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

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.

Guests arrive by road, water or air!

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

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

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.