It’s been a long time since a dining establishment in Kiama had a Chefs Hat, but now there are two South Coast restaurants with the coveted award within an easy drive.
Berry’s South on Albany has received its first Chefs Hat, joining Wollongong’s long time holder Caveau in being recognized for excellence in this year’s Sydney Morning Herald Good Food Guide.
South on Albany’s Chef John Evans and wife Sonia Greig have long been champions of local food, with John playing a key role in the South Coast winning the CRAVE 100 Mile Challenge competition in 2011.
Prior to moving to the South Coast, John worked at a number of Sydney’s leading restaurants before establishing an award winning restaurant at the 3 Weeds Hotel in Rozelle. South on Albany opened in 2013.
Peter Sheppard’s Caveau has been awarded a hat by the Good Food Guide every year since 2005. Caveau uses organic and locally sourced produce, and is a champion of nose to tail cooking. Unfortunately, on the weekend after the awards were announced Caveau’s kitchen was destroyed by fire. It will be weeks before the restaurant is open again.