Jonah’s has been recommended as one of the top 4 places in Australia to escape to this winter.

The Australian Good Food Guide has complied this list recommending Jonah’s as a place to while away the afternoon with someone special.

The perfect place for a winter escape, sit by the open fire place in the bar with a cocktail, or soak in the winter sun on our terrace balcony or clifftop garden. Enjoy a generous 3 course meal in our award winning restaurant and search for Whales as they migrant straight past our ocean views.

See the full article here >

Executive Chef Federico Tidu shared with us the recipe for his White Chocolate Semifreddo. This dessert is fine dining standard and something you can re-create at home. The creamy texture with small pieces of figs, a slight zing of rum, the crunchy texture of the cumble and overall is absolutely delicious. Create this for any guest at your next dinner party and you’ll have them coming back for more!

The semifreddo is a traditional Italian ice cream dessert and has been a feature on Jonah’s menu to much acclaim.

Ingredients

Serves 4

Semifreddo:
1L cream
500g dried figs
75g sugar
250g white chocolate
100mL Rhum
4 egg yolks

Golden coconut crumble:
140g cold butter
140g plain flour
140g caster sugar
100g almond meal
40g desiccated coconut
Pinch fine salt
125g white chocolate
30g cocoa butter (can be substituted 25g white chocolate)

Caramel pearls to serve

Method

Semifreddo:
Chop dried figs very small. Add to cream and refrigerate overnight to infuse flavour into the cream.
Strain figs from cream and set aside.
Soak the figs in Rhum for 10 minutes.

Using a whisk, mix sugar and egg yolks in a bowl until creamy. Semi-whip 600mL of set aside infused cream. Using a spatula, fold the whipped infused cream into the creamy yolks.

Melt the white chocolate and incorporate into cream and yolk mixture – the temperature of the chocolate needs to be warm, but not too hot.
Add 3 tablespoons of the Rhum soaked figs (strained) into the mixture and stir until gently combined.

Fill half-dome molds with semifreddo mixture and set in the freezer overnight.

Golden coconut crumble:
In a mixer, combine cold butter and caster sugar until creamy.

Add plain flour, almond meal, desiccated coconut and salt into the mixer and mix until combined.
Place the dough onto a lined rectangle baking tray and spread out.
Bake at 160 C until golden, about 20 minutes, the dough will be very soft, stir it every 5 minutes to ensure even baking.

Melt white chocolate and cocoa butter in separate bowls as they have different melting point temperatures.
Pour melted white chocolate and cocoa butter over the cooled, but still warm golden crumble and mix together.
Set in the fridge, once cold crumble into the desired size – use a food processor for a few seconds if needed.

Caramel pearls have an advanced Chef skill level, so it is recommended to buy them for the perfect result or omit them altogether.

To serve:
Turn out the set half-dome semifreddo onto the middle of the plate. For a special look, you can glaze or drizzle with white chocolate.

Sprinkle coconut crumble and caramel pearls onto the plate surrounding the semifreddo and garnish with shaved white chocolate or golden leaves.

Love this recipe? See what desserts are currently on our menu here>

Recently our Bar Manager Gaston Padovani spoke with Australian Good Food Guide about the cocktail he created called the Slow Down. He recommends this as the best cocktail to relax with after a long day. A perfectly balanced delight using Brookies Slow Gin, an Australian made small batch Gin showcasing the Native Australian Davidson Plum for a unique flavour.

Read the article here > 

See more of his cocktails in our bar menu here >

Create your own Slow Down cocktail to enjoy at home with the recipe below.

 SLOW DOWN

Ingredients

50mL Brookie’s Slow Gin
30mL pink grapefruit juice
15mL passionfruit puree
20mL honey syrup
10mL lime juice
2 dashes peach bitters
Raspberry salt and grapefruit slice to garnish.

Method

Mix all together and serve over ice.

