Berowra Waters Inn
The team at Sydney Seafood School at the Sydney Fish Market were treated to a Christmas lunch at Berowra Waters Inn. The manager of the school, Roberta Muir, kept the location of our end of year bonus a secret until a couple of days beforehand. A very excited team were delivered to the restaurant by taxi then ferry.
Berowra Waters Inn is located on the Hawkesbury River north of Sydney. The only way to get there is by boat or sea plane. Dietmar Sawyere, head chef, presented us with a degustation menu with matching wines. Each dish was scrutinised by the team of food lovers, the dishes did not disappoint. Although the the four boys (kitchenhands and assistants), aged between 19-22, were left hungry.
The menu:
Dietmar's signature dish
Chilled Vichyssoise Oscietra & Salmon Caviars, Beignets of Hawkesbury Oysters. This was matched with a Lengs and Cooter Riesling 2009 from the Clare Valley, S.A.
Razor Clams, Spaghettini, Hand Picked Local Mud Crab, Chilli & Lemon Beurre Noisette
The second course was matched with a Krinklewood Chardonnay 2009 from the Hunter Valley, NSW.
Roast Local Quail Breast, Yabbie Tail, Salsify, Sweetcorn, Basil
The quail and yabbies went so well with Te Kairanga Estate Pinot Noir 2009 from New Zealand.
I was having such a good time and played musical chairs that I missed taking a photo of the next 3 dishes, which were Wagyu Minute Steak, Native Pepper Berry, Shallots Celeriac matched with a Shiraz, followed by a cheese platter and then a selection of desserts. I did manage to take a photo of the petit fours.
Petit Fours
Great way to end a glorious meal. If you want to go to somewhere out of the way and have a dining experience then Dietmar’s Berowra Waters Inn is the place to go.
Serenity
