Chef Brian Geraghty, in respectful homage to the iconic site, is passionate about exploring and redefining the boundaries of contemporary cuisine, given the immeasurable legacy Berowra Waters Inn has contributed to the industry.
The service, overseen by the accomplished Victoria Zwierzynski, sets a benchmark on par with the sublime food and spectacular setting of the restaurant.
The exceptional first course of scampi, coconut and cucumber wows beyond all expectations, showcasing flawless balance, textures, acidity and the subtle nuance of Asian flavours. A beautifully seared pair of plump scallops, with vibrant peas, mint and exquisite jamón broth, is a very well executed dish. Delicately cooked snapper with basil puree, courgettes and squid ink is the flavoursome sum of its parts. And what’s not to like about the exquisitely executed beef that follows, served with a silky onion soubise and more-ish bone marrow mash! The bleu de Laqueuille cheese course is elevated by its innovative presentation and textural counterpoints.
PSST! Arrive by the restaurant’s complimentary boat transfer, or charter a seaplane and take in the fabulous views over Sydney en route.