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 Federico Tidu, who’s resume lists numerous Michelin-starred posts and Freshwater’s Pilu, uses a selection of pristine seafood across the board. You might order Hiramasa kingfish with ricotta, green tomato almonds and olives; wild-caught market fish with green pea purée and spring onion; or grilled king prawns with bisque bechamel and pickled fennel. A bit of everything (and more) is available on the heaving seafood platter for two.
As ever, Jonah’s Italian edge means pasta forms a large portion of the menu. Try squid ink linguine tossed with crab, roasted cherry tomato and pistachio; and goat cheese tortelloni with dressed in burnt butter, sage and macadamia.
A 6000-bottle wine cellar houses more than enough local and international drops to match. A degustation menu with paired 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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