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an australian degustation

THE RESTAURANT

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/Guest house 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. Glenn’s vision for the building revealed itself in 1977 with the final stage completed 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.

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MEET THE chef

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Brian Geraghty,
Executive Chef & Owner

Chef of the year 2018 winner in Gault & Millau Australia, 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.