+61 2 9580 6466
Cottage Point Inn Luncheon Flight
Sydney Dining| Note |
|---|
|
As we are not on town water supplies, our tap water is unsuitable for drinking. Bottled spring water may be ordered.| Hours |
|---|
|
 |
| ||||||||||||||||||||
Itinerary
Whilst sitting at your table with one of Australias best wines in hand and the gentle waters of the Hawkesbury River lapping beneath you it is hard to imagine that a mere 20 minutes ago you were in the heart of the hustle and bustle of Sydney. The award winning Cottage Point Inn restaurant is renowned for offering exceptional modern Australian cuisine in beautiful and tranquil surrounds.
Upon landing we taxi the aircraft right to the restaurants seaplane dock, where a warm welcome awaits from Cottage Point Inns friendly staff. After a leisurely 3 course a la carte lunch you reboard your seaplane and return to Sydney Harbour. To top off a magical afternoon we complete a circuit of the Harbour Bridge and Opera House, before landing at Rose Bay.
A Little Bit About Cottage Point Inn
Cottage Point Inn Restaurant, set on the water at the junction of Cowan Waters and Coal & Candle Creek, was originally the Cottage Point boatshed and general store. An early 1950's photo set above the mantelpiece shows how it used to be. 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.
Typical Menu
Starters
Leek, potato and garden pea broth, smoked ham hock tortellini- Pan fried hawkesbury river squid with a leek & squid ink risotto
- Pan fried eden sardines filled with smoked breadcrumbs and wrapped in pancetta, warm white bean salad and sardela
- Deboned quail with spinach & duck liver stuffing, tomato cous cous, tarragon mayo, boiled quail egg
- Meredith goats cheese & dijon mustard tart, green olive puree, roast cherry tomatoes & capers
- Steamed king prawns with braised baby leeks, champagne cream, toasted prawn butter brioche & avruga black herring roe
Mains
- Pan fried wild kingfish, wilted rocket, confit tomato, baby zucchini, black olive tapenade
- Oven roasted jewfish, steamed nicola potato, asparagus, fennel cream, mint oil
- Pan seared atlantic salmon, spring vegetables, champagne cream
- Spring lamb loin with spinach & chicken mousse, broad beans, potato gnocchi & rosemary jus
- Grain fed beef fillet, fried polenta, baby spinach, field mushroom jus
- Duck leg confit, pan fried duck liver, golden delicious apple puree, frizze salad, blackberry & walnut dressing
- Risotto of porcini, swiss brown, asparagus, basil, buffalo mozzarella
- Meredith goats cheese & dijon mustard tart, green olive puree, roast cherry tomatoes & capers
- Terrine of spring mediterranean vegetables with corella pear vinaigrette
Desserts
- Stewed rhubarb tart, mascarpone & white balsamic sorbet, anglaise
- Prune & armagnac soufflé with vanilla anglaise, mandarin ice cream
- Vanilla bean crème brûlée, black cherry ice cream, pistachio tuile
- Valrhona chocolate & salted caramel tart, chocolate macaroon, fig & honeycomb ice cream
- Poached bananas, white chocolate mousse, filo wafer & passionfruit
- Cheeses with fresh apple, muscatels, quince paste & lavosh
