Lunch at Cottage Point Inn by Seaplane from Sydney

Catch a Sydney Seaplane and fly to Cottage Point Inn for lunch. Perched on the water's edge in the heart of the Ku-ring-gai Chase National Park, the award-winning Cottage Point Inn is one of Sydney's best kept secrets. You'll enjoy a leisurely three-course à la carte lunch, featuring exceptional modern Australian cuisine, and travel to and from Sydney by seaplane.

Tranquil Cottage Point Inn is only 20 minutes' flying time from Sydney's hustle and bustle. On arriving at Cottage Point Inn, you'll land on the water and taxi to the restaurant's seaplane dock, where the inn's friendly staff will be waiting with a warm welcome  and some great Australian wines!

To top off your magical afternoon, on your flight back to Sydney you'll have incredible photo opportunities as you fly over the Sydney Harbour Bridge and Sydney Opera House before landing at Rose Bay, eight kilometers from Sydney's city center.

Schedule details

Lunch at Cottage Point Inn by Seaplane from Sydney

Departure Dates:

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Departure Point:

Lyne Park Rose Bay, Sydney

Return Details:

Pricing information

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Tour options:

Additional information

Lunch at Cottage Point Inn by Seaplane from Sydney

Inclusions:

• Return seaplane flight from Sydney to Ku-ring-gai Chase National Park
• Scenic Flight over Bondi Beach, Harbour Bridge and Sydney Opera House
• Gourmet three-course a la carte lunch
• Live commentary on board
• GST (Goods and Services Tax)

Exclusions:

• Hotel pickup and drop off
• Alcoholic drinks (available to purchase)

Additional Information:

• Confirmation will be received at time of booking
• A minimum of 2 people per booking is required
• Wheelchair accessible, please advise at time of booking if wheelchair assistance is required
• Subject to favorable weather conditions. If canceled due to poor weather, you will be given the option of an alternative date or full refund
• All passenger weights MUST be advised at time of booking
• Adult pricing applies to all travelers

Itinerary:

Cottage Point Inn is set on the water at the junction of Cowan Waters and Coal and Candle Creek, was originally the Cottage Point boatshed and general store. The building was converted to a restaurant in the 1970's and has been operating since.

Sample Menu

Starters

• Chilli-salted cuttlefish with green tea noodles and a sweet ginger&lychee dressing
• Sesame-seared yellowfin tuna with a coriander salad, ginger juices and an apple & wasabi sorbet
• Twice-cooked quail on pastry-wrapped pork & chestnut stuffi ng with Jerusalem artichoke puree & cranberry jus
• Warm Meredith goats cheese & dijon mustard tart with a lightly spiced tomato and apple relish & curly endive
• Grilled Western Australian sardine fillets on a Mediterranean style salad with fried haloumi, crème fraiche & pimento sauce
• Seared Queensland sea scallops on pan-fried crab meat crepe with a Thai snow pea salad & Nam Jim
• Three leaf salad with vine-ripened tomatoes, cucumber, soft fetta cheese & balsamic vinaigrette salad of butter lettuce & witlof with Corella pear, roasted walnuts, parmesan & an orange and vanilla bean dressing

Mains

• Fish of the day on a potato & chive pancake with garden peas, clams & citris verjuice butter sauce
• Pan-fried wild kingfish with a warm salad of French beans, basil, baby capers, balsamic cherry tomato dressing & tapenade
• Tasmanian ocean trout fillet, pan-seared then oven-roasted, on tomato & cardamom relish with pickled cucumber & minted yoghurt
• Roasted beef fillet on pan-fried white polenta, roast baby beets & horseradish jus
• Pan-fried loin of venison with duck liver & currant mousse, wilted spinach, red wine & bitter chocolate jus
• Duck leg confit & braised pork belly with brocollini, chilli jam & rich glaze

Desserts

• Chocolate ganache tart with macadamia nut crusted vanilla bean ice cream & lime syrup
• Raspberry soufflé with crème anglaise & white chocolate ice cream
• Orange & Grand Marnier creme brûlée with dark chocolate truffle ice cream
• Warm poached pear & banana crumble with palm sugar & lemongrass toffee sauce & amarula ice cream
• Marscapone & vanilla bean bavarois with a rhubarb, strawberry & white balsamic compote and sweet basil anglaise

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