Muse Restaurant Named Regional Restaurant of the Year

Photography Credit: Emily Weaving

Muse Restaurant has been named Regional Restaurant of the Year in The Sydney Morning Herald Good Food Guide 2027, while also retaining its prestigious Two Hats for the twelfth consecutive year.

Since opening in 2009, chef and owner Troy Rhoades-Brown has built a restaurant renowned for its creative approach to contemporary Australian cuisine, exceptional hospitality and commitment to seasonal produce.

This latest recognition marks significant milestone for Muse, celebrating not only the restaurant's culinary achievements but also the people who have contributed to its success.

“Nearly 18 years in, this means more than I can easily put into words,” says 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.”

For Troy, the achievement reflects the dedication of the chefs, front-of-house teams and hospitality professionals who have been part of Muse's journey. Many have spent years developing their careers at the restaurant, while others have gone on to make their own mark on the industry.

A garden that shapes the menu

Gardening has followed Rhoades-Brown through every home he has lived in, each vegetable patch a little more ambitious than the last. His current garden in the Hunter Valley is the one he always hoped to build: the equivalent of more than 100 standard raised beds, a greenhouse, a berry orchard, fruit and citrus trees, chickens, composting systems and worm farms.

This year, the garden has moved from supporting role to starting point. Produce can travel from bed to plate within hours, and whatever can’t be used at its peak is preserved, carrying one harvest forward into the months that follow.

The people on the floor

Through every change, the Muse service team has been a constant. Their style of hospitality, deeply knowledgeable yet genuinely warm, has become as much a signature of the restaurant as anything on the plate, and some team members have looked after the same guests for many years.

“A great restaurant has never been defined by the kitchen alone,” says Rhoades-Brown. “It’s how you’re welcomed, the conversation at the table, the wine that’s poured, how you feel walking out the door. Our service team carries an enormous amount of knowledge and makes it feel completely natural. The kitchen and the floor need each other. Neither exists without the other.”

This latest accolade is a wonderful recognition of Troy and the entire Muse team, and another proud moment for the Hunter Valley's food and wine industry. It highlights the creativity, talent and dedication that continue to strengthen the region's reputation as one of Australia's leading food and wine destinations.

Congratulations to Troy Rhoades-Brown and the Muse team on this outstanding and well-deserved achievement.

Read the full media release to discover more about the award, the people behind Muse and the restaurant's exciting next chapter.

Photography Credit: Emily Weaving