OK, so this isn’t a chilli related post. But whatever, it’s about food and I felt like writing about it.
For Pruey’s Christmas present I got her seaplane flights, and lunch at Berowra Waters Inn, on the Hawksbury River.
Berowra Waters is back in the hands of Tony Bilson, to some controversy, considering his unpaid creditors from previous ventures. Who cares, this is open, and it’s amazing.
I think the best way to review restaurants is by captioned photos (see below).
Visiting Berowra Waters by seaplane has to be one of the world’s greatest dining experiences. The whole package is faultless. The biggest issue with Berowra Waters Inn is that I am worried they will not have enough patronage to survive. We were there on a warm/overcast Saturday and there would have only been 10 other diners. Now it is true that there has been some disgustingly hot weather in Sydney lately, and there have been bushfire in the Hawksbury area, but this restaurant seriously needs more bums on seats.
I am calling out, all you Sydney arseholes, who pose around every weekend, have massive benders. Just forgo one bender and visit this place. I promise you will have the time of your life, and you will be helping to ensure others can continue to appreciate this amazing experience, into the future.
Pro’s: Seaplane view, food, wine, service, location, atmosphere
Con’s: No air con, expensive, lack of unusual wines matched to the food
Rating: 8.5/10
To book: http://www.berowrawatersinn.com or http://www.seaplanes.com.au
Pruey and I about to board the plane.
The view of Sydney.
The restaurant from the water.
Couple of glasses of Gosset Rose, to kick off proceedings.
Amuse-bouche (I fucking hate that word). Parsely macaroon with tuna tartare in middle was best. The eel thing at the bottom was amazing too and tasted like salmon dip.
Foam and jelly cop a lot of flack from food writers, who love making huge statements, to drum up attention. Fuck those imbeciles. If something is good, it’s good. Foam and jelly in this dish is rad. This dish had a couple of plump oysters, hidden under a laying of jelly, beneath this foam. Probably best oysters I’ve ever had.
Confit ocean trout, with smoked milk and wild rice, was incredible. I enjoyed the theatre of this dish, as the waiter poured consomme over it, the crisped skin on top sounded like rice bubbles crackling. The fish was just set and the textures of this dish were amazing!
This was called ‘Vegetable Garden’. It was pretty much just that. Very nice, for vegetables. Bring on the meat!
This was roasted duck with peach. It was matched with an awesome Pinot from Dexter in Vic. I love duck and this didn’t disappoint. It was nice watching the ducks swimming in the river, from the top of the food pyramid.
This was the best dish. Slow cooked beef rib (40hrs @ 69C apparently) with potato terrine, truffle mash and cos. The beef was soft and unctuous; the terrine was crispy; and the truffle mash was unbelievable. It could have done without the cos.
Cheese plate with cheddar and caramalised red onion sorbet. I like this but i much prefer your traditional cheese board with some fruit bread or something.
Dessert was called ‘Tropicana’ and was a mixture of different techniques. It was nice and pretty. I forgot to take a photo of it, so here is a picture of the house churned butter (great current fad!) with volcanic salt, which I preferred to the dessert anyway. Fat bastard!
Tags: berowra waters inn, berowra waters inn review, chilligasm, Sydney chilli blog, sydney food blog, sydney restaurant review, sydney seaplanes
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