JULY 2016. Brian Geraghty at Berowra Waters Inn.

BRIAN'S TOP 5 EXPORT PICKS

1. Petite Bouche Bok Choy

2. Parisian Carrots

3. Johnny Jump Ups

4. Micro Coriander 

5. Petite Bouche Gost Kale

ARRIVE BY PLANE OR BOAT

At Berowra Waters Inn, they have reinterpreted the traditional ‘degustation menu’ concept and instead have crafted a menu of smaller dishes.

Irish born Brian Geraghty moved to Australia at the age of four and began cooking at just 14.  After undertaking his apprenticeship in various restaurants near his home in regional NSW, he moved to Sydney determined to work for, and learn from, some of the masters of modern Australian cuisine.

 SCALLOP, RYE, HORSERADISH, NASTURTIUM, BRONZE FENNEL

SCALLOP, RYE, HORSERADISH, NASTURTIUM, BRONZE FENNEL

Securing a place in the kitchen at Forbes and Burton (a one-hatted modern bistro in Surry Hills) he worked under David Pegrum before moving on to Astral Restaurant where he was influenced by Sean Connolly. Brian then set off for London to join two-Michelin Star, Pied a Terre, with Australian chef Shane Osborn.

 PLATE UP

PLATE UP

 SOUS CHEF. DAN BELL

SOUS CHEF. DAN BELL

 KING GEORGE WHITING, CRAB, PINE NUT, SORREL

KING GEORGE WHITING, CRAB, PINE NUT, SORREL

Upon his return to Australia, Brian joined Sydney’s renowned 3-hatted restaurant Quay. Later, he secured a position as Executive Sous Chef at 3-hatted Bilson’s. He is now the Head Chef and Owner of the Berowra Waters Inn.

www.berowrawatersinn.com

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