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Eschalot

Address: 24 Old Hume Highway Berrima, NSW - Map - Contact details
Cuisine: Modern Australian
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DAYS OF BUSINESS

Tue - Thu:18:00 to 22:00
Fri - Sat:12:00 to 15:00
18:00 to 22:00
Sun:12:00 to 15:00
BYO Wine Tuesday to Thursday

Latest User Reviews

"Really very impressive great tastes & great hosts"

"Well worth the 85km drive from Sydney to lunch at this wonderfull restaurant." more reviews

Chef

Tony Capps

Price Guide

Entrée $18 - $22, Main $34 - $38

Payment Options

Cash, Amex, Visa, Mastercard, Diners, Eftpos

Features

$10 corkage Per-bottle, BYO (Wine Only), Licensed, Outside dining area, Private dining area

Ambience

Child-friendly, Contemporary, Relaxed, Romantic

Food

Vegetarian option

Styles

Sit down

Restaurant areas and private dining

Area name Capacity seated Capacity standing
Entire Restaurant 70 n/a

Awards

2007 - Restaurant & Catering NSW Awards for Excellence - Awarded Best Contemporary Australian Restaurant - SOUTHERN HIGHLANDS
2008 - The SMH Good Food Guide - Awarded one chef's hat
2009 - The SMH Good Food Guide Awards - Awarded one chef's hat
2008 - Restaurant & Catering NSW/ACT Awards for Excellence - Best Contemporary Australian Restaurant – Southern Highlands
2008 - Restaurant & Catering NSW / ACT Awards for Excellence - Finalist for Winelist
 

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Dinner
Entree
From $16.00 to $22.00
Warm Roquefort & Witlof Salad with Fresh Tasmanian Walnuts & Persimmon
Braised Pancetta, Chanterelles, Lentils, Poached Egg & Cutaway Creek Raspberries
Yellow Fin Tuna & Sea Prawns, Borlotti Beans, Tomato, Peppers & Pendolino Extra Virgin Olive Oil
Seared Queensland Scallops, Boudin Noir, Celeriac, Fennel & Summer Truffle
Fresh Beetroot Pappardelle, Hunter Valley Rabbit, Pomegranate & Marjoram
Foie Gras Entier, with Cepes, Banyuls Vinegar & FleurdeSel deGuérande MP
Main
From $34.00 to $40.00
Roast Barramundi, Tunnel Mushrooms, Kombu & Tamari Hollandaise
Thirlmere Duck Confit With Jerusalem Artichoke & Parsley Sauce
Tea Smoked Ocean Trout, Beetroot Carpaccio & Horseradish Beurre Blanc
Dry Aged Venison Loin, Caramelised Fig, Fried Cream, Coffee & Cocoa Sauce
Wagyu Sirloin - Grain Fed Tenderloin: with pommes saladaise, roast eschalots, radish, fennel & bagna caôda
Half or Whole Duck and Accompaniments : served for two or four people Order three days in advance 90.00/ 180.00
Sides
Pommes Frittes with Sumac Salt
Steamed Green Beans with a Preserved Lemon Dressing
Mixed Leaf Salad with Citrus and Soy Dressing
Sour Dough, Balsamic Vinegar & Virgin Oil
Dessert
Hazelnut Crème Brûlée with a Fig & Peach Confiture 14.00
Tarte Tatin, Beurre Noisette Ice Cream & Calvados: 20 min 14.00
Coffee, Caramel & Cardamom Eclairs with Warm Chocolate Sauce 14.00
Bitter Chocolate Fondant, White Chocolate Sorbet & Roasted Rhubarb : 20 min 14.00
Prune & Rum Baba, Rum & Raisin Ice Cream 14.00
Dessert platter : for 2 or more people 14.00
Cheese w/ Muscatels & Lavosh Crackers: 1 cheese/ 2 cheese/ 3 cheese MP
All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Australian Dollars (AUD$) unless otherwise specified.
This menu was last updated on 17/9/08.

User rating

  (3 reviews)
Overall 9.4
Food 9.3
Ambience 9
Service 9.7
Value 9.7

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Previous user experiences

Overall 9.3 - Food 9, Ambience 8, Value 10, Service 10

Really very impressive great tastes & great hosts   (March, 2008)

Overall 9 - Food 9, Ambience 9, Value 9, Service 9

Well worth the 85km drive from Sydney to lunch at this wonderfull restaurant.   (See my reviews (2) - January, 2008)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

This is a very special restaurant and we are very lucky to have such a wonderful Chef and caring staff in the highlands. I would highly recommend this restaurant to everyone, we have never been disappointed!!!

Ian and Aroha   (I - September, 2007)