Il Cacciatore Restaurant

7.5 Recommended

Food  8      Ambience  8      Service  7      Value  7     

I had a very pleasant dinner at this restaurant, can't understand the fuss from other patrons. Food was lovely, service friendly and overall cost seemed much more reasonable than I'd come to expect in the Hunter. The brevity of the wine-by-glass list was a little disappointing. We were only 2 people dining mid week, so maybe service struggles when the restaurant is more busy.

Jan 23, 2012 

4 Below Average

Food  5      Ambience  7      Service  2      Value  2     

Having eaten here 3 Years ago I was expecting a similar gastronomic experience, unfortunately, it was not to be. Having requested a restaurant booking upon checking into The Hermitage, we arrived at the restaurant to find that they were not aware of our booking. This was hastily rectified.

The food was lovely, but small portions and extremely overpriced. The menu was very limited with only a few options, as was the wine list, with only 3 whites that you could order by the glass. Very disappointed and will find an alternative next time.

Response from Management:
Dear Sandra, 



We were sorry to read that you were disappointed with your experience at Il Cacciatore. Firstly we apologise for your booking not being on the booking sheet when you arrived at the restaurant, however we were pleased to read that the staff hastily rectified the situation. 



We were pleased to read you enjoyed the food, however somewhat surprised at your comment regarding 'small portions'. We have in fact reduced the size of our portions over the past couple of years as a direct result of comments from our guests saying the portions were too big and that they couldn't possible consider eating a dessert. We feel our portions are still a generous size with all main course having vegetables on the plate as opposed to having to purchase a side order (although there is a side order for purchase if you wish). We feel our prices reflect the quality of the ingredients used in preparation of the dishes, along with consideration for all the overhead attached to running a restaurant. 
According to the Australian Bureau of Statistics, the average restaurant returns a 3.5% profit to its owners. Many restaurants are now closing on Sundays due to the high labour costs associated with opening on a Sunday. Effective January 1st, 2012 we are no longer open for lunch on weekends for this very reason. 


With regards to the menu options, the same format (number of entrees, mains, salads, etc) has been in place for a number of years. We feel our menu covers all the bases. It consists of two salads, five entrees including white bait fritters, zucchini flowers, chili garlic prawns, steamed mussels and bresaola with pears. The five mains on offer include fillet of beef, barramundi, lamb fillets, pork belly and veal, while there are also four pastas and gnocchi available. 
We were also surprised at your comment regarding the selction of white wines by the glass, as we have have five still white wines and two sparkling white wines available by the glass. These include our own Chardonnay and Verdelho as well as a Keith Tulloch Semillon, a Bimbadgen Pinot Grigio and an Andrew Thomas Semillon/Sauvignon Blanc. The two sparkling wines are our own Chardonnay/Pinot Meunier and the Temnpus Two Moscato. 



We hope this will not be the last time you consider Il Cacciatore when in the Hunter.

Jan 04, 2012 

1.3 Not Recommended

Food  1      Ambience  2      Service  1      Value  1     

I would not recommend this restaurant to anyone, especially people with children. We made a booking for 18 people which included 10 children. We were greeted by rude and arrogant staff who denied we had made the booking then said they had no seats available. Even though we could see the restaurant was half empty.

Not a good start to our horrible experience. After 10 minutes of talking, we finally managed to negotiate our table and the bad warning signs were there but we want to give them a chance to impress us, they failed miserably.

Once we were seated we found it extremely hard to get service, we waited over 20 minutes. We were the only table in the back room and many staff seem to just walk past our table with zero attention or care, did I mention the restaurant was half empty, they failed again miserably.

After taking our orders they left the menus on the table for us to stack in a pile on the table. In this day and age, what type of waitress leave menus on tables after taking your order, answer: a rude and arrogant waitresses, they failed once again miserably.

