Experience No.015 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences. The alumni of Berowra Waters Inn are a testament to this great Sydney restaurant and its place as Australia’s first true fine dining institution. Dietmar Sawyere, Judy McMahon, Neil Perry, Sean Moran and Tony Bilson have all burnt, cut and exhausted themselves in the kitchen of this riverside retreat. It’s from this kitchen that some of today’s great restaurants have been nurtured and born.

“An absolute foodie’s must.” – Peter Russell-Clarke

Nestled on the banks of the Hawkesbury River, the Glenn Murcutt-designed building is accessible by seaplane or boat but not car. It’s so intimate a setting that at most sittings, staff witness at least one proposal or anniversary.

Now under Sawyere’s wing (of Level 41 fame) the restaurant has emerged from a ten-year hiatus with a flourish. The menu is degustation only and focussed on local produce. For example, the starters of beignets of Hawkesbury oysters are from the waters just outside those famous louvered windows.

The bistro-style seating makes the most of the view, which deserves almost as much attention as the food, with tables pressed right up against the glass. Although, when the seaplane lands and drifts up to the jetty right out front, try to resist pressing your face right up against the glass too.

Where: Via East or West Public Wharves, Berowra Waters, 40min north of Sydney. (02) 9456 1027, www.berowrawatersinn.com

Did you know: To arrive by your own vessel, the co-ordinates are S33.35.7 E 151.07.4. If you left the boat at home, wait for the Inn’s private ferry at Berowra’s public wharf.


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