Peppers Convent

- Pokolbin, Hunter Valley

88 Halls Road, Pokolbin NSW
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At Peppers Convent, the day begins with a delicate a la carte breakfast in the elegant Restaurant Eighty Eight. Devonshire Tea and High Tea is served Wednesday to Sunday.

The iconic Restaurant Circa 1876 and Restaurant Eighty Eight source the finest and rarest Hunter Valley regional wines and ingredients, blending their flavours to create an international cuisine that is world-class.

Treat your palette to a unique dining experience.

Circa 1876

A short stroll down the tree-lined driveway is Circa 1876, the Hunter Valley's most iconic restaurant, located in an historic cottage on the picturesque grounds of Roscrea Estate. Circa 1876 showcases some great Hunter Valley wines in an award-winning wine list. Or you can experience the eclectic charm of the Champagne Lounge, with its open fire.

Under Trent’s direction, the restaurant has now moved away from a la carte and instead created two-course, three-course, and a five-course chef’s tasting menu options. Highlight dishes include Sesame Crusted Yellow Fin Tuna (Soft Cooked Pullet Egg, Olive Cheeks, Chipotle Aioli, Wasabi Roe, Fresh Garden Greens and Lime); Two Parts Duck (Seared Duck Breast, Slow Cooked Duck Egg, Fresh Black Truffle, Truffle Potato Foam, Asparagus and Jamón); Wagyu 5+ MB rib eye on the bone for two; and a Truffle Crème Brulee Foam (Truffle Honeycomb, Rhubarb, Crème Fraiche Ice cream and House-made Truffle Honey).

Circa 1876 quite literally brings the ‘farm to fork’ ethos to life as guests overlook the organic kitchen garden that their food came from just beyond their plate. The delicate fresh quail eggs are also gathered from our onsite Japanese quails.

Reservations are recommended and the Reception staff will be happy to arrange it for you.

Restaurant Eighty Eight

Overlooking the Wisteria Courtyard at Peppers Convent, Restaurant Eighty Eight serving breakfast, lunch and high tea in a more relaxed dining experience than Circa 1876 and strongly focuses on using organic produce that is ethical and sustainable with the vast majority sourced from the Estate’s nearby organic kitchen garden, chicken coop, bee hive and quail eggs from our onsite Japanese quails. Executive Chef Trent and Eighty Eight Head Chef Christopher Dzidic have collaborated to create a menu that brings to life the flavours of the kitchen garden’s food and injects hints of quirkiness, influenced by Christopher’s own personality. Ingredients are ethically sourced and either organically grown on the property, gathered or acquired locally or sustainably farmed.


Breakfast 7 days from 8am - 10am
High Tea Wed - Sun from 2pm - 3pm
Lunch Wed - Sun from 12pm - 3pm

High Tea

This is High Tea the way it's meant to be. Settle amongst the stunning surrounds of the Peppers Convent Lounge, Restaurant Eighty Eight, or Wisteria Courtyard and be treated to a decadent High Tea experience.

Traditional High Tea: $42 per person
London High Tea: $56 per person (includes a glass of Peacock Hill Sparkling)
Paris High Tea: $64 per person (includes a glass of Champagne Taittinger Brut Reserve)

Credit Card details are required to secure a booking. Cancellations within 24 hours of the reservation or in the event of a no-show, a $20 per person fee will apply. 
High tea menu (PDF)


High Tea Wed - Sun from 12pm - 3pm
Trent Barrett

Chef profile - Trent Barrett

Trent has had a passion for the farm-to-fork ethos from the age of seven. Spending much of his childhood with his grandmother (who was an avid cook and gardener), it wasn’t long before Trent had a garden of his own to tend to. In 2002, Trent started his apprenticeship at Pescatories Italian Restaurant in Airlie Beach, before working at both Omeros Brothers Seafood Restaurant, Ramsgate and The Beach House, Gold Coast.

In 2008, Trent opened his own Italian restaurant, Cibo Bar & Restaurant on the Gold Coast but wanted to develop his fine dining experience so he joined the progressive QT Hotels group as Executive Chef as part of the opening team of QT Resort Port Douglas. There, he was able to build a kitchen garden and hone his experience of growing and cooking sustainably. Now, Trent leads the food direction of Roscrea Estate across Circa 1876, Eighty Eight and The Convent Hunter Valley.