News from Jonah's

Welcome to another edition of Jonah's Newsletter.  Summer has arrived and we look forward to welcoming you to Jonah's for a drink on the balcony, a fabulous meal or an overnight stay. 

Please read on to find out about many exciting things happening over the coming months including our new menu releases, recent award wins, upcoming events and much more.

Best regards

Brad Daymond

General Manager

Recent Event

In late November Relais & Chateaux brought out Three Michelin Star Chef, Jacques Marcon from the restaurant Regis & Jacques Marcon in the Haute Loire region of France. Jacques has helped reinvent modern French cuisine by drawing on the flavours of his local terroir in France's Loire Valley, in the most inventive of ways. Jacques held 3 special events at Jonah's during his Sydney visit working alongside our Executive Chef Alfonso Alés.  The team prepared an exceptional five course menu for Relais & Chateaux guests, Travel Trade and Media.  Each event was a wonderful success and Jonah's was delighted to host them.  

 Jacques Marcon, Alfonso Alés and his team of chef's 

New Year at Jonah's

Reservations can still be made for this year's New Year's Eve celebrations. Executive Chef Alfonso has created a five course menu for this special occassion.  Guests will enjoy a glass of sparkling on arrival whilst enjoying the sounds of The Lionel Robinson trio. The perfect location and venue to celebrate the New Year. All our tables offer panoramic views of Whale Beach both on the terrace and in the restaurant. The cost will be $170 per person. Phone reservations on (02) 9974 5599 or enquiries@jonahs.com.au.

Menu Update

Executive Chef, Alfonso Alés has recently launched his new Breakfast, A La Carte & Terrace Menus. Guests can enjoy the unparalleled location whilst relaxing on the balcony while being served chilled Champagne Taittinger and Sydney Rock Oysters, or sample  the Spanish influenced breakfast flaunting seasonal fresh fruits, traditional Spanish cured meats and Churros. Alfonso has also launched his new Spring / Summer menu all of which you can view via our website www.jonahs.com.au.

As well as our new breakfast, lunch and dinner menus, Alfonso has introduced his exciting new Tapas inspired menu which is available on the terrace or in the bar seven days a week from 12 noon - 8pm.

Alfonso Alés

Chef's Summer Recipe

Executive Chef, Alfonso Alés has created this tasty perfect Summer Dish for you to try at home.   

Ajoblanco Chilled
Soup

Ingredients :

Half kilo Blanched Almonds

1.5 litres Cold mineral Water

1.5 Garlic Cloves deseeded

200ml organic extra virgin olive oil

30ml sherry wine vinegar

1 Slice Sourdough stale bread (1cm thick)

12 Prawns, cooked

12 Asparagus Spears

To garnish.. 2 Crystal Bay Prawns cooked per person, 2
asparagus spears blanched, some peeled almonds

Soak overnight the almonds in the mineral water.  To make the soup, blend almonds with water,
garlic & bread until a fine soup consistency pour olive oil slowly to emulsify,
season with salt and sherry vinegar to taste.

Serve cooked peeled prawns, green asparagus spears..

Recent Awards

The Jonah's team recently celebrated after retaining the much-coveted hat at this year's Good Food Guide Awards –  the win recognises the outstanding work of our Executive Chef Alfonso Alés following our recent 16/20 review from Terry Durack.

Adding to the excitement, Jonah’s was recently awarded three glasses at the Gourmet Traveller Fine Wine List Awards –
an elevation from two Glasses the previous year and a testament to our Head Sommelier Christian Baeppler, who is responsible for matching the exquisite menu with such a finely crafted wine list.  Jonah’s also received two Goblets at the UK
Wine Spectator Awards, proving our international appeal.

Another recent International award won by Jonah's was at the World Luxury Awards where we were awarded the title of of Best Luxury Coastal Hotel, which was voted on by over 200 travel agents. 

Le Cordon Bleu School Brunch

We recently hosted a celebratory brunch on the Terrace at Jonah's to recognise and reward the recent efforts of Le Cordon Bleu school who competed successfully at the Sydney Culinary Challenge and Chocolate Showpiece Competition.   

Students and teachers from Le Cordon Bleu School

Restaurant News

We are very pleased to announce that our master Sommelier, Christian Baeppler has recently been promoted to Restaurant Manager / Head Sommelier here at Jonah's.  

Bringing an abundance of passion and expertise to the business of food and wine, Christian has enjoyed an impressive sommeliers career spanning over a decade.  Having been formally trained in London, France and Austria, Christian has held positions at a number of exceptional international hotels.

Christian has won many awards for Jonah's and we look forward to seeing him take the restaurant to an even higher level of service.

 Christian Baeppler

Champagne Taittinger on the Terrace

During January 2012 (excluding Saturdays & public holidays), Jonah’s Whale Beach will promote Champagne Taittinger with the launch of Champagne Taittinger on the Terrace. Between 3.00 – 6.00pm every glass of Champagne Taittinger Brut NV ($22) will be accompanied by two freshly shucked oysters and every bottle of Champagne Taittinger Brut NV ($120) will be accompanied by a seafood tasting plate.

Guests can sit back and relax on the Terrace Balcony or lawn in surroundings that encapsulate the spirit of Champagne Taittinger & Jonah’s whilst overlooking the Pacific Ocean.

Choose from our recently launched Terrace Tapas Menu with dishes such as Garlic prawns Andalusia style, Chorizo baked in apple cider or Iberico Ham "bellota".

Please call to check availability or further information (02) 9974 5599 or email enquiries@jonahs.com.au