an industry where consistency is everything, and one Troy is quick to credit to the wider team, including those working beyond the kitchen.

From the chefs creating each dish to the front-of-house team welcoming guests and guiding them through the wine list, Troy believes every part of the experience matters.

"A great restaurant has never been defined by the kitchen alone," he said.

"It's how you're welcomed, the conversation at the table, the wine that's poured, how you feel walking out the door."

With a major regional award now added to its collection, a garden continuing to shape the menu, and a refreshed dining room on the way, there's plenty happening at Muse.

And almost two decades after first opening its doors, it's clear Troy and his team aren't standing still.