Chef David Campbell follows his locavore philosophy with sustainable local seafood, pasture-fed waygu from Gerringong, alpaca from nearby Rose Valley, and organic herbs and vegies growing at the back door of his neat little wooden restaurant in Berry's main street. The lighting is soft, the decor simple, the service friendly and the menu full of fascinating seafood, poultry, meat, noodles and vegetable dishes, all designed for sharing. Kick things off with sashimi of yellowfin tuna with fresh Tasmanian wasabi and a lightly vinegared dressing, or maybe crab ravioli, coming as two soft little pillows nestling in a salad flecked with seaweed. An aromatic duck curry combines delicious flesh and a fragrant broth; and if you haven't tried alpaca, tenderloin tempura is a great way to start - its gently gamey flavour offset by a delicate batter. Asia meets South America again in a soothing quinoa and coconut cream, with a splodge of strawberry and lychee sorbet and crystallised tamarind.