South on Albany
Modern Australian
South on Albany
-34.774946,150.694306

"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
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • John Evans

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