Eschalot

Bundanoon has the art museum, Robertson has the big potato. But if you’re after the South Highlands’ ultimate dining experience, Berrima’s Eschalot takes the cake.

This modern Australian diner – stationed in a historic sandstone building on the town’s main drag – has confidently done its thing since 2003. Hospitality veterans Matty Roberts and Cassandra Wallace took over from original chef-owner Richard Kemp in 2019, and have retained Eschalot’s status as one of the region’s top attractions.

From the seasonal à la carte menu you might start with small plates of manchego and leek croquettes with sesame aioli, and Musset Family Farm mushrooms doused in togarashi butter and smoked ricotta. Mains could include fried chicken with a Sriracha and honey glaze, or pomegranate lamb shoulder with mint and rose labneh.

Take a seat in the cute garden by the side of the restaurant for a selection of the above, or splash out on the chef’s menu and let Roberts do the rest. Afterward, move closer to the crackling fire to share a bottle of wine from the selection of local drops. Agrarian bliss.