At Jonah’s we are very proud of our wine list which has won many awards over the years and is now part of the Gourmet Traveller Wine Hall of Fame. The list spans 80 pages, featuring over 1600 wines sourced from over 100 merchants all around the world. However, now more than ever we feel it’s important to shine a light on our local producers. 2020 has been an incredibly challenging vintage for the whole winmaking industry in Australia. Our Food & Beverage Director Niels Sluiman works very closely with wine producers around Australia.

“To drink Australian wines and support our local wine industry is definitely one our of our goals going forward in 2021,” says Niels.

In fact, Niels is currently pouring a new wine by the glass to match the Wild Caught Fish on our menu, served with burnt butter, lemon and spinach. The wine is VINO VOLTA’s ‘So Well Then’ Fiano from the Swan Valley in Western Australia.

“Its purity perfectly balances out the flavours of our John Dory Filet, lifting up that touch of salinity and cutting through the delicate butter dressing,” says Niels.

Garth Cliff and Kristen McGann of VINO VOLTA have a collective four decades worth of experience in Western Australian Wine. 25 kilometres from Perth city, the Swan Valley may be considered one of the lesser known wine regions of the country when in fact, it is Western Australia’s oldest wine region and Australia’s second oldest with the first grapes being planted in 1829.

“I like the fact that this renowned winemaker is showcasing his boutique winery to the world and is an advocate for the great potential in the Swan valley area,” says Niels.

The The VINO VOLTA wines are fun, flamboyant, and contemporary, made with a sense of adventure and experimentation. Specifically, the ‘So Well Then’ Fiano that we’re pouring at the moment is an extremely pleasant wine with a lovely bouquet. Expect hints of fresh peeled lemon and grapefruit with some crunchy pear notes to catch your attention at first. The palate is vibrant and pure to start with and then develops into a generous crisp texture of stone fruit like just-ripe peach and apricot. To finish, it is well balanced and topped with a delicate floral note.

Next time you dine at Jonah’s, we recommend you try this incredible and unusual wine. This grape is slowly becoming trendy but is still out of the ordinary and shines a light on an under-rated wine producing area in our own back yard. For more recommendations, advice and direction, don’t hesitate to ask Niels or one of our knowledgeable team members about our wine list.

Learn more about Niels’ story here.

Explore our full wine list.

A stay at Jonah’s typically begins with a welcome glass of Champagne Bollinger on your private balcony, taking in the unparalleled views of the Pacific Ocean. You may wish to dine in our hatted restaurant for lunch or enjoy a dip in the clifftop swimming pool. After a blissful night’s rest with only the sound of the ocean crashing on the beach below, you may wonder how your stay could get any better. For the ultimate indulgence and a way to truly pamper yourself, there is no better way to unwind than with a spa treatment from our skilled massage and spa therapy provider Purity Pacific.

Ellie King of Purity Pacific has been mastering her skills for over 10 years and is incredibly knowledgeable, offering our guests only the best when it comes to massage therapies, beauty treatments and overall relaxation. A born and bred Whale beach local, having grown up around the area, Ellie has built her business inspired by the beautiful place she calls home. Ellie has always been fascinated with the functionality of the human body and offers a hands-on approach, attention to detail, and a genuine interest in muscle function and skin health.

When treating guests at Jonah’s, Ellie and her team work to tie in the serenity of our unique surroundings, combining both nurture and nature, which goes hand in hand with beauty, health and wellness.

“What I do is a passion for me, not a job! Working at Jonah’s in particular is nothing but a delight. There is nothing better than engaging with the clients, tailoring a treatment suited to their exact needs, then seeing the clients float away after their treatment in a whole different frame of mind, in the ‘zen’ state you hope to have whist on holidays!”
-Says Ellie

The most popular treatment at Jonah’s is the massage therapy, ranging from gentle relaxation to deep tissue. Muscles control everything we do day to day and it’s easy to build tension over time, perhaps without even realising that it’s there. A getaway to Jonah’s offers the rare opportunity to put your busy schedule on hold and focus on rejuvenating the body. The Purity Pacific team are experts in ensuring you leave feeling better than when you arrived and use only the most luxurious products.

