Alex Prichard, former culinary director of Icebergs Dining Room and Bar, is bringing his producer-driven approach to the NSW South Coast with Sara Dining, opening this winter at Moraea Farm near Berry.

After six years living in the region with his family, Prichard is partnering with Linnaeus Collection to create a restaurant that celebrates the area’s exceptional produce and farmers.

Set in a beautifully restored 1970s garage and workshop, Sara Dining centres around the on-site garden and deep relationships with local growers and fishers. The menu showcases regional seafood and small-scale producers, with standout dishes like the mixed crudo plate featuring Paspaley pearl meat, Franks Bombo Royal red prawns, Ulludulla blue mackerel, wild kingfish, trevally, tuna and coral trout with Ananda organic capers and green ant and verjus dressing.

Expect relaxed but elevated dining on the verandah overlooking the Berry hinterland, where the focus is squarely on ingredient, season and region.

Quick Bites

• What to Eat: Mixed crudo plate with Paspaley pearl meat, Franks Bombo Royal red prawns, Ulludulla blue mackerel, wild kingfish, trevally, tuna and coral trout; wood-fired Shoalhaven flathead with café de Paris butter; Kangaroo Valley retired dairy cow rib eye; pavlova with passionfruit Marigold cream
• Where: Moraea Farm, 450b Coolangatta Rd, Berry, NSW
• Vibe Check: Relaxed but elevated dining on the verandah overlooking Berry hinterland, grounded countryside hospitality that feels like dining at a friend’s home
• Book it: Make a reservation here.