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Perched aside Berowra Creek, along the Hawkesbury river sits one of Sydney’s best-kept secrets, Berowra Waters Inn offering a sophisticated fine dining experience only a short drive, boat ride or seaplane flight out of Sydney.


Once a 1920’s Tea House, the building has been transformed by Pritzker Prize-Winning Architect Glenn Murcutt into a distinctive Australian vernacular style, long sandstone pavilion, clad in corrugated tin and glass. A “Veranda by the Water” the restaurant offers a tranquil backdrop to the exquisite menu curated by Executive Chef and owner, Brian Geraghty.


A focus on a modern Australian menu with exquisite produce from local makers, growers and suppliers from the Hawkesbury region, the 7-course menu takes diners on a rich journey through the best of authentic Australian flavours. To compliment Brian’s menu, the restaurant’s sommelier Leo, curates a wine list of 100% Australian wines, local beers, vermouth and spirits, and cocktails inspired by the local environment–such as the Wattle Negroni and Eucalyptus Gin Fizz. The current spring menu includes fresh scallops with apple and mint, a John Dory fillet drizzled with lemon myrtle and a twist on the classic Tooey’s Old reenvisaged into a chocolate dessert with malt. An optional cheese course is also available featuring Australian Blue cheese, green tomato and house made roasted Honey all paired with Australian wines.

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