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Berowra Waters Inn Restaurant Review: Berowra Waters Inn’s interior includes elegant chairs and polished timber floorboards, and there is a balcony for outdoor dining. Chef Brian Geraghty has polished the menu until each plate is an artistic delight. Not just pretty to look at, the flavors and textures of the dishes on the dégustation or tasting menu are beautifully balanced. He has guessed, rightly, that people want to spend a leisurely time, eating, looking at the river, talking and eating some more. Small plates might include 48-hour sous-vide Wagyu brisket, or pork teamed with coconut and nashi pear. The absolute freshness is courtesy of careful buying at local markets and from producers in the vicinity. Desserts carry on the trend with seasonal fruits and sorbets or a cheese course where Stilton might come in pastry, accompanied by celery sorbet and walnut crumble. Tastes are now more French, and the wine list skims the world eclectically for selections that best suit the dishes. This riverside restaurant, accessible only by boat or seaplane, has in the past been the love-child of some of the most gifted chefs in the country, and now it is again in good hands.