Awards Press Release Awards Press Release 05 9 12

Most recently seen on Don’t Tell the Bride Channel 10
http://ten.com.au/watch-tv-episodes-online.htm?movideo_p=47997&movideo_m=223817

Most recently seen in Bride to Be Bride to Be Kirsty Kevin Bride to Be Kirsty Kevin 2
Bride to Be Petra LukeBride to Be Petra Luke continued

Most recently seen on Channel 9 Getaway
http://getaway.ninemsn.com.au/fsaustraliansw/sydney/8483653/this-weeks-getaway-lounge-deals-bali-phuket-and-the-blue-mountains

Not Quite Nigella
http://www.notquitenigella.com/2011/09/16/jonahs-whale-beach/#more-45857

Dinner Date, Channel 7 Thursday
http://au.tv.yahoo.com/plus7/dinner-date/-/watch/10112828/dinner-date-thu-25-aug-series-1-episode-4/

Michael Shaw review in Luxury Travel
http://www.luxurytravelmag.com.au/FinefareatJonahs

Terry Durack review in Good Living
Good Living Review -Aug 2011

The Sydney Magazine
Dish – 29th Sep 2011

In Style Magazine October
InStyle – October

Sydney Magazine I Cook
I Cook – October

Manly Daily Melbourne Cup
Manly Daily – October

Bride to Be Magazine November

Bride to Be Magazine November

Manly Daily November

The Australian Online

Relais & Chateaux Welcomes Australia’s world class luxury resort

Featured on Betty’s Bites
http://bettysbites.blogspot.com/2011/12/jonahs-restaurant-special-lunch-treat.html

The Daily Telegraph
NYE at Jonahs

Taste Explorer
http://www.tasteexplorer.com/2011/12/07/relais-et-chateaux-lunch-at-jonahs-whale-beach/

Industry Reviews:
“15/20 This is high-level precision cooking – colourful, direct, light and aromatic, able to pick up on trends and still deliver a cracking feed.” Terry Durack, Good Living

“The calming atmosphere at Jonah’s swallows you up. Within minutes of checking in and catching my first glimpse of the changeable blue-gray sea stretching out to the horizon…..the stress of the busy week…melts away and I sink into a mesmerised state of relaxation. Jonah’s has that effect on you.” Nella Scott, Luxury Travel

“18/20…the real pleasure of the room was in its absolute privacy and the impression that it didn’t feel like a hotel room. It was luxury at its least pretentious. And while it would be easy to spend a couple of days eating, drinking and sleeping at Jonah’s, there are numerous distractions nearby to tempt you out” James Carey, Sun Herald

Amanda Davey, Manly Daily ~ “Considered one of the top restaurants on the peninsula, we come to Jonah’s with high expectations – as well we should – and, as always, the place deliveres”.

Simon Thomsen, The Sydney Morning Herald ~ “This luxurious eyrie overlooking the ocean is a fine place to bask in the winter sunshine and indulge in whale watching as they migrate north for winter. It’s also simply a fine place to enjoy the polished surrounds – white linen tables, freshly squeezed orange juice and polite table service. The talent that earned Jonah’s a chef’s hat in the Good Food Guide is also evident at the start of the day, from buttery croissants to fruit bread with maple butter and granola with poached fruit. Don’t miss the elegant eggs benedict with Springs smoked salmon and the surprise of black sea salt crystals sprinkled on top . It’s all very, very good”.

Matthew Evans, Good Living, Sydney Morning Herald ~ “As I see the plume of a southern right (whale) perhaps, through the enormous windows that face east over the ocean…..I’ve always like Jonah’s, sometimes more than others……Now after a long-overdue refit, the place seems reinvigorated….During the day, the view remains as simple and sublime as you can get at a restaurant perched on what feels like a cliff top facing the ocean….Service is swift and caring……

“Delightful” Reviewed 27 January 2013
We last visited 8 years ago and now it is even better! It started well with the manager/sommelier Christian taking me through the Alsatian pinot gris and pinot blancs and suggesting a pinot blanc that was close to the gris. The amuse-gueules were a shot of gaspacho but using yellow tomatoes. The trevella was magnificent with foam et6c. I hope the photo showws it to its best. No room for the tempting desserts but the complimentary petit fours were a course on their own. All in all the setting is magnificent, the staff charming, the manager outstanding and the chefs top class. Worth a Michelin, I reckon!