This rude and arrogant waitress return to our table to advise us that a particular menu item was not available as they had sold out the last one. A few minutes later this rude waitress return to our table again, rolling her eyes at our table and made a few sarcastic comments then said another particular menu item was not available as they had sold out the last one again. I said to our group that we should just stand up and leave, the rude, arrogant waitress simply said “yes you can leave”.

The rude waitress walking into the kitchen and shouted gleefully “yes they are leaving”. We could have easily spent 1500 dollars but they just didn’t want to serve us. I hope the owner of this restaurant reads my comments. We all left this restaurant from hell to another restaurant and spent our hard earn money there.

Response from Management:
If you plan to write a review it is important that you get the facts right and not rely on what others may have told you. Your hotel made the first booking for 10 adults and one high chair at 7:30pm – we specifically asked the concierge making the booking if there were children in the group and the answer was no. There being no children, it wasn’t necessary to let them know the policy regarding the children’s menu. One of your friends phoned to make made a second booking for 4 adults and 3 children at 7:30pm– she said she did not expect to be seated at the same table as the 10. The lady who made this booking was advised that the children’s menu was only available at 6pm and 6.30pm reservation times and not later. We have implemented this policy to ensure that children are catered to with the type of food they enjoy (spaghetti, chicken, steak or veal all served with chips or vegetables and salad).

The restaurant is a little less busy at 6pm and 6.30pm which allows the kitchen to get the food out quickly as most children are hungry when they arrive. I specifically asked her if she understood that the children’s menu would not be available at 7:30pm; her response was that the children would not eat off the children’s menu and therefore a change in reservation time was unnecessary. A short time later, a second phone call was received asking us to change the reservation from 4 adults and 3 children to 2 adults and 2 children. This reduction in numbers allowed us to seat you all together at a table of 14 (at this stage it was 12 adults, 2 children and a high chair). You denied that the booking had been changed however we received 2 phone calls regarding this change – one from the hotel and a second from one of your group. This has been confirmed by the staff member on reception at the time.

We only have 12 tables in this section of the restaurant. Your group used 8 of these tables, while 2 groups of 6 had been booked on the other 4 tables (2 tables per group). We did not take any other bookings at 7:30 to ensure that your group got the best possible service. The next reservations were due to arrive at 8pm. We take around 20-25 diners every half hour. At no point did we deny you had a booking, your table of 14 was set up ready for your 7.30pm arrival. You arrived almost ½ hour late with 18 people instead of the 14…”just throw another table on the end” was your suggestion when you arrived with 18. This was not possible as the restaurant was fully booked and there was no room at the end of your table or even a spare table. There is no doubt the some of the staff were rattled by this change although we had to get you seated as quickly as possible as 18 people milling in the entrance of the restaurant is very awkward.

After spending a couple of minutes juggling the reservations that were still due to arrive, we were able to accommodate your group, by having four of you sit at a separate table (which was actually reserved for a group of 6 with an 8pm reservation) – there was no other option. You chose to sit four of the young children on this table. By now, the 8pm reservations were arriving. The restaurant may have been half empty when you arrived at 8pm, however by 8:15 almost every table was occupied as our last reservations for the evening were at 8:30pm. We had 90 diners that night (excluding your group of 18).

You are correct when you say that you were informed about menu items we had run out of. This is the busiest time of the year, and combined with numerous public holidays, supplier closures and no normal supplier deliveries, we do the best we can to get through without running out of product. When we begin to run low on a certain menu item we indicate on a white board just how many serves we have left. We were out of veal and lamb by the time your group was ready to order at around 8.30pm. We still had two types of fish (barramundi and salmon), duck, pork and aged beef fillet, two types of gnocchi and two pasta dishes as well as all the entrees, salads and desserts. Our menu is quite extensive and although it’s not ideal to run out of any menu item, the fact is it does happen during peak times and when deliveries are restricted by public holidays. The server was quite upset at having to go back to your table to inform you that we were out of a second item. She knew what type of response she would get by advising you of this.

