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THE RESTAURANT

 
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MEET THE TEAM

 

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BRIAN GERAGHTY, EXECUTIVE CHEF & OWNER

BRIAN HAS WORKED AT SOME OF AUSTRALIA’S LEADING RESTAURANTS INCLUDING THE THREE-HATTED BILSON'S, WHERE HE WAS CHEF DE CUISINE AND EXECUTIVE SOUS CHEF, SEAN CONNOLLY’S ASTRAL, AND THREE-HATTED QUAY.

HIS CAREER CV INCLUDES PERIODS COOKING AT LINDSAY HOUSE AND RESTAURANT PATRICK GUILBAUD IN DUBLIN, AND LONDON’S TWO-MICHELIN-STARRED PIED À TERRE WHERE HE WORKED FOR FOUR YEARS UNDER EXPAT AUSSIE CHEF SHANE OSBORN. HE HAS ALSO UNDERTAKEN STAGE POSITIONS AT L’ASTRANCE IN PARIS AND PER SE AND WD-50 IN NEW YORK. HE TOOK OVER BEROWRA WATERS INN IN 2012.

 

 

 

 

 

 

 

 

 

 

 

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VICTORIA ZWIERZYNSKI, OPERATIONS MANAGER

 

VICTORIA’S CAREER IN RESTAURANT MANAGEMENT BEGAN IN HER NATIVE SWEDEN AT HOSPITALITY COLLEGE IN HELSINGBORG. SHE WORKED THERE AND IN NORWAY BEFORE RELOCATING TO LONDON, WHERE SHE DEVELOPED HER SKILLS AS A SOMMELIER AT PIED À TERRE, AND LATER AT RESTAURANT RHODES AND THE DON. ARRIVING IN SYDNEY IN 2012, VICTORIA WORKED FRONT OF HOUSE AT MARQUE AND OSCILLATE WILDLY. SHE ASSUMED THE ROLE OF OPERATIONS MANAGER AND HEAD SOMMELIER AT BEROWRA WATERS INN IN 2013.

VICTORIA SPEAKS SWEDISH AND POLISH AS WELL AS ENGLISH AND IS A TALENTED PHOTOGRAPHER WHOSE WORK CAN BE SEEN ON THE INN’S WEBSITE AND SOCIAL MEDIA

 

 


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HISTORY OF THE INN

THE LOCATION OF THE INN ON BEROWRA CREEK, A TRIBUTARY OF THE HAWKESBURY RIVER, HAS BEEN IMPORTANT TO INDIGENOUS PEOPLE FOR THOUSANDS OF YEARS. A TEAHOUSE WAS FIRST BUILT ON THE SITE IN THE 1920S. IN THE MID-1970S THE BUILDING WAS TRANSFORMED BY PRITZKER PRIZE-WINNING ARCHITECT GLENN MURCUTT IN HIS DISTINCTIVE AUSTRALIAN VERNACULAR STYLE, COMBINING SYDNEY SANDSTONE WITH CORRUGATED TIN AND GLASS LOUVRE WINDOWS. IT OPENED AS A RESTAURANT IN 1983. EXECUTIVE CHEF BRIAN GERAGHTY TOOK OVER THE OWNERSHIP OF THE RESTAURANT IN 2012.

ORIGINALLY DESCRIBED BY ITS ARCHITECT AS A “VERANDA BY THE WATER”, THE INN HAS BEEN CONSIDERED AMONG AUSTRALIA’S BEST RESTAURANTS SINCE ITS INCEPTION.