Hand-built by convict labourers in 1844, the original Taylor’s Crown Inn was transformed last year into a hospitality venue and members’ club. Berrima Vault House encompasses a number of public and private areas, including Taylor’s Inn Cafe, ‘The Lodge’ restaurant, The Snuggery, The Fireplace Lounge, Hank & Molly’s Bar, The Vinery, private dining spaces in old jail cells, and The Rose Garden – all designed to help you unwind, relax and appreciate the historic surrounds. 

Entering the stunning reception, we were greeted with a warm welcome from the lovely staff who instantly made us feel at home and showed us to our room up the stairs – a three-bedroom boutique accommodation known as The Residence.

Dropping our bags, we ventured back out to Penrose State Forest to meet the lovely Amanda Fry, founder of Experience Nature, a group that connects people with nature and produce by offering unique hands-on experiences. Experience Nature launched in 2017 and is made up of several innovative brands – Wildfest Experiences, Highland Harvest Feasts and Wild Food Adventures, which offers tours and getaways.

Wild Food Adventures runs its Autumn Fungi tours from April through May – May being peak mushroom season, with this year’s wet weather season producing a bumper crop. Our guide was ‘master forager’ Joanne Dodd, owner of Quarter Acre Farm. Joanne converted an urban block into a garden, where she grows out-of-the-ordinary vegetables such as yacon and water chestnuts along with fruits and edible flowers, most gifted to local Southern Highlands restaurants.

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On our mushroom foraging adventure, Joanne gave us the rundown on what to pick and what not to, making sure we only selected the safe ones. Our quarry was saffron milk caps, a gorgeous orange and white marbled mushroom with perfectly lined gills. Once we got deeper into the forest there was an abundance of mushrooms waiting to be picked. We took what we needed and left the rest for the forest and future forgers.

After a dreamy day foraging in the forest, we headed back to Berrima Vault House where executive chef Tommy Prosser served up our foraged mushrooms lightly pickled on sourdough with a Japanese savoury custard, followed by a slow cooked lamb roast and to finish a classic bread and butter pudding.

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Tommy keeps the menu seasonal, with a real focus on supporting local producers, serving traditional English food with a touch of modern Australian. On Sundays you’ll find a classic Sunday roast – when it’s cooked by an English chef, you know you’re in for a win.

Mushroom foraging tours will run till the end of May. Experience Nature’s next event will be spring edible weeds, on sale now. Amanda and Joanne will be releasing tickets in November for 2023 foraging tours, which make the perfect gift. Tickets, available here, are limited so get in quick.

Rates for Berrima Vault house 
Mid-week: $500 per night with a minimum of 2 nights
Weekends: $650 per night with a minimum of 2 nights
Membership cost is $3000 including GST per annum

For more details on the Berrima Vault House and Quarter Acre Farm, head to https://www.berrimavaulthouse.com/ and https://quarteracrefarm.com.au/index.html