Jonah’s Whale Beach
Despite being at least an hour’s slog to drive from the city centre, Jonah’s exemplifies dining out in Sydney at its very best. Jonah’s regulars like to stay true to the haute cuisine the restaurant offers and often arrive in style, jetting in on a 12-minute seaplane from Rose Bay and landing in rockstar fashion where they are swiftly transferred to Jonah’s by the hotel car. Start with a cocktail or a bottle from the 2,500-strong vintage and non-vintage wine list and head outside to the terrazzo. The breathtaking views are the same from the restaurant; with its floor-to-ceiling windows, it’s near impossible to tear your eyes away from the epic panorama, especially on a summer’s evening when the ocean is basked in a peachy glow. Now to the food. Chef George Fransisco’s cuisine has consistently wooed the critics; it’s both epic and fabulously hedonistic. Ask to be seated in one of the high-backed, creamy leather booths that hold court over the rest of the tables and order the foie gras, a sweet starter eaten with mouthfuls of miniature buttermilk pancakes and served with prune and Armagnac ice cream. Also try the buttery spanner crab served in a sea urchin shell and follow with Hervey Bay scallops or aged, grain-fed entrecôte of beef (served for two), though take your time sharing the Grand Marnier mousse. Once you finish the last spoonful, you will be genuinely sorry to leave – that we can guarantee.