“My go-to treatment would be the ‘Rejuvenate and Unwind’ package that includes a 60-minute full body massage and a 60-minute indulgent facial with the most divine organic, natural, globally recognised facial products from Pevonia Botanica. Skin is the biggest organ in the body so what you put on your skin is so important! Pevonia is a salon exclusive brand and my absolute go-to and has been for 7 years!” -Says Ellie

At Jonah’s we have a number of accommodation packages that include a spa treatment.

The Indulgence Package
from $743.00 per person twin share (not available during peak season 20 Dec-12 Jan) includes:
1-hour massage per guest with choice of Swedish or Aromatherapy
Three course à la carte dinner in the Restaurant
Overnight accommodation in an Ocean Retreat Room
Full à la carte breakfast
Molton Brown his & her gift
Click here to learn more about our packages

Discover our top 7 beaches for swimming, surfing, sailing and more

While staying in one of our luxurious Ocean Retreat rooms, you have the opportunity to spend some time exploring Sydney’s most striking natural scenery. Located on the clifftop overlooking Whale Beach, there are a myriad of beaches at your doorstep. The Northern Beaches has it all, whether you’re after tranquil swimming spots, big surf, ocean pools, secluded coves or even a nudist beach! Below we round up our favourites that we recommend to guests staying with us.

Whale Beach

This has got to be our number 1. Yes, we may be biased but we never tire of our unparalleled views over Whale Beach. It’s a picturesque 600m long arch of golden sand that’s made unique by the two headlands framing each end. Whale Beach was named in 1900, some say because of the shape of its southern headland that resembles a whale’s tail, others say it’s due to the whale migration that brings the mammals close to the shore. Whether you’re in the Jonah’s restaurant watching from above, or you’re sitting right on the sand, you’re likely to see whales breaching here from May to October. A pristine ocean pool is tucked into the foot of the cliffs at the South end. Whale Beach is also a haven for advanced surfers, ‘the wedge’ is an infamous break for its perfect left. From Jonah’s you can reach Whale Beach on foot or by car.

Palm Beach

Just a stone’s throw away from Jonah’s lies Sydney’s iconic Palm Beach. A popular destination for day trippers in summer. The suburb marks the Northern most point of Sydney and boasts one of the city’s most beautiful stretches of sand. So much so, it’s been the backdrop to the famous TV series Home and Away since the late 80s. This is the perfect destination for a long walk on the shore or up the headland to the Barrenjoey lighthouse. Conditions here are both safe for swimming with lifeguards and flagged areas as well as excellent for surfing at the North end. From Jonah’s you can reach Palm Beach on foot or by car.

Photo by Silas Baisch on Unsplash

Portuguese Beach

Looking for a romantic way to spend the day? Hidden in Portuguese Bay is a secluded beach just 80 metres long. It can only be reached by boat so you may find that you have the area all to yourself. With the Jonah’s Stay & Play package, our chefs will pack you a gourmet picnic hamper with a bottle of Champagne Bollinger to take with you on a cruise with Taylor Made Escapes. Put up the sails or cruise by motor to arrive at Portuguese Beach for lunch. Just when you think it couldn’t get any better, a private transfer will bring you back to Jonah’s for a three-course dinner in the restaurant and an overnight stay in the luxury boutique hotel. Discover more about the Stay & Play package.

Snapperman Beach

A quiet, narrow stretch of white sand on the Pittwater side, just up from the Palm Beach wharf, Snapperman beach has calm waters perfect for kids to enjoy swimming in the shallows. It’s also a popular beach for stand-up paddle boarding and kayaking. You can access the beach on foot between houses 100 and 102 on Iluka Road, Palm Beach.

