Executive Chef Matteo Zamboni joined Jonah’s in mid-2017, and brings with him a wealth of experience, having worked at Pilu at Freshwater and at Zambo in the city. Chef Zamboni is now making his mark at this iconic establishment above Whale Beach. Without peer for its absolutely majestic setting, this multi-faceted venue, renowned for its unapologetic style and attention to detail, offers guests a very memorable occasion.
The food style is refined on the plate, without falling into the trap of becoming too fussy, preferring to focus on the core delivery of flavours. By way of example, generously portioned deboned quails wrapped in pancetta, served along with confit legs, punchy salsa verde, grapes and young coriander, is a notably comforting dish. A generously portioned fillet of beautifully textured bass grouper from Queensland, served with peas, eggplant, apple and lemon verbena puree, pickled onions and crisp guanciale, is a perfect way to finish.
PSST! Talented Head Sommelier Niels Sluiman expertly selects and matches wines in harmony with the food.