South on Albany
Modern Australian
South on Albany

"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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At a glance

  • Price:
  • E $14-$18

    M $28-$34

    D $14-$17

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
  • Cards:
  • Eftpos
  • Bookings:
  • Bookings recommended
  • Chef:
  • John Evans


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