When it came to ordering meals for the children you in insisted that you were not told about the times for the children’s menu. You obviously thought we would change our mind if you made a fuss or intimidated the staff. The ‘zero service’ didn’t include promptly receiving water as soon as you were seated, taking a wine order and serving it quickly, taking the children’s order which was promptly placed in the kitchen and having the kitchen give priority to the children’s meals. Your complimentary canapés were ready to be served when you decided to leave. We had assumed your group would order garlic bread or fresh bread and this was already in the oven in case you ordered it. The children did order garlic bread and this was ready to be served within minutes of the order being placed. It was then that you decided to leave and the service was not good enough? I was in the kitchen when the server came in and advised that your group was leaving. This was done quickly as the chefs were already in the process of cooking the children’s meals. This allowed the chefs move on the next order.

We were in the restaurant at the time attending to other diners however we were not at the table to hear what the waitress said or did. We do know that this particular waitress is not good at handling stressful situations and occasionally her demeanor can be perceived as not caring…we have been working with her on this. On this occasion it was very difficult and she was obviously feeling quite uneasy at the way she was being treated.

The manager was behind the bar when you left in a very aggressive manner – one of the staff actually came into the kitchen asking the chefs to go to the bar as they felt situation may escalate based on what a couple of the males in the group were saying and threatening. They made it very clear that they were all very successful in their own professions and that they would have us closed down within the month. Other restaurant patrons were both uncomfortable and disgusted by what they witnessed and expressed their relief that your group decided to leave. You need to accept responsibility for what transpired. By blaming others and making false accusations is what really caused this whole situation.

In closing we would like to say that it is becoming more and more difficult to find staff to work in the hospitality industry. ‘Reality’ television shows have turned kids off wanting to become apprentice chefs or service staff. Many restaurant patrons don’t consider service staff as having a ‘real’ job, yet expect them to be totally professional and incredibly knowledgeable at the same time. They think it is quite acceptable to be rude to service staff, then expect them to provide exceptional service with a smile.

Many of the restaurants in our region experience severe staff shortages. We’re sure staff go home at the end of the night wondering if its all worthwhile; some do no return after a difficult night or an encounter with a rude customer. The girl who was your server that night has been with us for four years – she gave her notice this week as it has all become too hard.

Jan 03, 2012 

2.8 Not Recommended

Food  5      Ambience  2      Service  2      Value  2     

We were greeted by less than friendly staff, which was not a good start, like others already seated we found it hard to get service. The staff seemed to be running around but not much was coming out of the kitchen. We too had to ask for our mains and with no apology were told we were next, felt like we were on a airplane.

Food was average, and given the wait we opted out of dessert or coffee and after a couple of requests for the bill, we were told just to be patient and not to be rude! Perhaps, we have been too spoiled by the high standards of the verandah and ridgeview which are a class above for service and value for money.

Dec 04, 2011 

7.5 Recommended

Food  9      Ambience  7      Service  8      Value  6     

We just went there for dinner and had a really nice dinner. I had the salmon, which was cooked the way I asked and had vegies with it which were lovely and flavoursome.

At the table we had the lamb, duck and pasta and all were fantastic. Followed up by the desserts, again, no complaints. I think my absolute favourite were the polenta chips, what a treat, we ordered two lots!

I would happily go back, it is a little pricey but if they continue to produce the food at that quality I will happily pay for it. The wait staff were friendly and accommodating, all round, a very good experience, would recommend.

Sep 11, 2011 

7.5 Recommended

Food  8      Ambience  8      Service  7      Value  7     

Our booking couldn't be found when we arrived,(not a good start!) but after a very short wait in the comfy lounge area, we were shown to table with little fuss. The excellent food more than made up for this initial gaffe. We skipped the entrees and went straight for the mains, but were bought out a small complimentary taster (just one tiny bite of a salmon wrap) that was delicious.

