Cottage Point Inn Restaurant
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The Cottage Point Inn Restaurant is tucked away in the Ku-ring-gai Chase National Park, overlooking the calm, glistening waters of Cowan Creek in the Hawkesbury.
What was once a boat house, general store and post office for the river community in the 1950's, is now a one hat fine dining restaurant set in a relaxed quintessential Australian weatherboard house. Surrounded by tall eucalyptus trees and only the noise of curious kookaburras, the murmur of a passing boat & the odd arrival of a seaplane dropping off hungry guests, the setting is extremely peaceful and still. The air even feels cleaner around these parts.
With such a stunning setting, it almost doesn't matter how good the food is.....almost. But no need to worry about that here.
Chef Guillaume Zika, born in Paris and up until recently was head chef at London's 2 Michelin star restaurant Hibiscus, has brought an elegant yet innovative touch of french cooking to the modern Australian menu. He joins a strong line up of talent including restaurant manager Shane Olesen and sommelier Jim Sanders. Expect to be well looked after here. They are a team whom are extremely passionate about the food and wine they serve you.
To kick off our relaxed lunch we started with their special cocktail of the day, a sangria unlike no other. We were also served our first surprise amuse bouche of the day which was chilled gazpacho jelly with basil infused oil. An extremely delicate taster which was full of flavour.
Taking the advice from our waiter, for our entrees we shared the Snapper Carpaccio with a fragrant strawberry sauce vierge, celery, basil & finger lime and the Veal Tartare seasoned with oyster and lemon dressing, cucumber, tarragon served with caper crackers. Both were absolutely divine and extremely unique. Just by looking at each plate you can see the passion which goes into the food. Each mouthful was an explosion of flavour and texture.
With the entrees being a huge success, we followed the advice from our friendly waiter again.
We ordered the Butter Poached Market Fish (Mackerel) with lemon, capers & kale, pan fried gnocchi, clam beurre blanc and the meltingly soft Ox Cheek Cooked in celeriac juice, roast parsnip & jerusalem artichoke, ox tongue, mustard & puffed quinoa.
Whenever we see Dauphine Potatoes on a menu we can't pass without saying yes please! So we ordered a side of these too. These fluffy balls of creamy potato were delicious. I only wished I had more of the Ox Cheek jus to mop them up with.
Our second surprise of the day was the below whipped blue cheese, walnut and apple concoction. To experience the full flavour sensation we scooped both layers onto one spoonful. It tasted like a cheese platter in one mouthful. We later found out that this was one of a few specially introduced items by chef Guillaume who's testing how far he stretch the menu with the traditional Cottage Point Inn Restaurant diner. It's a winner for us!
And then there was dessert...
As the temperature dropped and the low lying clouds moved in, the two desserts which jumped out were the Warm Poached Pear with crystallised dark chocolate, almond milk ice cream, chocolate sauce and the Creme Caramel Parfait with pink lady apple & caramelised oat crumble. Alongside our strong hot coffee's, the comfort in both these dishes made the perfect ending to what was an incredibly impressive lunch.
But wait there's more! We had one more surprise. The above handmade chocolates which tasted like a supercharged aero bar, were presented to us on a piece of drift wood, paying homage to the earthy nautical surrounds.
If you're looking for a venue which is that little bit extra special, look no further. A beautiful piece of history set in an quintessential Australian setting, serving some of the highest quality food in Sydney, the Cottage Point Inn Restaurant must be experienced at least once.
For lunch and dinner Cottage Point Inn Restaurant offers both an a la carte and & 7 course tasting menu.
http://www.cottagepointinn.com.au
Thursday - Monday: Lunch
Friday & Saturday: Dinner
Cottage Point Inn is accessible by road, water and air. The restaurant is located on the northern edge of Sydney about a 50 minute drive from the city centre. We are serviced by 2 seaplanes companies as well as the daily ferry from Palm beach. Our pontoon is available for the use of guests arriving by private boat whilst they dine in the restaurant.
*foodies agenda was a guest of The Cottage Point Inn Restaurant. Please know we only share feature stories & reviews which we genuinely believe in.
With such a stunning setting, it almost doesn't matter how good the food is.....almost. But no need to worry about that here.
Chef Guillaume Zika, born in Paris and up until recently was head chef at London's 2 Michelin star restaurant Hibiscus, has brought an elegant yet innovative touch of french cooking to the modern Australian menu. He joins a strong line up of talent including restaurant manager Shane Olesen and sommelier Jim Sanders. Expect to be well looked after here. They are a team whom are extremely passionate about the food and wine they serve you.
To kick off our relaxed lunch we started with their special cocktail of the day, a sangria unlike no other. We were also served our first surprise amuse bouche of the day which was chilled gazpacho jelly with basil infused oil. An extremely delicate taster which was full of flavour.
Taking the advice from our waiter, for our entrees we shared the Snapper Carpaccio with a fragrant strawberry sauce vierge, celery, basil & finger lime and the Veal Tartare seasoned with oyster and lemon dressing, cucumber, tarragon served with caper crackers. Both were absolutely divine and extremely unique. Just by looking at each plate you can see the passion which goes into the food. Each mouthful was an explosion of flavour and texture.
With the entrees being a huge success, we followed the advice from our friendly waiter again.
We ordered the Butter Poached Market Fish (Mackerel) with lemon, capers & kale, pan fried gnocchi, clam beurre blanc and the meltingly soft Ox Cheek Cooked in celeriac juice, roast parsnip & jerusalem artichoke, ox tongue, mustard & puffed quinoa.
Whenever we see Dauphine Potatoes on a menu we can't pass without saying yes please! So we ordered a side of these too. These fluffy balls of creamy potato were delicious. I only wished I had more of the Ox Cheek jus to mop them up with.
Our second surprise of the day was the below whipped blue cheese, walnut and apple concoction. To experience the full flavour sensation we scooped both layers onto one spoonful. It tasted like a cheese platter in one mouthful. We later found out that this was one of a few specially introduced items by chef Guillaume who's testing how far he stretch the menu with the traditional Cottage Point Inn Restaurant diner. It's a winner for us!
And then there was dessert...
As the temperature dropped and the low lying clouds moved in, the two desserts which jumped out were the Warm Poached Pear with crystallised dark chocolate, almond milk ice cream, chocolate sauce and the Creme Caramel Parfait with pink lady apple & caramelised oat crumble. Alongside our strong hot coffee's, the comfort in both these dishes made the perfect ending to what was an incredibly impressive lunch.
But wait there's more! We had one more surprise. The above handmade chocolates which tasted like a supercharged aero bar, were presented to us on a piece of drift wood, paying homage to the earthy nautical surrounds.
If you're looking for a venue which is that little bit extra special, look no further. A beautiful piece of history set in an quintessential Australian setting, serving some of the highest quality food in Sydney, the Cottage Point Inn Restaurant must be experienced at least once.
For lunch and dinner Cottage Point Inn Restaurant offers both an a la carte and & 7 course tasting menu.
http://www.cottagepointinn.com.au
Thursday - Monday: Lunch
Friday & Saturday: Dinner
Cottage Point Inn is accessible by road, water and air. The restaurant is located on the northern edge of Sydney about a 50 minute drive from the city centre. We are serviced by 2 seaplanes companies as well as the daily ferry from Palm beach. Our pontoon is available for the use of guests arriving by private boat whilst they dine in the restaurant.
*foodies agenda was a guest of The Cottage Point Inn Restaurant. Please know we only share feature stories & reviews which we genuinely believe in.
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