We were delighted when the waiter came out with warm bread, treacle butter and an amuse bouche that was akin to a prawn cracker but served in a much-sophisticated way. When asked whether we would like seconds on the bread, there was no hesitation. The butter was particularly unique, salty but also slightly sweet.
The first of our six courses arrived and we were both instantly impressed by the precision of the plating. The snapper, cucumber and nashi were delicately plated with paper-thin shavings of each element. We absolutely loved this course for its light, refreshing flavour and the combination of ingredients that worked so well together.
The second course of trout, crab & daikonwas less palatable for both of us. The presentation was impressive, particularly served in that gorgeous bowl – side note, it’s a crockery lovers heaven with every dish that comes out!. However, the trout was a little too strong in flavour and the crab added an overwhelming fishiness to the dish, in our opinion.
Course three arrives and it’s a serve of pork, coconut and pear. The pork is succulent with a slightly crisp skin and the combination of cononut and pear creates a curry-like flavor with a deconstructed texture. It’s an interesting combination, not something I would have thought to pair, but it really works
Course four is beef with leek and watercress. The portion is served medium rare and is very tender. The leek is beautifully presented alongside the beef and adds a sweet touch to the dish.
Course five had some mixed reviews amongst us. The peach served with fennel and lavender is a unique combination of flavor and texture. Strong herbaceous tones overpower the dish, which for me distracted from the sweetness of the peach. It grew on me, but wasn’t one of my favourite courses.
Photos by Bianca
*For Food’s Sake dined as a guest of Berowra Waters Inn, all opinions are our own.