White horses in Berrima
August 19th 2008 02:04
A little known fact about Australia is that it has highlands. Scotsmen are far and few between, tartan is only found in picnic rug shops and heather is the name of proprietor of the jam shop, but they are highlands nonetheless.
Located a stone’s throw from the outskirts of Sydney’s modern, bustling CBD, the Southern Highlands have long been the last bastion of twee English gardens, cream tea for two and ye olde worlde shops proffering otherwise useless gimmicks such as lavender scented boot warmers and bee’s wax hand crème. Severe drought in the last ten years hasn’t stopped the rose enthusiasts who continued pruning and grafting throughout even the strictest of water restrictions.
At the end of the road in the town of Berrima stands a beautiful testimony to the colonial trade in bath stone. In the late 1800’s, creamy sandstone from the UK’s Bath region was quarried and used as ballast to steady trade ships plying the south pacific seas for exotic produce to satiate the ever indulgent appetites of Edwardian Englishmen. The White Horse Inn stands strong and proud in its foundations, a beautifully restored terrace previously occupied by the descendants of a wealthy landowner.
The restaurant is set in the various small rooms of the house, with guests often seated in their own private enclave complete with open fire, sixteen foot ceilings and ornate antique furniture. Take a deep breath and inhale the musty memories of the bygone era when horses were stabled out the back, polished leather couches filled the parlour and coal stoked the fires.
The menu is sophisticated and creative yet retains a sense of the traditional- appropriate for the setting. An entrée of twice baked goats cheese and avocado soufflé is almost painfully perfect with the tangy crust of warm cheese offsetting the sweet avocado centre. A side of spiced pear jam provides just the right zesty accompaniment.
Next, a succulent Wagayu beef lies on a light crust of puff pastry, topped with an exquisitely sticky caramelized onion and balsamic jus. A side of locally grown vegetables are fresh and al dente enough to crunch at just the right moment in conversation. Accompanied by a Blue Metal Sauvignon Blanc 2007, the combination is nothing short of historic. A small portion of lemon sorbet served in a shot glass cleanses the palate perfectly.
Seated underneath a life size 1635 portrait of Charles Seymour with an open fire snap crackling with smoky heat, guests can almost hear the carriages pulling up on the cobbled path outside, offloading their bejeweled turn-of-the-century passengers. If ambience is king in your dining experiences, the White Horse Inn at Berrima is palatial.
Located a stone’s throw from the outskirts of Sydney’s modern, bustling CBD, the Southern Highlands have long been the last bastion of twee English gardens, cream tea for two and ye olde worlde shops proffering otherwise useless gimmicks such as lavender scented boot warmers and bee’s wax hand crème. Severe drought in the last ten years hasn’t stopped the rose enthusiasts who continued pruning and grafting throughout even the strictest of water restrictions.
At the end of the road in the town of Berrima stands a beautiful testimony to the colonial trade in bath stone. In the late 1800’s, creamy sandstone from the UK’s Bath region was quarried and used as ballast to steady trade ships plying the south pacific seas for exotic produce to satiate the ever indulgent appetites of Edwardian Englishmen. The White Horse Inn stands strong and proud in its foundations, a beautifully restored terrace previously occupied by the descendants of a wealthy landowner.
The restaurant is set in the various small rooms of the house, with guests often seated in their own private enclave complete with open fire, sixteen foot ceilings and ornate antique furniture. Take a deep breath and inhale the musty memories of the bygone era when horses were stabled out the back, polished leather couches filled the parlour and coal stoked the fires.
The menu is sophisticated and creative yet retains a sense of the traditional- appropriate for the setting. An entrée of twice baked goats cheese and avocado soufflé is almost painfully perfect with the tangy crust of warm cheese offsetting the sweet avocado centre. A side of spiced pear jam provides just the right zesty accompaniment.
Next, a succulent Wagayu beef lies on a light crust of puff pastry, topped with an exquisitely sticky caramelized onion and balsamic jus. A side of locally grown vegetables are fresh and al dente enough to crunch at just the right moment in conversation. Accompanied by a Blue Metal Sauvignon Blanc 2007, the combination is nothing short of historic. A small portion of lemon sorbet served in a shot glass cleanses the palate perfectly.
Seated underneath a life size 1635 portrait of Charles Seymour with an open fire snap crackling with smoky heat, guests can almost hear the carriages pulling up on the cobbled path outside, offloading their bejeweled turn-of-the-century passengers. If ambience is king in your dining experiences, the White Horse Inn at Berrima is palatial.
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