Cottage Point Inn, Sydney @cottagepointinn @guillaume_zika


Cottage Point Inn is perfect as the centrepiece for creating a wonderful day’s event – a special lunch in Sydney’s north.

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Overlooking the Cowen Waters in Ku-ring-gai Chase National Park, this delightful venue began its life as a boat house, general store and post office.

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Guests arrive by road, water or air!

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They are beautifully cared for by Guillaume Zika – Executive Chef …..

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Jim Sanders – Head Sommelier……


…and excellent waitstaff like Amando


We began with Jim’s recommendation of a lovely Sangria made with elderflower liqueur, port and juice of ruby grapefruit and poorman’s orange.


This was served with warm bread with a faint lemon flavour and stylishly served butter….


We were very tempted by the  the degustation menu, but decided instead to share a selection from each course.

We chose entrees of Gippsland Veal Rump Tartare $32 – Seasoned with Oyster & Lemon Dressing, Tarragon, Caper Crackers


……and the Line Caught Snapper $34 Served Raw, Persimmon Vierge, Finger Lime & Basil


…and Jim suggested an unusual Argentinian White Fantasia that is usually paired in the degustation with the veal tartare.


…But before the entrees arrived we were surprised with a complimentary appetito of refreshingly crisp and tasty Pear with crème fraîche and pastry shell with a creamy pumpkin purée and parmesan

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And after we’d enjoyed our entrees we were again surprised with another entree dish of the Moreton Bay Bug Citrus & Fennel, Lemon Hollandaise, usually $38, which turned out to be my favourite entree ( my second pick would be the veal tartare).


The mains we decided on were the Port Lincoln Spanish Mackerel Braised Endive with Capers & Smoked Parmesan, Noilly Prat Sauce $45…


….and the New Zealand Blue Eye Trevella with Confit young onion, sorrel puree, marjoram and clams $46..


Both were lovely and, like many others before us, we really did enjoy the Lemon & Herb Dauphine Potatoes $10.50 to accompany them.


Then another complimentary dish arrived – what must almost be a signature treat – of Roquefort cheese & green apple jelly with walnuts- perfect!


We’d chosen for dessert the Mont Blanc Tartlet with Chestnut & Rum Cream, White Chocolate Ganache, Buttermilk Sorbet $19 – a real winner!


But again were delightfully surprised with a second dessert of Yoghurt Vacherin Malfroys Gold Honey, Lemon Curd & Basil $19.


This was a meringue shell filled with a lemon curd and nicely highlighted, unusually, by the basil. Gorgeous!

Coffee was the perfect way to finish, especially as by now it was getting late in the afternoon…..


…..with a final unexpected accompaniment of aerated chocolate petit fours.


This is not a meal to be rushed. It deserves plenty of time to enjoy the relaxed and peaceful setting, the attentiveness and passion of the hosts and the creative talent in the dishes.


Cottage Point Inn Menu, Reviews, Photos, Location and Info - Zomato

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