Berowra Waters Inn, Berowra Waters

The area is incredibly peaceful, beautiful and serene. There's plenty of greenery and it's clean.  
It just makes you feel nice and relaxed away from all the hustle and bustle.
There's also plenty of activities for everyone to enjoy like boating, fishing, kayaking, swimming 
and bush walking. We should try that next time. 

I'm so glad I made the decision to celebrate our 15th wedding anniversary 
at Berowra Waters Inn.  
This romantic restaurant surrounded by nature and lovely views 
surely made our experience unforgettable.
I cannot fault the dishes they were exceptional and expertly put together 
by Chef owner Brian Geraghty.
I would definitely love to come back.

Embarking on the restaurant's private ferry.

A short trip across the restaurant.

The inn is secluded in the native bush setting on the Hawkesbury River and it can only be accessed by water.

Relaxing views.

Degustation menu

Amuse-Bouche
Ginger Pumpkin Mousse with Rosemary Powder

Amuse-Bouche
Cucumber Gazpacho Mousse

Sourdough made in-house by the chef.

Arriving by private ferry...

 

or choose to arrive in style by sea plane. 

Honey Bug, Vanilla, Tomato

Beautiful dish, lovely flavours, fantastic honey bug, I want more of you.

Scallop, White Bean, Chorizo

Pork, Coconut, Nashi Pear

Previous chef owner Tony Bilson.

Spot the chef!

Current chef owner Brian Geraghty

Beef, Potato, Watercress

Goodness me, these stacked potato tasted amazing! We all loved it. 

The beef cooked 6 hours was so soft and delicious.

Carrot, Mandarin

Goat's Cheese Wrapped in Beetroot, Rhubarb Ice Cream, Liquorice and Almond Meal

Berowra Waters Inn
webpage
reservations@berowrawatersinn.com
Via East and West Public Wharves Berowra Waters
NSW Australia

LuMi Bar and Dining, Pyrmont

We had an absolutely wonderful meal at LuMi a few weeks ago. My family and I had the 8 course degustation and were totally blown away by every single dish served. We couldn't stop talking about how great the beetroot with black sesame puree and cream dish was. I love how Chef Federico combines Italian and Japanese savoury tastes. The flavours were sensational and made my palate dancing the whole time. 

 It's been wonderful and exciting talking to Chef Federico who shares the same joy and passion for Japanese cuisine. A chef with an impressive CV which includes Noma, Attica, RyuGin and Ormeggio at The Spit. Just amazing.
Well done Chef Federico, you're a genius! 

Sourdough with Burnt Butter and Mustard

 

Salt and Vinegar Rice Crackers

You've got to love these!

Confit of Baby Corn with Bonito

Baby Cos Lettuce Hearts smeared with Miso Paste and sprinkled with freshly grated Parmesan

Chawanmushi with Parmesan

Scallops, Kohlrabi, Yukari

scallops hidden under ribbons of kohlrabi and sprinkled with beetroot powder

Beetroot, Black Sesame, Cream

Ravioli, Gruyere, Porcini Butter

Spaghetti alla Chitarra

Octopus, Kumquat

Lamb, Red Miso, Lime, Kosho

Yuzu, Mandarin, Licorice, Wakame Powder

Fennel Pollen

 Frozen Coconut, Rhubarb

LuMi Bar and Dining
56 Pirrama Road

Pyrmont, NSW 2009
info@lumidining.com

Tel: 02-9571 1999