Cottage Point Inn is one of Sydney's most relaxing dining experiences. Located on the Cowan River in Ku-ring-gai Chase National Park, 50 minutes from Sydney's CBD.
After a short drive through the national park, you arrive at Cottage Point. A sleepy suburb surrounded by water. As soon as you step out of the car, you feel like you are a million miles away from the hustle and bustle of Sydney, but only 10 minutes from Terrey Hills.
We visit on the Monday of a June long weekend in Sydney. The weather is perfect for the start of winter. The sun is out and sets the scene for a relaxing degustation lunch by the water.
Cottage Point Inn restaurant has been on my "have to dine" list for quite a while. Did our dining experience live up to my expectations? Join me as I share our visit.
Sara xxx
Our visit to Cottage Point Inn was independently paid for and anonymous. We have an "own time and own dime" philosophy on how we review restaurants.
What's in this post
The look and feel
The restaurant is situated right on the river. Every dining table has a glorious view over water towards Looking Glass Bay and Devil's Hole Bay.
You are surrounded by nature with rolling hills of lush greenery meeting the water's edge. Occasionally, a speedboat will break the tranquillity.
Linen-graced tables sit on the weathered wood decking. Elegance in an outdoor setting. Weather not so great? The indoor tables still have fantastic views.
The Service
For lunch on this particular day, there are only eight diners, including us. Service is attentive without being intrusive.
To showcase my clumsiness, I managed to knock a glass of wine over the table. Within seconds, like two magicians, our waiter and sommelier make the drenched table and my embarrassment disappear. Before we know it, we are seated back in our original position, albeit a lot drier.
Cottage Point Inn menu
The menu offered is a degustation. A choice of five courses ($190) or eight ($235) with matching wines ($95/$125).
As it is lunch, we opt for five courses and forgo the matching wines. I start with a glass of Bonnair Champagne and my partner a glass of Ghost Rock Pinot Gris 2025.
We enjoy the pinot gris and end up ordering a bottle.
In addition to the menu, Sydney rock oysters are offered. We start with eight natural and four with caviar ($7/$12 each). Champagne and oysters are a great start to lunch. This is accompanied by housemade bread and cultured butter sprinkled with pink salt.
After our oysters, an amuse-bouche is served. Pumpkin velouté with roasted hazelnuts, chive and truffle. The perfect gift from the chef to officially start the degustation.
Hokkaido scallops, Jerusalem artichoke purée, soy brown butter emulsion, and sea parsley crumb.
The scallops are seared perfectly, surrounded by umami butter emulsion. Crunchy sea parsley and purslane crumb is topped with a pinch of green, edible flowers and karkalla.
Bermagui tuna, wasabi avocado, poorman's orange & cucumber dashi, furikake.
A delicate dish of seared tuna rolled in furikake topped with micro coriander and flash-fried saltbush.
Hiramasa kingfish, potato dashi, lime, and coastal herbs.
Yes, the Hiramasa fish skin was as crispy as the photo above indicates. The dashi is poured into the bowl at the table, adding a touch of drama and ensuring crispy skin.
The cooked-to-perfection fish is lifted with sea succulents and lime oil.
Angus MBS 3 scotch fillet, phô jus, wood ear mushroom, and smoked kohlrabi purée.
The sous vide scotch is finished on the grill, resulting in a smoky medium-rare piece of beef. It's accompanied by roasted garlic-pickled onion, wood ear mushroom, white fungus, kohlrabi leaves, phô jus, and kohlrabi purée sprinkled with charcoal salt. A robust finale to the savoury portion of the degustation.
Black forest, crème de griotte, smoked vanilla & black sesame, and sour cherry sorbet.
The sour cherry sorbet is gloriously tart and sits on top of choc soil and brownie. A pretty finish to our meal, and I would have been happy with a tub or sorbet to go.
To finish housemade chocolate truffles resembling nama chocolate.
Getting to Cottage Point Inn
You can arrive at Cottage Point Inn via road, water or air.
If you are driving, be aware that parking is limited and a walk may be involved. You will also need to navigate over 76 steps and paths to get to and from the restaurant. It is not accessible friendly. Wear comfortable shoes and give yourself plenty of time to park and walk to the restaurant.
If you arrive by water or air, access to the restaurant is via their pontoon (which may be more accessible for some). Cottage Point Inn have very comprehensive directions on their website, no matter how you wish to arrive.
Final Thoughts
Cottage Point Inn is the perfect reminder of the beauty that surrounds Sydney. A reason to take time out, to appreciate the serenity and nature, whilst enjoying fine food.
Would I visit again? Yes. Next time, it may be dinner with an overnight stay at one of their two accommodation offerings. Though it is the perfect lunch spot.
Cottage Point Inn Quick FAQs
Lunch Thursday - Monday, 12 - 3pm
Dinner Friday & Saturday, 6.30 - 9pm
2 Anderson Place, Cottage Point, NSW 2084
Tel: +61 2 9456 1011
Yes, I highly suggest booking.
Yes, Cottage Point Inn is dog-friendly. Let them know that you are bringing the fur baby when you make your booking.
Leave a Reply