The Restaurant

Perhaps the only feature that can divert your attention from the stunning view at Jonah’s is the food. The award-winning Restaurant offers excellent Contemporary Australian cuisine under the direction of Executive Chef Logan Campbell and Head Sommelier Luke Collard.

Logan’s exciting menu offers Contemporary Australian cuisine with a strong emphasis on seafood and subtle Italian influences, including some of his signature pasta dishes. From a cellar containing over 6,000 bottles of vintage Australian and International wines, the extensive wine list of more than 1,500 wines entices and rewards.

Proudly the team have earned many awards including a ‘Chef’s Hat’ from the Sydney Morning Herald Good Food Guide in 2007, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016 & 2017 along with being awarded the Best Australian Hotel Restaurant Wine List in 2015 & 2016 and the Best Wine List in NSW at the Gourmet Traveller WINE, Wine List of the Year Awards along with “3 Goblets” and “2 Glasses” in the prestigious Wine Spectator Awards.

The Terrace

Guests can sit back and relax on our stunning Terrace Balcony whilst overlooking the Pacific Ocean. Jonah’s Terrace balcony is perched on the cliffs of Whale Beach overlooking the Tasman Sea, was designed by Romaine Alwill, Head of Interior Design at Coco Republic. The balcony offers a more relaxed dining experience, allowing the cool scent of the ocean to breeze past as diners make the most of the unparalleled location. The balcony is also home to a special menu of lighter, mid meal grazing items.

The Bar

Located adjacent to the hotel lobby, Jonah’s Bar is open daily from 12 noon offering light snacks from the Bar & Terrace Menu. Creating exciting cocktails using Jonah’s house-made syrups, house made lemonade and iced tea or select from the Award Winning wine list offering more than 1600 wines.

Jonah’s intimate, cosy and relaxed bar is the perfect environment to unwind.

The Team

Our award-winning Restaurant offers Contemporary Australian cuisine under the direction of Executive Chef Logan Campbell and Head Sommelier Luke Collard.

Logan Campbell – Executive Chef
New Zealand born Logan’s impressive career in his adopted home of Sydney has seen him work at Catalina in Rose Bay, Mezzaluna in Potts Point, Cicada with renowned chef Peter Doyle and more recently as the Executive Chef for 12 years at Lucio’s in Paddington before leaving in 2013 after securing two hats for the restaurant in the 2014 Sydney Morning Herald Good Food Guide.


Luke Collard – Head Sommelier

Newly appointed Head Sommelier Luke Collard was previously Head Sommelier at Alessandro Pavoni’s two-hatted Ormeggio, and prior to that at the Giovanni Pilu’s renowned Pilu at Freshwater, which has won Sydney Morning Herald Good Food Wine List of the Year. Luke will oversee our wine list that features as many as 1500 Australian and international wine labels, including some rare back vintages, from our extensive 5000- bottle cellar

We Accept Visa, MasterCard, AMEX, China Union Pay credit cards.
Jonah’s operate a non smoking restaurant and bar. Jonah’s has limited off street parking available, guests must park legally at all times.
Feature Photography by Ellie Bobilain Photography –