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NEWS

 
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Baby, it's cold outside...

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JuLY 9, 2018

Sure, there's a chill in the air, but you'll forget all that once you're inside our toasty-warm dining room, sipping a hot cocktail by the crackling fire.

The produce does the talking on our winter menu. Like the marble score 4 rump cap from Queensland's Darling Downs for our beef, onions & broccoli dish; and succulent honey bug from Shark Bay in Western Australia, with apple and finger lime.

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STORIES OF THE INN: SHANE HENNESSY

Meet our sous chef Shane. 

He's been behind the burners in our kitchen for just on a year now, after stints at The Antipodean in Potts Point and Barzaari in Marrickville.

Shane's a keen fisherman. He'd love you to think he'd caught this crab with his bare hands; although he did do the next best thing, fishing this local muddie out of the Hawkesbury River right on our doorstep.

That's about as fresh as you can get!

 

 

 

 

RECIPE OF THE MONTH

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Our hot cocktail has been such a hit this winter. Many of you have loved it so much, you've asked us for the recipe! So here it is.

Spiced Rum Cocktail

Beurre noisette
200 butter
10g cinnamon

Tea
50g brown sugar
150ml water
3g Earl Grey tea
1 star anise
2 peels of orange
50ml Adelaide Hills Distillery Gunnery Spiced Rum

Make the beurre noisette by melting the butter in a frypan or small saucepan until it is foaming and just starts to show a nut-brown colour, at around 160'C. Add cinnamon, stir, take off the heat and chill.
 
Make the tea by placing sugar, water, tea, star anise and orange into a separate saucepan, and bring to the boil. Strain the liquid, add the beurre noisette and rum, stir, and serve in a mug.


 
 

THE COCKTAILS ARE HOT, THE FIREPLACES ARE ROARING

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June 15, 2018

We've turned up the heat here at the Inn, with the arrival of winter. Crackling fires, crisp air and hearty new winter dishes - these are a few of our favourite things. 

Did we mention our unmissable hot buttered rum cocktail? The perfect preface to a six-course degustation, it's made with Gunnery Australian Spiced rum from Adelaide Hills Distillery, beurre noisette and a spiced earl grey tea infusion.

Can you picture yourself hugging one of these little beauties by the fire?

 

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STORIES OF THE INN: HIGHLIGHTING EXPORT FRESH

We're all about celebrating local produce, and this month we're shining a spotlight on one of our key suppliers, Export Fresh, who provide carefully cultivated baby vegetables, micro greens and edible flowers to the Inn.

Export Fresh began in 1999 as a small enterprise with one grower and a single van. Today, they source from more than a dozen producers around the country, supplying exceptional produce like these Tasmanian baby radishes (which we use in our Hervey Bay scallops dish). 

 

 

GO BEHIND THE SCENES

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For exclusive menu snippets and behind-the-scenes glimpses of all things Berowra Waters Inn, why not follow us on social media?

We also love connecting with diners and sharing their social media snaps of their own experience at the Inn - so next time you visit, take advantage of our complimentary Wi-Fi and tag your posts with our hashtag #berowrawatersinn.


 
 

EMBRACING THE (QUICK) CHANGE IN SEASON

 
 
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may 16, 2018

We blinked, and the weather switched from hot to cool, which for us meant a swift menu change to reflect the availability of seasonal ingredients. 

With winter on its way, we're celebrating with heart-warming dishes such as Shark Bay Scampi with Pear & Curry, Rabbit with Leek and Tasmanian Truffle, and mouth-watering Apple Pie with Roast Cream.

Celebrate EOFY at the Inn

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It's almost the end of the financial year (can you believe it?) - a time to celebrate, toast to your team and say thank you for a great year.

 We're delighted to offer a new Fly & Dine package with Sydney Seaplanes, perfect for groups looking to cap 2017/18 off in style.

Starting with a 20-minute scenic flight over Sydney Harbour and north to beautiful Berowra Waters, groups of between 6 and 24 guests can commandeer our stunning private dining room for a four- or six-course lunch, with canapés and the option to add matching wines.

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There's nothing like the heady aroma of freshly baked bread. Early mornings at the Inn see pastry chef Rueben whipping up our housemade Treacle Savarin bread, which comes served with salted treacle butter.

We're happy to share the recipe so you can give it a try yourself at home.
 

Treacle Savarin Bread

Serves 8

225g butter
100g rye flour
400g Bakers flour
20g dry yeast, or 40g fresh yeast
1 egg
150g warm water
20g treacle
10g salt

Method

Mix the treacle, water and yeast together, and allow to sit for 30 minutes. 

Sift the two flours together. In an electric mixer, gradually add the water treacle mixture to flour, mixing slowly to combine. 

Once the mixture resembles breadcrumbs, add the salt and egg. 

Continue mixing, gradually adding the butter in small chunks. At this point, the mixture should come together and form a dough. Continue to mix in the machine for a further 5 minutes.

Remove the dough and place onto a lightly floured surface, continue to knead until soft and smooth.

Separate the dough into small balls, and place into small muffin tins. Cover, and allow to sit in a warm area to double in size.

Once the dough has risen, remove the cover and place in a 190-degree C fan forced oven to bake for 8 minutes, until golden. 

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Cocktail of the Month: Whisky, Lemon Aspen, Smoked Paperbark & Sugar

This month we're spotlighting another favourite from our bottled cocktail collection. 

With hints of citrus, vanilla and the warm afterglow of Hellyers Road Whisky, our Lemon Aspen, Smoked Paperbark & Sugar cocktail is the antithesis to cool weather, like bottled sunshine.

One of our favourite local spirits, Hellyers Road is distilled in Tasmania using local grain and some of the world's purest drinking water. With its citrus notes and toasty aftertaste, we love experimenting with this whisky and native botanicals which complement its rich flavour.

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QUEEN'S BIRTHDAY LONG WEEKEND

We're open with our regular hours this June long weekend.
Join us Saturday 9 June for lunch & dinner, or Sunday 10 June for lunch.
Monday we will remain closed.

 


 
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