Cottage Point Inn

Descend onto one of the leafy green fingers that protrude into the Hawkesbury, a mere fifty minutes from the city, for a rather special dining experience. Parisian born Chef Guillaume Zika delivers a modern, fad-resistant menu that satisfies both the restaurant’s long-standing customers; while still containing something new for the adventurous. Line-caught Snapper Carpaccio ($28) utilises familiar ingredients – strawberry sauce vierge and celery – united by white balsamic to transport the dish somewhere new. Spatchcock ($45) scratches the old roast chicken dinner itch, but lands looking beautifully contemporary alongside endives topped with edible flowers, and snowy Parmesan and peanut crumb.  While floor staff fling strips of raw steak to a waiting kookaburra, I get equally excited by the Grilled Wagyu Rump Cap ($48). Sitting under a fluffy layer of shaved foie gras, the beautifully cooked beef is perfectly balanced by plump blueberries, king brown mushroom boasting artful grill-marks, and roasted onion and lemon puree. While strong French technique is evident across the menu, it explodes in sides like Dauphine Potatoes ($10.50) – the best crunchy mashed potato balls I’ve ever put in my mouth. A fabulous wine list, producing an interesting and nicely textural 2013 Château Petit Roubié Picpoul de Pinet ($83), and a ripper Raspberry Salad ($19) dessert, further cement my affection for this unique spot.

Cottage Point Inn
2 Anderson Place, Cottage Point
Ph: (02) 9456 1011 cottagepointinn.com.au
Modern Australian $$$$