Tucked away in a side street of Berry, we are a small restaurant passionate about sharing our love of this region with locals and visitors alike.
Your hosts John and Sonia craft a set weekly seasonal menu that highlights the best of the South Coast with a contemporary, relaxed and honest vibe.
Seasonal simplicity – as fresh and locally sourced as possible with a unique regional wine list.
Australian Wine List of the Year Awards – 1 Goblet 2020
Fairfax National Good Food Guide 2020 14/20
Delicious Magazine 2019 Top 100 Restaurants NSW
Gourmet Traveller 2019 Top 10 Regional Restaurants NSW
SOUTH on Albany has an exciting set menu format
Continuing to share our love of local food and wine in a refreshing and exciting way with our Weekly Changing Set 3 course Chef’s Menu with options to add freshly shucked oysters and matched drinks
*Note that we do not have any children’s menu options, the $80 per person Set 3 course Chef’s Menu is the only offering. We ask that you treat your visit to us as a break from your loved little ones. Each seat/place booked is for the $80 per person menu.
OPENING HOURS: Dinner: Wednesday to Saturday (Wed & Thur – 5.30pm or 7.45pm / Fri & Sat 6pm or 8.15pm)
Lunch: two Sundays each month – upcoming dates Sunday 18th April (11.30am or 2pm), Sunday 2nd May (11.30am or 2pm)
ALL OF OUR RESERVATIONS ARE ONLINE – CLICK ON THE LINK ABOVE. PLEASE NOTE THAT IF YOU DO NOT RECEIVE AN EMAIL OF CONFIRMATION – YOU HAVE NOT GOT A BOOKING
Note: We update our menu late each Monday afternoon for the week ahead
Weekly Changing 3 course set menu $80 per person
Add Freshly shucked rock oysters with citrus & eschalot dressing – Half dozen $24 (Oysters are pre-order only – select when you book online – as always the availability of our oysters is subject to weather and river conditions)
Add Matched drinks $35 per person
MENU FOR DINNER WEDNESDAY 14th APRIL to SATURDAY 17th APRIL & LUNCH SUNDAT 18th APRIL
Sautéed Mittagong mushrooms, parmesan custard, rosemary oil, pine nut & rye crumb
Nick Spencer Tumbarumba Chardonnay, 2018, Tumbarumba, NSW
Pan roasted Fish of the day with fennel purée, broccolini & orange dressing
Coolangatta Semillon, 2016, Shoalhaven, NSW
Pear, plum, rhubarb & ginger crumble with vanilla ice cream
Pepper Tree Sticky Pig Pinot Gris, 2016, Wrattonbully, SA
We do our best to cater for dietary requirements with advance notice. Please let us know at the time of booking. Ingredients & wine could change due to availability
10% surcharge applies on Public Holidays
CLICK BELOW TO SEE OUR CURRENT WINE & BEVERAGE LIST
Who we are
The kitchen adopts an obsessively local philosophy to drive home honest simple flavours that deliver the goods – Good Food Guide
Moving from Sydney 10 years ago having worked at Three Weeds in Rozelle, along with Merivale’s Bistro CBD and Est. restaurant, John and Sonia bring city slick dining with a country vibe.
Celebrating the region with a Chef’s menu experience, John delights in crafting elegant yet simple dishes. Real honest food, driven by flavour and truly seasonal produce.
Renowned for Sonia’s knowledgeable and relaxed hospitality style, the service is warm, attentive and welcoming.
COVID 19 SAFETY
The safety of our guests and our team is a high priority at this time. We have limitations on numbers and capacity and we are adhering to these limits.
Please ensure that you have read and understood these guidelines before you come into our venue. If you have cough, fever, sore throat or shortness of breath, do not enter the venue. Go home, be safe and get medical advice.
Hand sanitiser is on the table just inside the doorway please use it. We have good cleaning and hygiene protocols in place, including frequent washing and sanitising of high touch points. If you have suggestions, let us know.
Every guest must check via our system – it requires your name, phone number & email address.
We’ll provide table service. Your only movements should be to enter and leave, and to use the toilets. Stay 1.5m away from other guests wherever possible. Payment will be taken at the table. The credit card machine is sanitised after use.
Let’s keep each other safe as we’re all in this together.
To make a reservation click on the RESERVATIONS link above. All reservations are to be made online. **Please make sure you receive an email confirming your booking. If not, you have not completed your booking.**
As we serve a weekly changing set menu so it is important that you mention all dietary requirements in the notes section when making a reservation.
A reminder that all 11.30am, 5.30pm & 6.00pm bookings are for a 2 hour sitting time. If you wish to linger please book the later reservation.
Booking times are very set at the moment with current restrictions . Dinner: Wednesday & Thursday 5.30pm (2 hour sitting time) or 7.45pm, Friday & Saturday 6pm (2 hour sitting time) or 8.15pm. Open two Sundays each month for lunch 11.30am (2 hour sitting time) or 2pm. Upcoming Sunday dates are 8th November, 22nd November & 6th December.
We are just a small restaurant and adding in COVID 19 restriction as well means that the largest table we can accomodate is 5 people. We appreciate your understanding of the limitations that exist at the moment. We only take reservations 60 days in advance.
Credit card details are required to secure your reservation for a pre-authorisation. *Credit card information is held by a secure third party.
Our cancellation policy exists as we are just a small restaurant where table space is limited and we love to share our food with a full dining room. Last minute changes and cancellations often results in other diners missing out.
You will receive an email reminder of your booking 3 days before you dine with us.
To cancel, reduce numbers or change the date of your booking please contact us on 02 4464 2005 at least 48 hours prior to your booking.
If you notify us within less than 48 hours, and we cannot resell the seats, you will incur a $80 per person cancellation fee on your credit card.
Your understanding is appreciated.
We are a fully licensed restaurant