Berowra Waters Inn is a

restaurant A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearan ...

, owned and run by Head Chef Brian Geraghty, located at Berowra Waters along

Berowra Creek The Berowra Creek, a Perennial stream, watercourse that is part of the Hawkesbury River, Hawkesbury-Nepean River, Nepean catchment, is located to the north of the Sydney central business district in the Hornsby Shire of New South Wales, Australi ...

(a tributary of the Hawkesbury River), near Ku-ring-gai Chase National Park, 50 minutes from downtown

Sydney, Australia Sydney ( ) is the capital city of the States and territories of Australia, state of New South Wales, and the most populous city in both Australia and List of cities in Oceania by population, Oceania. Located on Australia's east coast, the metro ...

. It is unique due to its being accessed only by private ferry or airplane, as well as being one of

Pritzker Prize The Pritzker Architecture Prize is an international architecture award presented annually "to honor a living architect or architects whose built work demonstrates a combination of those qualities of talent, vision and commitment, which has produ ...

winning Australian architect Glenn Murcutt'sThomsen, Simon (2007) "Berowra Waters Inn"
/ref> only venues regularly open to the public. For many years Berowra Waters Inn represented the cutting edge of both Australian design and cuisine. The menu changed frequently but was a 'mix of classic French and Modern Australian'.Official Website
/ref> Originally, Berowra Waters Inn was a guest house dating to the 1930s CE. In 1975, the Inn was purchased by Tony and

Gay Bilson Berowra Waters Inn is a restaurant, owned and run by Head Chef Brian Geraghty, located at Berowra Waters along Berowra Creek (a tributary of the Hawkesbury River), near Ku-ring-gai Chase National Park, 50 minutes from downtown Sydney, Austra ...

. The Edwardian style teahouse had major engineering flaws however and a decision was made to close and redesign the venue. Between 1976 and 1983, the architect Glenn Murcutt redesigned the property using a "distinctive Australian vernacular style: corrugated tin roof over glass louvre windows, on a Sydney sandstone base, set among eucalypts and angophoras". During excavating work for the rebuild, Indigenous Australian (Aboriginal)

midden A midden (also kitchen midden or shell heap) is an old dump for domestic waste which may consist of animal bone, human excrement, botanical material, mollusc shells, potsherds, lithics (especially debitage), and other artifacts and ecofact ...

remains on the property boundary were discovered. These were radiocarbon dated and found to date back nearly 10,000 years, indicating a long term human association with the location. Tony Bilson left day-to-day operation of the restaurant in 1983 to Gay, who with chef Janni Kyritsis continued its operation until Gay retired in 1995.

References

External links

Official Website
Airports in New South Wales Restaurants in New South Wales French restaurants {{restaurant-stub

See also

References

Further reading

External links