Image credit: Taylor Made Escapes

Avalon Beach

Just a 6-minute drive from Jonah’s, Avalon beach makes for a great day out on the Northern Beaches. The beach is pristine with great surf and a flagged area for swimming. It also offers the opportunity to wander through local boutique shops, enjoy a coffee at one of the many cafes or even a gelato to cool down after a day in the sun.

Image credit: Northern Beaches Council

Bilgola Beach

Travelling by car from Jonah’s, pass through Avalon and make your way around the ‘Bilgola bends’ and down the steep hill that leads to the beach. Bilgola is generally less frequented than Palm Beach and Avalon and is quite remote other than one small café and carpark. Conditions are ideal for both swimming and surfing. If you prefer dry land, you can follow the walking track at the South end which leads to neighbouring Newport beach.

Great Mackerel Beach

Located on the western shores of Pittwater in Ku-ring-gai Chase National Park, Great Mackerel Beach is a secluded spot, perfect for fishing or relaxing on shore. There is no road access, so your best option is the Palm Beach ferry or even better, a private cruise with Taylor Made Escapes. Our Stay & Play package is the perfect solution for an overnight stay with dinner in the restaurant and a 2-hour cruise included. Discover the details of our Stay & Play package.

Want to know more about the area? You can find our Top Ten Things to do on the Northern Beaches here.
Learn more about our range of accommodation packages and rates here.

The team at Jonah’s is thrilled to have had a successful first few weeks since reopening after the temporary closure due to government regulations related to the COVID-19 pandemic. It was a challenging few months for everyone in the industry but we are grateful to have welcomed back many old friends, familiar faces and new guests to dine and stay at Jonah’s over the past few weeks.

We are now operating in a new COVID-safe environment adhering to all government requirements and recommendations across all areas of the property. The health and safety of our guests and staff have always been, and will continue to be our first priority. We look forward to making your time at Jonah’s as comfortable and enjoyable as possible.

Haven’t booked in for a visit to Whale Beach yet? The weather is warming up so there’s no better time to make the drive up the Northern Beaches for an indulgent lunch. Our new three course menu with matching wines selected by our expert sommelier features dishes such as charred king prawns, fresh burrata, wild caught fish and more. The menu is focused on seasonal produce with the freshest seafood available to market each day. View the full menu here.

In need of a weekend away? Jonah’s is the perfect place to escape, relax and unwind. Why not treat yourself or a loved one to a night or two in our tranquil hideaway just 50 minutes from Sydney’s CBD. All of our special accommodation packages are still on offer, subject to availability. Whether you’re seeking a relaxing massage or an exciting day out on a cruise around Pittwater, we have something to suit your needs. Discover our packages here.

For any further enquiries please email enquiries@jonahs.com.au and our team will respond in due course. We are very grateful for your continued support.

Jonah’s Head Sommelier Niels Sluiman gives us his top tips for matching wines with certain foods to take your dining experience at home to the next level.

During this period of temporary closure, we understand that the need to stay home and practice social distancing can mean sacrificing many of life’s pleasures. We hope to give you inspiration with these tips to bring a little piece of the Jonah’s experience to your home. While you may not have the Whale Beach views, these wine pairing suggestions might make dining-in a little less ordinary.

“When matching wines with food it’s all about creating balance between flavours and it’s important to consider both taste and smell. Scents are actually linked to memories so think about smelling flowers, fruits, herbs and spices in your garden before you start,” says Niels.

The next time you make a cheese board, think about the different cheeses and accompaniments you are using. Semi hard cheeses like parmesan pair well with an aged chardonnay like Bannockburn ‘SRH’ Museum Release 2005 from Geelong, VIC, because there’s a nuttiness that comes through in the wine. Softer cheeses like a powerful blue cheese with a port or sweet wine like Fortified Coates ‘VP Shiraz’ 2006 from McLaren Vale, SA is a classic pairing which gives a nice contrast of flavours. Add some quince paste, fig jam or even dried grapes for a winning combination.

