The River Moruya takes this concept to a higher level, with passion, purity and perfection. Produce sourced locally, mostly organic, seafood so fresh it smells and tastes of the sea, herbs from the restaurant garden, everything made in house, including cured meats.
Chef Peter Compton’s obsession is to use clean fresh local produce to create dishes that represent the best of what the Eurobodalla and far south coast have to offer, using classical French techniques and modern Australian concepts.
In a heavenly setting by the Moruya River, on the beautiful Fair south coast of New South Wales, Moruya, overlooking Deua National Park.
