cast away.

It was a rainy day, feeling defeated by the weather, we reluctantly drove towards the direction leading to Berowra Waters Inn.

As we drove, there were "postal signs" along the way dropping hints of where to find the location - it's like going on a treasure hunt!

We finally reached our destination - not quite, by car only.

BWI is set in bushland - on a river, therefore, it can only be accessed by seaplane, boat or on their own private ferry as pictured above. I would suggest the latter because it's a quick 2 minutes ride and extremely convenient!!!

A bonus would be the amazing view from your table!

Now, here's the food:

Menu: in order, from top to bottom:
1. Chilled Vichyssoise, Oscietra & Salmon Caviars, Beignets of Hawkesbury Oysters
2. Citrus cured salmon, herb marinated kingfish, beetroot vinegar, slow baked aubergine, soured goats cream
3. Buffalo mozzarella, heirloom tomatoes, courgette, basil, black cherry balsamic, olive oil sorbet
4. Steamed razor clam, local mud crab meat, spaghettini, garlic, chilli, lemon and parsley

5. Steamed Western Australian Marron tail, cous cous, pickled cucumber, avocado, sheeps milk yoghurt, dill pollen
6. Roast local quail, hazelnuts, celeriac, shallots, fermented garlic
7. Wagyu, native pepper, spinach-fennel, wood mushrooms
8. Fresh cherries, raspberries, cherry sorbet, champagne espuma
9. Apricot, caramel, chocolate, chestnut honey

Every course was spectacular so let's cut it short by focusing on the two standouts:


The very first taste of that Chilled Vichyssoise was unbelievable. I remember turning to my boyfriend and we just stared at each other in bewilderment for several seconds. It's rather rare for me to like something from that first initial "hit" - often, when tasting food, it usually takes several spoons/folks/bites for me to be able to determine whether it's a hit or a miss. Not this one. It was love at first spoon. 


Vichyssoise, because it is made from potatoes, leek and cream, it can often be too thick and creamy (I am anti-cream) and after a while, the taste can become sickening. Not this. The vichyssoise at BWI was incredibly smooth.


Next memorable dish was definitely the Steamed razor clam, local mud crab meat, spaghettini, garlic, chilli, lemon and parsley. Now, this experience was a little different to the vichyssoise, this hit me on an "emotional" level. 

I recall the first time tasting the oysters at Tetsuya's, I had tears of joy in my eyes - literally. How can something taste so beautiful, I thought. Well, this was the second time I've cried (well, it wasn't waterworks or anything) over FOOD!!! I've always been a crab lover, that fact is undeniable. However, this dish was not about the crab, it was about those amazing spaghettini strands - the taste of garlic, chilli, lemon and parsley was captured in every single strand. 

Overall, all the food exceeded my expectations.

BWI - definitely my new favourite!

So, despite the miserable weather, the sun finally came out and a few happy (blogging) snaps were taken!

Wearing; Camilla & Marc silk shirt, leather shorts, Chanel classic flap Jumbo in Caviar, YSL arty ring, vintage Casio watch, Shoes from a Korean store and lots of arm candy