Opened in 1929 as a coach roadhouse and the only building on the headland at the time, Jonah's has long been a destination for those looking for a coastal escape.
A meandering 50-minute drive from Sydney (or a swift 20-minute seaplane journey if you’re feeling glamorous) will land you on an umbrella-shaded terrace. The dining room of Jonah's much-awarded restaurant looks over an unbridled ocean view.
If you can tear your gaze away from the waves, take heed of the menu. Executive chef Logan Campbell, who joined the venue in 2015 from Sydney's Lucio’s restaurant, uses a selection of pristine seafood, such as line-caught New Zealand snapper with eggplant ratatouille, thyme and zest or grilled West Australian marron with fregola sarda, oregano, parmesan and shellfish oil. A bit of everything (and more) is available on the heaving seafood platter for two.
Twelve years in the kitchen at Lucio's means Campbell brings his love for Italian cuisine to Jonah's, and pasta forms a large portion of his menu. Try pillowy baked gnocchi bubbling with piquant gorgonzola, manuka honey, asparagus and sourdough crumbs, or pappardelle with shredded smoked pork hock, shiitake, basil, pecorino and a duck egg. A 6000-bottle wine cellar, curated by accomplished sommelier Luke Collard, houses more than enough local and international drops to match. A degustation menu with matched wines is available if the choice proves too tough.
There are 11 rooms at Jonah's, each with a balcony overlooking the ocean’s expanse. There's a Jacuzzi in each room if a long day strolling up and down the sand has you in need of a wind-down, and massages and spa treatments are available on request.
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