Our mains, such as barramundi fillet and scallops on a bed of Gnocchi, Garlic lamb cutlets, prawn risotto and aged beef fillet were all fantastic, especially the asparagus and other veggies, which were perfectly cooked. This was a nice surprise, as most restaurants are great in some things and not so great in others, but every dish here scored. Prices were a bit on the high end for what you got, but on the whole were generally lower than other places around this area serving the same quality.

We're glad we chose desserts over entrees as they were all Divine! We highly recommend the Tiramisu (our friend said it was the best he had ever tasted!) and the dark chocolate tart with the vanilla gelato. The Italian meringue also scored high marks. The waiters screwed up the dessert order, but with little fuss and a gracious apology corrected it in no time. Wines are on the exxy side (no BYO) but the selection was wonderful, as befitting a restaurant in the Hunter region. Even with the slipups in the otherwise friendly service it was overall a very enjoyable (and delicious) evening out.

Jan 16, 2011 

8.5 Highly Recommended

Food  9      Ambience  8      Service  9      Value  8     

Very comfortable stylish restaurant at winter. Good service, excellent attention.
Entrees of pear and Ricotta Tart and pancetta ravioli in broth were tasty and warming. The complimentary canape was also very appreciated.

Mains of Fillet steak with mushroom-filled tortellini, and lamb cutlets were both enjoyed well. Meat was cooked well, mushrooms were great, sauce was nice and subtle. It also still left us with room for dessert.

And I have to say dessert was the real standout. Dark Chocolate meringue rolled up with citrus curd, accompanied by a toffee nest, candied orange and cream. Beautiful, rich flavours, both sweet mellow and tangy. Enough components and textures to keep you going for a long time and still not be too full. I would recommend this dessert to anyone, best restaurant dessert I've had.

Jul 15, 2010 

3.3 Below Average

Food  2      Ambience  5      Service  3      Value  3     

We ate at this restaurant during a recent stay in the Hunter Valley, it was our first time in the Hunter and this restaurant had won an award so we thought it must be good.

The service was extremely average and most importantly the food made us both ill, we both ate the same dish for our main meal and my partner woke up at 2 am feeling ill and it took me 3 days to recover. Not one I would go back to or recommend.

Jul 13, 2010 

5 Average

Food  8      Ambience  6      Service  1      Value  5     

We were highly recommended this restaurant by reception staff at our accommodation. No reservation made but it was a rainy night and they were able to seat us.

We arrived at 7.15 and by 7.30 had ordered and were served our drinks. Entree arrived in reasonable time. However, as the time passed, our waiter and others avoided eye contact. The meal time was becoming ridiculous. At 8. 35, we asked how long our meal would take. With no apology, we were told they were being plated up.

Our meal arrived an hour and 20 minutes from the time we arrived, once again no apology from wait staff. Did not bother with dessert. Was impressed by main meals but extremely frustrated by the wait. Would not recommend.

Apr 07, 2010 

3 Below Average

Food  1      Ambience  5      Service  4      Value  2     

We ate in this restaurant because we stayed in the Hermitage Lodge. The accommodation was top class, the restaurant was not unfortunately.

Two of us had a Duck Ravioli in an Orange sauce for a starter. We could have been drinking cheap orange juice. It was terrible. I can't believe a kitchen staff would send a dish as bad out to diners, the kitchen staff could not have had any taste buds or else didn't bother tasting this disastrous creation at $18. Another of our group ate the pate of chicken livers which was the nicest dish of the night!

For mains two of us again got the Char Grilled pork medallions wrapped in prosciutto. Mine was like burnt cardboard. It was like the Sahara desert is was so dried out. A bargain at $34. Another friend had the veal with asparagus and I am not joking when I say the veg was raw! If the idea was to flash steam them then they were missing the flash!

There were 4 of us there and the meal came in at $212 for 4 starters, 4 mains and 2 desserts. Wine was an additional cost. In a nut shell, I would not recommend this restaurant. There are far better restaurants in the Hunter which charge the same and server up far better food! Give this one a miss!

Mar 16, 2010