My first update for some regional NSW restaurants I visited over the summer break:

The Berry sourdough bakery is a perfect spot for a stop-off if you’re driving down south for Sydney. Owned by Joost and Jelle Hilkemeijer – their philosophies and influences are “Quality ingredients, time and simplicity”, and they couldn’t be more correct. Set in a rustic country house with terracotta floors and old wooden furniture, this isn’t your average bakery. All the breads here are handcrafted organic sourdough loaves, made from local organic food products without the aid of moulding machinery. The cafe menu is also packed full of interesting food, using as much local produce as possible – and always at their freshest. I was most impressed with the dishes created here – it’s possibly one of my new favorites! The service was also very relaxed, friendly, yet extremely professional. I never give ratings but they are at least 8/10 in my books!

Local Oysters with red wine and eschalot vinegarette

Homemade chicken liver parfait with sourdough toast with papaya salsa

Zucchini, haloumi fritters with cured ocean trout, roe and cucumber


oozing with deliciousness… oh my god.

Spinach and ricotta ravioli (?) with Mittagong tunnel mushrooms – perhaps my memory will come back to me, as this was an amazing dish

I have been searching for Mittagong tunnel mushrooms everywhere as I’ve heard such raving reviews about how tasty they were. And they were right!

Address: 23 Prince Alfred Street, Berry, NSW, Australia.

Phone: (02) 44641617

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