Murray's Brewery is mixing it up to become a destination any day of the week

In recent months the evolution of the site has included the addition of a high tea pavilion, fine food market and, most recently, fine dining with the launch of Restaurant William.

In the wake of COVID-19 and the ensuing lockdowns the Howe family, who launched independent craft beer brand Murray's Brewing Company in 2006, took the opportunity to re-evaluate the business.

Murray's creative director Ashleigh Howe, daughter of founder Murray Howe, says the restaurant is an extension of the philosophy and ethos behind the craft beer brand.

"Restaurant William is really an experience," Howe says.

"It's an all encompassing opportunity for us to talk about everything that we do, and we want people to come in and be surprised.

"We are building up a minimum 200-bottle list cellar, but every week there will be a new addition of wines that might be inspired by what is happening on the food menu or just an injection of innovation from crafted alcohol producers, whether it's beer, wine or spirits."

Howe describes it as an "elevated" addition to Murray's that forms one part of the family's vision to offer a variety of experiences in one location.

"The property has really been designed for people to come and have multiple different experiences at different times to suit their lifestyle," she says.

The purpose-built Restaurant William offers a refined experience, allowing the availability of produce from farmers markets in Maitland and Medowie to dictate the direction of the menu, which is paired with premium beer, wine and spirits.

The restaurant itself is built around the natural environment, with a large gum tree creating a striking centrepiece in the private dining area, while the calming colour scheme reflects its outdoor surroundings.

Restaurant William launched last month, kicking off with Italian-inspired pop-up restaurant Sfida which offers a shared-style menu created by head chef Kumar KC that celebrates small producers and locally-sourced ingredients.

"The menu is changing frequently as a result of what we can source," Howe says.

"Kumar isn't writing a menu and then going out and sourcing produce, he is connecting with producers and farmers and then working out what he should be highlighting on the menu and what is available. Beyond that, it's about really getting into the slow food movement."

Sfida operates until the end of February after which it will introduce ever-changing menus to Restaurant William with KC at the helm in the kitchen.

Bar William is the next stage of the project. Expected to open in April, it's a lounge-style terrace bar offering table service and a small bar menu from the Restaurant William kitchen team.

It doesn't spell the end for casual dining at the brewery though. The popular outdoor deck area offers woodfired pizzas, tacos, salads and fresh oysters from Murray's Bar and Kitchen along with Murray's craft brews, while picnic boxes have been added to the lawn menu for customers who wish to graze outdoors.

Other new additions at Murray's include a wine bar that will be set inside a converted barn and offer different daily offerings of wine by the glass.

The Agnes High Tea Pavilion opened in December, with a talented pastry chef from Singapore creating everything in-house for the menu which will operate seven days a week from March with brunch, lunch and afternoon high teas paired with a curated cocktail list.

A new on-site bakery, Boglione & Sons, is launching on February 25 that will have a daily offering of fresh-baked bread, pastries, plus coffee, salads and gourmet sandwiches.

"It's really about Murray's becoming a casual destination throughout the week," Howe says.

"You can come and buy some flowers, you can come and buy some plants from the nursery. It's not just an alcohol experience."

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