biota dining by james viles
There's nothing I don't love about this place, tucked in the lush hills of the Southern Highlands. Biota Dining, headed up by chef James Viles, is largely sourced by its own kitchen garden and its creative kitchen turns out snacks such as mussels marinated in nasturtium juices, salt and pepper hen wings, and warmed duck leg and bitter leaves in the casual dining room where the fire is lit all winter. In the restaurant, Viles turns to even more inventive dishes in a degustation menu - beef cooked over coals with sunchokes and horseradish, charcoal crackers with clams, smoked roe, a kind of tarama, and spent lettuce (below). Dropping by on the weekend we go for the casual menu, a smoked brisket toastie followed by native berry doughnuts (top) and espressos. Then we visit the chickens, the beautiful girls who supply the restaurant's eggs, and the rows of polytunnels sprouting broad beans and a raft of beautiful future menu highlights.
18 Kangaloon Road, Bowral NSW 2576
+61 (0)2 4862 2005