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Biota Dining & rooms

The high point of the Southern Highlands is no longer the altitude or the autumn leaves. Biota Dining has cornered cred and compliments (not to mention awards) for its concerned creativity. Think, food that is sourced locally from producers who care enormously about getting it right. Ditto for the chefs.

The cuisine, developed by James Viles, restaurant chef and director, is Garden of Eden dining – absolutely seasonal, and what the team can’t source or forage near at hand, they grow, using the garden and glasshouse. Ducks, geese and yabbies come from just metres away.

It all comes together on your plate in a space that’s been aesthetically designed to support without intruding. Paradise regained!

Chef James Viles, took out the 2013 Australian Young Restaurateur title in the Electrolux Appetite for Excellence.

His restaurant, Biota Dining, was named Regional Restaurant of the Year in the 2014 Sydney Morning Herald Good Food Guide awards. Viles takes food to a whole other level by growing much of his own herbs and other things and sourcing almost everything else from the region.

Of course what he does with it is even more impressive. Termed ‘contemporary cuisine’ it is much more, combining classical cookery with molecular techniques and flights of pure whimsy.

Now he has added 12 rooms of boutique accommodation to the same site, and a produce market on the last Sunday of each month, so it’s possible you could come here and never move all weekend.


Biota Dining, 18 Kangaloon Road, Bowral, + 61 2 4862 2005. Open Friday-Monday for lunch (Saturday and Sunday offers brunch/lunch) and  Thursday to Monday for dinner.



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