Eschalot
Readers' Choice 2024 - Modern Australian
Best Known For
A seasonal menu plating up dishes such as Tasmanian octopus, fermented chilli, compressed citrus and beach herbs.
About Eschalot
A striking heritage-listed sandstone cottage is home to Eschalot restaurant, an award-winning eatery on Old Hume Highway in Berrima. A popular Southern Highlands dining destination since 2003, Eschalot embodies classically refined style with white tablecloths, chandeliers and draped curtains combining to infuse elegance throughout. Sit by a sunny window overlooking the garden and courtyard, or around the fireplace during cooler months, while enjoying a seasonal menu. Dishes may include scallops, morcilla, chicken skin, currants and cauliflower to start; followed by grilled spatchcock, paprika butter, carrot, green olive and herb salad, or plum-glazed duck breast, pressed leg, pomelo, fennel and cucumber. Indulge yourself with a dessert of dark chocolate terrine, blood orange and sea salt.
Eschalot Menus/Downloads
Media & Awards
Features & Facilities
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 70 Chef: Matty Roberts
Opening Hours
Groups & Functions
- Up to 70 Guests
- Birthday Party
- Christmas Party
- Cocktail Party
- Conference
- Corporate Function
- Dinner Party
- Engagement Party
- Product Launch
- Wedding
- Canapes
- Degustation
- Set Menu
Really nice atmosphere. Good food. Top notch spiced rum/ginger ale/lime cocktail.
Anniversary Dinner was superb, service was brilliant and friendly. We had a wonderful celebration.
We had three magnificent courses, all of which were superb. Thoroughly recommend the restaurant. The new owners have definitely continued the tradition of quality dining.
from the welcome all the way until the thank you at the end - the whole experience was delightful. Each dish was well balanced with complimentary tastes and textures.
Wow! Worth every cent! Food was the best you will find anywhere. Service fantastic. We had such an great night.
The food and setting were the best parts of this lovely restaurant. A special meal.
I went with a party of 14 people to Eschalot on Saturday 11 April. We originally booked for 8 people but changed to 14 at the last moment. This was obviously difficult as it was Easter but they accommodated us with good grace. The food and service were excellent. I had duck which was superb. Having raised ducks it was obvious that they had sourced the best quality. My fellow diners were equally pleased.We look forward to returning. P. McCullough