Lunch Sat-Sun noon-2.30pm
Dinner Wed-Sat 6pm-10pm
"Oh, and another thing," says chipper manager Sonia Greig, giving us an insightful insider's guide to the best Berry has to offer. That personable, invested, go-the-extra mile ethos is what Greig and her partner, chef John Evans, are all about, and it makes South the very picture of what you want from a regional restaurant. It's there in the rock oysters sourced down the road at Batemans Bay, and in a list of well-priced wines sourced predominantly from the Canberra district. It's there, too, in the care Evans takes with his chicken liver pâté, which comes to the table whipped mousse-like and without a hint of graininess, expertly balanced with the addition of a pear chutney and nicely charred sourdough. After devouring fresh figs in an inspired dessert of caramelised honey cream (read: yoghurt and buttermilk panna cotta) with rhubarb and ginger crumb, it's all too easy to conclude that South is more than worth the drive.
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