24 Old Hume Highway
Berrima NSW 2577
2 March 2017
Cuisine: Contemporary

15.0/20 (SMH 2017)
Head Chef:
Richard Kemp
| Entrée: | Kingfish Carpaccio, pomelo & apple |
| Pork rillette terrine, nectarine & beer dressing | |
| Roasted mushroom, lettuce & charred Cos | |
| Main: | Wagyu oyster blade, carrots, umami mousse |
| Grouper, cabbage & tarragon | |
| Rooster, onions & grains | |
| Dessert: | Vanilla sponge, variations on strawberries |
| Passionfruit & bayleaf soufflé, ice cream | |
| Coconut Brulee, lychee sorbet, roasted pineapple |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.4 | 7.0 | 8.5 | 7.5 | 7.0 | 8.0 |
Group Shot
Restaurant
Restaurant
Menu
House Wine
Kingfish Carpaccio, pomelo & apple
Pork rillette terrine, nectarine & beer dressing
Roasted mushroom, lettuce & charred Cos
Wagyu oyster blade, carrots, umami mousse
Grouper, cabbage & tarragon
Rooster, onions & grains
Passionfruit & bayleaf soufflé, ice cream
Coconut Brulee, lychee sorbet, roasted pineapple