Jonah's Palm Beach Restaurant Luncheon Flight

Perched high on the edge of a cliff, enjoying dramatic views of Whale Beach and the sprawling Pacific Ocean, Jonah's at Palm Beach is one of Australias most prestigious ocean retreats. Something of a Sydney institution, Jonahs salubrious guest list has included Laurence Olivier, Anthony Hopkins, Mick Jagger and Jerry Hall.

Departing Sydney Harbour late morning your seaplane flight tracks north past Sydneys spectacular northern beaches before touching down in the expansive waterway of Pittwater.

Jonah's courtesy vehicle will meet you at the dock and transfer you the short distance to the restaurant. Celebrated chef Richard Purdues superbly crafted dishes integrate a strong Asian and European influence with the best of Australias fresh local produce, and are always impeccably flavoured and presented.

The restaurant boasts 180 degree views of the Pacific Ocean, well spaced tables and a friendly and relaxed atmosphere. Enticing you to leave such a stunning location is difficult, but we find the prospect of a glorious afternoon seaplane flight back to Rose Bay, encompassing a Sydney Harbour circuit in front of the Harbour Bridge and Opera House does it for most!

A Little Bit About Jonah's

Perhaps the only feature that can divert your attention from the stunning view at Jonah's is the food. The award-winning Restaurant offers excellent Modern Australian cuisine under the direction of acclaimed chef George Francisco.

With a significant French influence, George's style of cooking is anchored in his passion for fresh food and unparalleled knowledge of produce, method and style. George gained his extensive knowledge and acclaim working and training in a number of internationally renowned restaurants in the United States including 'Stars' and 'Farallon'.

Reflecting Jonah's unique seaside location, the seasonally updated menu focuses heavily on seafood. From a cellar containing over 2,500 bottles of vintage Australian and international wines, the extensive wine list entices and rewards.

Proudly, George and the team have earned many awards including a 'Chef's Hat' from the Sydney Morning Herald Good Food Guide 2007, 2009 & 2010, as well as a 'Bent Fork' from Sydney Eats.

Typical Menu

Starters

• Freshly shucked Sydney rock oysters with champagne mignonette
• Warm spanner crab, sea urchin butter sauce and potato puree
• Duck-wrapped lamb and cumin sausage, pickled baby beetroot, lebne cappellacci
• Tempura ricotta-filled zucchini fl owers served with basil pesto
• Flash-fried Queensland calamari with spicy cajun remoulade and lemon
• Vanilla scented tuna tartare, edamame, crisp radish and toasted nori

Mains

• Blue swimmer crab, angel hair pasta, Reggiano Parmigiano, parsley and lemon
• Roasted ocean trout and blue eye trevalla crepinette, kipfl er potatoes, wilted spinach and foie gras sauce
• Butter-basted gold band snapper, chorizo sausage succotash and sweet corn nage
• Slow-roasted Barossa Valley chicken breast, calvados gastrique, squab jus, potato and apple gallette
• Grain-fed beef fillet, stone ground polenta, broad beans and roast Treviso

Desserts

• Terrine of white chocolate ice cream, blood orange sorbet and granita
• Vanilla panna cotta, pomegranate molasses and warm lavender honey
• Belgian triple chocolate layered cake with mocha rum sauce
• Warm black fi g pudding, butterscotch sauce, vanilla ice cream, saba syrup
• Caramelised pineapple and passionfruit crème brulee napoleon
• Raspberry jellies and chocolate truffles
• Three cheeses served with fresh fruit, nuts, walnut bread and lavosh