When you’re enjoying warm weather and opt for a more delicate seafood dish like the scallop sashimi that we serve at Jonah’s with lemon and dill dressing, Niels suggests a Riesling like Robert Stein ‘Reserve’ 2016 from Mudgee, NSW which also has a beautiful lime blossom hint to compliment the dish. On the other hand, a dish with rich fish like monk fish served with a saffron butter sauce and roasted parsnip puree needs a deeper wine to cut through but also link all the flavours together to give the perfect balance. Try a complex Australian Roussane like the Yangarra Roux Beauté 2015, from McLaren Vale, SA or a delicate and precise Chablis like the Louis Michel ‘Montee de Tonnerre’ 1er Cru 2015, from Burgundy, France.

For cooler nights when you want to get cosy with a hearty meal, think red meat like the beautiful Jonah’s rib-eye. With meats, it’s important to look at the fat content. The more marbling of the meat, the stronger the wine needs to be so that the tannins and the weight cut through the fattiness of the dish. Niels likes to select a robust Malbec from Argentina like the Colomé Estate 2016, from La Salta.

Moving to dessert, at Jonah’s we have a lychee tapioca with coconut and passion fruit that Niels pairs with a sweet wine from South Australia; Henschke ‘Noble Gewürztraminer’ 2016. This wine has a great bouquet based on tropical notes like lychee, ripe apricot, candied mandarin, and rose petals mixed with a purity and freshness that allows for that perfect balance of flavours.

We all know that when staying home it’s easy to fall into some guilty snacking!

“My go-to is chocolate which actually goes really nicely with an aged Toppers Mountain Tempranillo 2010 from Tingha-New England for its Christmassy flavours of dried fruit, roasted almond, and coffee. A red sweet wine from Italy like a Passito Primitivo from Puglia is also perfect with a chocolate cake,” says Niels.

Thinking about these different elements can make cooking and using different ingredients fun. It’s easy to get trapped into buying the same wines that you’re comfortable with but you miss out on exploring the many varietals that are out there. Don’t be afraid to experiment and discover new things! With days and nights now spent at home, it’s the perfect time to find new hobbies, educate ourselves, and spend time doing things we love that our busy lives wouldn’t usually allow for. We look forward to welcoming you back to Jonah’s when we reopen to answer all of your wine tasting questions and hear about your adventures at home.

Head Sommelier Niels Sluiman let’s us in on a recipe to one of his favourite Jonah’s cocktails.

We could all use a little indulgence at the moment to lighten the mood at home with many days ahead of us to be spent inside. Although it may not be quite the same as reclining in our clifftop garden and taking in the ocean views, this cocktail recipe will bring a little bit of the Jonah’s flavour to your living room.

The Sugar & Spice cocktail is a favourite among guests at Jonah’s for its light and refreshing flavours, perfect for a sunny afternoon.

“I like to recommend a selection of snacks to enjoy with this cocktail for an afternoon aperitivo such as our Jonah’s seafood ‘fritto’, thinly sliced prosciutto, freshly shucked oysters or even grilled zucchini flowers,” says Niels.

Combine 45ml Hendricks Gin wity 15ml lychee liquor, 15ml lime juice, 4 cardamom pods, 7 mint leaves, and shake with ice. Pour into a tumbler glass and top it up with tonic water for that thirst quenching fizz!

Head Sommelier Niels Sluiman puts our taste buds to the test with blind wine tastings to do at home.

Jonah’s is renowned for its award-winning wine list. Although we might be temporarily closed, you can still enjoy a wine tasting experience at home with a blind tasting using these tips from Niels. Whether you’re social distancing at home with family, your partner, or even alone, this is a fun game that can change your perspective on the wines in your cellar.

It’s easy to become stubborn about what we do and don’t like. Blind tastings are a great way to open our minds to different wines without prejudice or judgements based on the label, age or varietal. Someone who would never order Sauvignon Blanc might find that it becomes one of their favourites after a blind tasting.

