With a strong track record in the Sydney area working with the likes of Peter Doyle and Tetsuya Wakuda and time spent with Shane Osborn at London’s Pied à Terre, Chef Kevin Solomon now heads up the kitchen at Cottage Point Inn, where he has created a contemporary menu with a Japanese twist.
The restaurant is a converted boathouse nestled in Ku-ring-gai Chase National Park, in a tranquil waterside setting with remarkable views over the Hawkesbury River.
On offer are three-, four- or seven-course degustation menus. From the entrees, the cured tuna is an absolute standout. The tuna, served on a bed of persimmon and crème fraîche, melts in the mouth. Mixed beans, Japanese pickled plum and tahini sauce add complexity to this beautifully executed dish. For main course, don’t miss the well-executed Tajima Wagyu: skilfully slow-roasted beef, served pink over slow-cooked but crispy eggplant and finished with a rich caramelised onion jus and Japanese shiso.
PSST! Ask Sommelier Jim Sanders to complement your choices with a selection of wines from his expertly crafted wine list!