A gorgeous old sandstone building and friendly staff made for a pleasant trip to the Prince Albert Inn in Braemar on Saturday night.
Built during the early Victorian period, its architecture is an excellent example of a highly intact two storey early Colonial Georgian Inn. You can’t miss it as you exit the freeway into the Southern Highlands.
After a major restoration, it recently opened back up with a restaurant and accommodation. We have been wanting to eat there since …… and now we have!
I started with the vodka and lime cured salmon with enoki mushrooms, blue swimmer crab and cucumber – a really fresh entree with lots of yummy flavours. I didn’t really notice the flavour of the crab, but it didn’t matter as it was a great way to start a meal.
My husband tried the twice baked goat cheese soufflé with fennel and hazelnut, which had lots of nice flavours too.
For my main meal, I was tempted by the Mittagong tunnel mushroom risotto with truffle oil. It was a simple, but hearty dish to fill me up for a winter’s evening. My husband chose the 12 hour braised shoulder of lamb with creamed celeriac and mustard fruits. The meat was cooked to perfection, but the dish itself was lacking a few flavours.
While I wouldn’t put the food into the outstanding category, it was certainly lovely and we enjoyed all of our dishes. It is fully licensed so no BYO, but the wine list seems reasonable and a good selection.
It is also opened for breakfast and lunch as well, so check out the website for further details.
You can even pop in for a drink on the balcony without dining as well, so plenty of options available.
Posted by Sydneysiders Guide to the Southern Highlands 
