Executive Chef Kevin Solomon took over the reins at Cottage Point Inn in March 2017. He honed his amazing culinary skills at some of Sydney’s leading restaurants, including Tetsuya’s, est. and, more recently, Guillaume in Paddington. His practised style is omnipresent in all his dishes, with measures to reflect the restaurant’s surroundings and relaxed atmosphere. Choose fine dining in the breezy, understated interior or on the covered terrace at this scenic and calm riverside retreat overlooking the Hawkesbury River.
Chef Solomon has put his own stamp on the small menu, with well-sourced Australian produce playing a starring role. With offerings of the best from sea and land, choosing from the à la carte selection may prove difficult, so perhaps consider the degustation menu. This carefully considered selection of seven courses – available with matching wines, too – presents the very best of the menu and showcases the chef’s talents.
PSST! Make a grand entrance by flying in by seaplane and dock at the pontoon.