An inspirational 20-minute scenic seaplane flight from the heart of Sydney lies the award winning Cottage Point Inn Restaurant, situated in the Ku-Ring-Gai National Park.
| Our Price: |
$1,440
(minimum of 2) |
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A mere 20 minutes flying time from the heart of Sydney is the award winning Cottage Point Inn Restaurant. Situated in the Ku-Ring-Gai National Park this restaurant is renowned for offering exceptional modern Australian cuisine in beautiful and tranquil surrounds.
Upon landing the aircraft will taxi right to the restaurant’s seaplane dock, where a warm welcome awaits from Cottage Point Inn’s friendly staff. After a leisurely 5 course degustation lunch you re-board your aircraft and return to Sydney Harbour. To top off a magical afternoon you will complete a circuit of the Harbour Bridge and Opera House, before landing at Rose Bay. Total tour duration 4 hours, time in air 40 minutes.
We require a minimum of 2 people to confirm a flight. Departs 11:30am or 12:30pm (depending on availability on the day), and 1:30pm (during summer only). Dependent on availability, the time has to be confirmed by the pilot.
Set on the water at the junction of Cowan Waters and Coal & Candle Creek, was originally the Cottage Point boatshed and general store. The building was converted to a restaurant in the 1970’s and has been operating since. Our philosophy is to provide an honest, modern Australian style of food served in a relaxed, friendly atmosphere. Complementing the menu are wines chosen for their excellence from wine growing regions predominantly in Australia & New Zealand.
A sample menu (seasonal changes possible):
STARTERS
Chilli-salted cuttlefish with green tea noodles and a sweet ginger & lychee dressing
Sesame-seared yellowfin tuna with a coriander salad, ginger juices and an apple & wasabi sorbet
Twice-cooked quail on pastry-wrapped pork & chestnut stuffi ng with Jerusalem artichoke puree & cranberry jus
Warm Meredith goats cheese & dijon mustard tart with a lightly spiced tomato and apple relish & curly endive
Grilled Western Australian sardine fi llets on a Mediterranean style salad with fried haloumi, crème fraiche
& pimento sauce
Seared Queensland sea scallops on pan-fried crab meat crepe with a Thai snow pea salad & Nam Jim
Three leaf salad with vine-ripened tomatoes, cucumber, soft fetta cheese & balsamic vinaigrette
Salad of butter lettuce & witlof with Corella pear, roasted walnuts, parmesan & an orange and vanilla bean dressing
MAINS
Fish of the day on a potato & chive pancake with garden peas, clams & citris verjuice butter sauce
Pan-fried wild kingfi sh with a warm salad of French beans, basil, baby capers, balsamic cherry tomato dressing
& tapenade
Tasmanian ocean trout fillet, pan-seared then oven-roasted, on tomato & cardamom relish with pickled cucumber &
minted yoghurt
Roasted beef fillet on pan-fried white polenta, roast baby beets & horseradish jus
Pan-fried loin of venison with duck liver & currant mousse, wilted spinach, red wine & bitter chocolate jus
Duck leg confit & braised pork belly with brocollini, chilli jam & rich glaze
DESSERTS
Chocolate ganache tart with macadamia nut crusted vanilla bean ice cream & lime syrup
Raspberry souffl é with crème anglaise & white chocolate ice cream
Orange & Grand Marnier creme brûlée with dark chocolate truffle ice cream
Warm poached pear & banana crumble with palm sugar & lemongrass toffee sauce & amarula ice cream
Marscapone & vanilla bean bavarois with a rhubarb, strawberry & white balsamic compote and sweet basil anglaise
Rose Bay (Sydney)
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