Cuisine:

• French
• Diner
• Waterfront dining
• Contemporary
• Mediterranean

Berowra Waters Inn Description:
Everyone who loves food in Sydney has a Berowra Waters Inn memory. For twenty years late last century, this riverside restaurant, accessible only by boat or seaplane, was the love-child of some of the most gifted chefs in the country. Enter Swiss chef Dietmar Sawyere, who has guided Forty One, his restaurant atop the Chifley Tower, to prominence. The interior includes elegant chairs and polished timber floorboards, and there is a balcony for outdoor dining. As if mind-reading patrons, Sawyere's dégustation menu is ideal for stretching over several hours, allowing diners a leisurely experience. Dishes are listed in order of lighter through to heavier and diners select their preferred menu of four, five or six courses with or without the wines matched by the glass by the cellar master. So grilled sea scallops with peppered oxtail croustillant and cauliflower purée may come partnered by a Hunter Valley Semillon, and with a grilled Wagyu scotch filet with pommes aligote, the wine suggestion may be a South Australia, McLaren Vale Merlot. The tastes are Mediterranean more than French, even veering towards North Africa. Spanish jamón, brik pastry and gnocchi meet Australian yabbies and Murray cod on the menu. The wine list largely focuses on the jewels of Australia, as well, digs up hidden wonders from around the world.


Be the first one to rate and write a review for this Berowra Waters Inn restaurant!