The Berry Hotel has become known as one of the best dining experiences on the South Coast. With three dining areas, one of these is sure to cater to your needs.
The contemporary Australian menu changes regularly – we always offer quality black Angus steaks along with the best local produce the Shoalhaven has to offer. Also look out for our mid-week dining specials for lunch and dinner.
Dine in the oldest brick building in Berry. Built in 1863, the ambience is set with an open log fire and eclectic furnishings. This heritage listed building, known as The Coach House, is air-conditioned for added comfort and is perfect for private functions for up to 35 people. Bookings are essential.
The Courtyard is the place to sit on a warm summer’s evening with gentle breezes wafting through. The area is temperature controlled to keep you cool in summer and warm through the winter. Catering for large groups and families, there is also a children’s playground on the premises. This venue caters for up to 120 people.
Our Cafe has a wide range of boutique wines selected from regions across Australia. Enjoy a selection of coffee, cakes and cafe-style meals on the verandah, while watching the sun set over the Southern Highlands or in air-conditioned comfort, amongst local art. We proudly serve Daily Grind coffee which is roasted locally. This venue has a private function room catering for up to 10 people.
Our dining excellence has been awarded as a Gold Finalist in the Entertainment Guide’s Cafe & Bistro category and most recently with our delicious Alpaca burger (sourced locally from Illawarra Prime Alpaca) being named in the Best Pub Burgers in NSW.
Reviewer, Keith Austen says, ‘It’s not something you see on a pub menu too often, but the alpaca burger has come to Berry. A sumptuous combination of chargrilled alpaca meat that’s locally sourced (we’re talking 1km up the road), fresh Turkish bread buns (in keeping with the local theme they’re made daily by the baker three doors down), caramelised onions, slow-roasted tomatoes, rocket and cheddar.’