For travellers who seek the finest that the world has to offer

Norway’s Michelin-starred Maaemo brings Nordic cuisine to Sydney

An exclusive 10-course gourmet pop-up at the two-hatted Berowra Waters Inn.

Maaemo is a fine-dining restaurant known for its celebratory use of locally sourced organic ingredients, and contemporary interpretation of Norwegian cuisine. It’s been awarded three Michelin stars, but, as Maeemo is tucked away in Oslo, Norway, sampling such flavours is something few Australians will ever do. However, should you happen to be a savvy gourmand, you can enjoy the culinary artistry of Maaemo at Sydney’s twice-hatted Berowra Waters Inn this July.

The exterior of a waterfront restaurant
Berowra Waters Inn.

Maaemo pop-up in Sydney

Jay Boyle is the executive chef at Maaemo, second only to Maaemo’s founder and chef, Esben Holmboe Bang. From 15 to 16 July 2023, Jay will be in Australia cooking alongside Berowra Waters Inn chef, Brian Geraghty, to host an exceptional 10-course culinary experience among native flora and fauna.

strawberry tart and crab tail
Strawberry and rhubarb root tart, warm spice custard. Langoustine grilled over embers, sauce of blackcurrant wood and leaves


Dishes will include heroes of the Maaemo menu, such as oyster ‘Tradition 2010’ celebrating a raw oyster in its most natural essence with an emulsion of mussels, cream and dill; caviar, potato and elderflower; and firm favourite brown butter ice-cream hazelnut and coffee molasses.

Aligning with Maaemo’s focus on wild and organic ingredients, the Berowra Waters Inn team is sourcing local produce to stand in for some Scandinavian staples. Langoustines will be swapped for marron, truffles will come from Tasmania, and wild mushrooms will be foraged locally, while Sydney chef and hunter John Ralley will deliver deer’s heart for Jay’s ‘congee’ with smoked reindeer heart and black vinegar.

King crab shoulder slowly cooked in a cream of smoked reindeer
King crab shoulder slowly cooked in a cream of smoked reindeer.

Ahead of Jay’s arrival back in Australia, the Berowra Waters Inn team, including award-winning pastry chef Lauren Eldridge, has already started cooking and testing Jay’s highly complex dishes to perfect the menu ahead of the pop-up.

“Bringing Maaemo to Australia for the first time and sharing Jay’s incredible talents with Sydneysiders is such an honour, and gives our team at Berowra Waters Inn the opportunity to step outside our all-Australian sphere to experiment with Scandinavian flavours and ways to highlight the relationship between raw produce and what is presented on the plate,” said Brian.

white dining table and chairs positioned in front of window
Berowra Waters Inn dining room.

Book now

Reservations are now open via the Berowara Waters Inn website. The ten-course menu is $400 per person, with matching wines for an additional $200. There are sittings for both lunch and dinner Saturday 15 July and Sunday 16 July, but places are limited so you’ll need to get in quick if you wish to partake in this gourmet offering.

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