The taste of each dish is layered very well, the whole traveling by water and the dining experience is great. Definitely worth it, good value

This is a tough one to review. On one hand, the location, staff, atmosphere and wine were perfect. The food however for myself and my wife was hit and miss, some amazing plates and some we left mostly uneaten. From others I've heard everything was perfect so it might have been the menu or the day we visited in Sept 2025 with some overly fatty ones and some oddly matched flavours, for our palette anyway. Prices were well articulated for some things but not others. For example, the menu choices and paired wine choices costs were on the menu (I would suggest the premium wine menu, it was amazing and worth the extra $100 in our opinion), however when offered a pre-meal drink the prices were not advertised (that I observed) and when we got the bill, a beer for $13 was more than reasonable, however a glass of wine for $35, not so much without at least mentioning it. The wine retails for $79 a bottle in my search so it's understandable but a shock at the time. Writing this I feel maybe I am petty over the point, but 5 stars for atmosphere and service regardles as it's a minor thing. Overall, I would not go back or recommend it but reading others reviews I expect our experience was the exception not the norm in terms of the food. As you can see they were all presented beautifully. The 3 stars is all about the food, it's the key for me when visiting a restaurant. Thanks to the staff who made the experience so good even with the food drawbacks.

About a 45-minute drive from Sydney, Berowra Waters Inn is a great spot for a short getaway. The location is stunning — surrounded by calm water and wildlife, giving a real sense of Australia’s natural charm. Service and atmosphere were both good. Food-wise, some dishes felt slightly unbalanced in flavor. The amuse-bouche didn’t quite deliver the sensory spark one might expect, coming across as somewhat overpowering or muted. The beetroot parfait, leaned a little too tangy — a note that seemed to carry through several courses. The kingfish with pear and marigold sauce was the weakest dish for me. The citrus and pear flavours were too dominant, and the kingfish was sliced so thin that its natural texture and freshness were lost. The wagyu rump cap was good quality meat and cooked well, but the yuzu extract sauce overpowered it. The acidity from yuzu was meant to cut through the fat, but a pungent/ sharp choice like horseradish, mustard, or wasabi might have worked better with the wagyu’s richness. Highlights of the meal were the trout and crab chawanmushi. The trout was poached perfectly, and the smoked eel mousse tied the dish together with that distinctive richness. The chawanmushi, with its creamy custard base, fresh crab flavor, and touch of dill oil, beautifully captured the bold, modern essence of Australian cuisine. Overall, it was an enjoyable experience with great service/ though the food, while creative, didn’t quite reach the level of harmony we had hoped for.

What a spectacular dining experience. This restaurant represents what Australian cuisine is to such a high level. The food was all delicious, interesting and thoughtful, focusing on native ingredients in a way that is harmonious with fine dining techniques rather than feeling forced. While everything was delicious, I found the crab miso onion dish absolutely incredible. Their signifier Tooheys dessert was also so unique and tasty. Service was also some of the best I have ever had in Australia, considerate yet not overwhelming. It was such a lovely lunch and they allow you to really take your time and enjoy the beautiful view. Looking forward to returning for their next seasonal menu.

A lovely experience at Berowra Waters Inn. I love that the restaurant is in a secluded location where you get in via boat or seaplane. There's only a limited number of seating and majority of the tables are by the window. The food was well presented and a showcase of Australian ingredients. Our favourite dishes were the snapper (the desert lime added so much dimension), emu egg (perfectly smooth texture) and the cod. The duck was really nice but it was a tad difficult to slice and a little chewy. We loved the desserts! The service was friendly and attentive and we had multiple servers for each dish. This is a great restaurant for a special occasion.