The iconic site will break out the cutlery for its autumn inspired three course menu, which will feature locally sourced seasonal ingredients including produce from the gaol’s garden.

Service delivery officer Zoe Whiting said there had already been a lot of interest in the dinner – scheduled for March 28.

“It’s all about showcasing locally sourced produce and produce from our Maitland Gaol garden,” Ms Whiting said.

“It’s a bit of a different one. The idea is people will enjoy a gourmet three course dinner, but then have an opportunity to stay around and do some ghost hunting.

“It’s one of our most popular tours because people will have an opportunity to look at the scientific side of ghosting hunting such as using spirit boxes. 

“It’s a bit out there because it can be quite confronting.”

People will also be able to test their ghostly knowledge with a few rounds of spine-tingling trivia before embarking on the gaol’s infamous two hour Ghost Hunting 101 activity.

But it’s not the only exciting product coming out of the site, with the former prison marking a milestone for its largest harvest of honey from the site’s bees.

Ms Whiting said the honey is just one of the products that comes from the former prison’s garden.

“We are nearing our second year of having the hive on site, and this year has been our biggest harvest yet,” Ms Whiting said.

“It started with us getting in touch with Hunter Amateur Bee Association and they connected us with Geoff Whiteman who owns the hive here. 

“We are looking at adding another hive box because it’s been so successful. 

“It’s a great takeaway and gift because we have little honey stirrers which are made by the Morpeth Men’s Shed.

“We also have our gaol juice and marmalade, which are all made from produce from the gaol’s garden.”

RSVP is March 24, and the cost is $85 per person for the three course dinner. It is BYO beer wine and soft drinks.

Bookings can be made online at maitlandgaol.com.au or by phoning 4936 6482.