Berowra Waters Inn
Berowra Waters NSW 2082
20 February 2010
Cuisine: French/Contemporary

17.0/20 (SMH 2010)
Head Chef:
Dietmar Sawyere
| Choice 1: | Chilled Vichyssoise, Oscietra & Salmon Caviars, Beignets Of Hawkesbury Oysters |
| Choice 2: | Prosciutto San Danielle, Vine Ripened Tomato, Bocconcini, Basil, Lemon - Olive Oil Sorbet |
| Choice 3: | Grilled Sea Scallops, Shredded Baby Cabbage, Lemon, Reggiano Parmesan, Verjus |
| Choice 4: | Mud Crab Mezzaluna, Native Pepper Berry, Sweetcorn |
| Choice 5: | White Asparagus, Slow Cooked Organic Egg Yolk, Fresh Winter Truffles |
| Choice 6: | Sauteed John Dory Fillet, Braised Oxtail, Celeriac, Chickpeas, Smoked Veloute |
| Choice 7: | Slow Cooked Ocean Trout, Fregola, Mussels, Saffron & Dill Broth |
| Choice 8: | Langoustine Pastilla, Sauteed Veal Sweetbreads, Spinach – Fennel Puree |
| Choice 9: | Pigs Trotter Slow Braised, Freshwater Eel, Sweet Green Peas, Feuillete |
| Choice 10: | Roast Saltwater Soaked Quail, Organic Barley, Shiitake Mushrooms, Cos Lettuce |
| Choice 11: | Roast Castricum Lamb Rack, Spanakopita, Goats Cheese Fondue |
| Choice 12: | Grilled Venison Medallion, Belgian Endive, Baby Carrots, Touch of Orange |
| Choice 13: | Dark Amadei Chocolate Tart, Raspberries, Yoghurt Cream |
| Choice 14: | Slow Baked Stonefruit, Pithivier, Cinnamon Gelato |
| Choice 15: | Amaretto Parfait, Fresh Figs, Mint |
| Choice 16: | Mango, Strawberry, Champagne Jelly, Liquid Lemon Cheesecake |
| Choice 17: | Dessert Variation On A Theme……For Two Or More Guests |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.5 | 8.5 | 7.0 | 10.0 | 7.5 | 8.0 |
Group Shot
The Restaurant
The Water View
The Water View
The Transport
Menu
Menu (Vegetarian)
Amuse-Bouche
Amuse-Bouche (Vegetarian)
House bread with THAT butter
Chilled Vichyssoise, Oscietra & Salmon Caviars, Beignets Of Hawkesbury Oysters
Prosciutto San Danielle, Vine Ripened Tomato, Bocconcini, Basil, Lemon - Olive Oil Sorbet
Mozzarella Bocconcini, Vine Ripened Tomatoes, Basil, Lemon - Olive Oil Sorbet
Grilled Sea Scallops, Shredded Baby Cabbage, Lemon, Reggiano Parmesan, Verjus
Mud Crab Mezzaluna, Native Pepper Berry, Sweetcorn
Spanakopita, Goats Cheese Fondue, Micro Herb Salad Leaves
Slow Cooked Ocean Trout, Fregola, Mussels, Saffron & Dill Broth
Fregola, Chickpeas, Spinach, Fennel
Pigs Trotter Slow Braised, Freshwater Eel, Sweet Green Peas, Feuillete
Sauteed John Dory Fillet, Braised Oxtail, Celeriac, Chickpeas, Smoked Veloute
Roast Saltwater Soaked Quail, Organic Barley, Shiitake Mushrooms, Cos Lettuce
White Asparagus, Slow Cooked Organic Egg Yolk, Fresh Winter Truffles
Roast Castricum Lamb Rack, Spanakopita, Goats Cheese Fondue
Intermediary Soup
Salad
Grilled Venison Medallion, Belgian Endive, Baby Carrots, Touch of Orange
Sautéed Potato Gnocchi, Shiitake Mushrooms, Beurre Noisette
Pre-Dessert
Dessert Variation On A Theme……For Two Or More Guests
Dessert Variation On A Theme……For Two Or More Guests
Petit Four