Niels suggests to start off your bling tasting with what are considered to be classic wines such as Chardonnay, Sauvignon Blanc, Riesling, Cabernet Sauvignon or Shiraz. It will allow you to link your olfactory memories with the glass you have in front of you. Be sure you have enough glasses handy to pour a taste of each wine in a separate glass for each person. Mark each glass or coaster/placemat with a number that corresponds to the same number on the matching bottle so you know which wine is which. Cover the bottles with a sock or paper bag so no one can see. Now you’re ready to taste!

Make sure each person is tasting the same wine at the same time so you can discuss what you taste and share observations. You might like to write down your notes or comments to remind you of what you liked or disliked about each tasting. Niels suggests keeping the following things in mind when trying to guess which wine is which.

“First try to detect one or two fruit flavours. Remind yourself of what apple, citrus, and stone fruits smell like. These scents will usually indicate you’re tasting a white wine. Whereas, strawberry, raspberry or black current flavours would point towards a red wine,” says Niels

If you taste apple, go a little deeper and see if you can decipher what kind of apple it is. If it’s sweet like a tarte Tatin with cooked, caramelised apples it is likely to be a sweeter wine (like a mature Chenin Blanc. Is it acidic like a crunchy green apple or lemon juice? This would be a clue for a sharper white like a Sauvignon Blanc or Riesling.

“Another thing to consider when doing a blind tasting is the five different tastes. Our tongues can detect sweetness, bitterness, acidity, salt and umami. All of these tastes can point you in the right direction to guessing which wine you’re tasting,” explains Niels.

If the wine is giving hints of black pepper, then it could be a shiraz, if the wine is showing a hint of saltiness mixed with citrus it could be a Hunter Valley Semillon, if you’re tasting a hint of bitter hops then it could be a Pinot Grigio.

Now that we have many hours to spend at home, this can be a nice exercise to pass the time and create conversation at the dinner table. Compare notes and be adventurous! There’s no wrong answer. Wine tasting is subjective and the person next to you might taste something completely different to you. Online you can find plenty of descriptions of your favourite wines which you can check afterwards to see whether you were on the right track.

By the time we reopen and you make your next visit to Jonah’s you will have plenty to talk to us about and might even order something out of your usual comfort zone. Ask our expert sommeliers for their suggestions, as our wine list spans over 1600 labels and always offers something new to try.

The gorgeous Tula & Will were married in the Summer of 2019 and celebrated with an exclusive Jonah’s Wedding reception overlooking Whale Beach and the Pacific Ocean. After the couple had some time to celebrate their honeymoon and reflect on their special day, Tula shared with us some highlights from the day and let us in on some of the details surrounding the planning of her wedding.

The couple had met 10 years earlier while studying at University. Will proposed at the base of Mt Kilimanjaro, with his grandmother’s ring that his grandpa bought her the day he returned from WWII. With 110 guests of their nearest and dearest, Tula & Will said their vows at nearby Station Beach with the picturesque backdrop of our Pittwater surroundings. Tula’s stunning gown was designed and created by Jess Andreatta while Will wore a custom tuxedo from PJohnson.

The ceremony was followed by cocktails and canape’s in the clifftop garden at Jonah’s. Their canape menu included tuna tartare with lemon mascarpone, caramelised goats cheese tarts, beef tartare crostni with truffle, grilled baby octopus, and scallops with chilli and parsley crumb. Here their guests had some time to wander the beautiful grounds, catch up with friends and take in the sprawling ocean views.

“We chose Jonah’s for its wow factor, location and reputation for service and great food and wine! The ocean and beaches have played a large part in both our lives, so we knew we wanted a coastal wedding – Jonah’s had the view, the atmosphere and experience to bring this all together. Importantly, we wanted an outdoor space for our guests – not many coastal wedding venues in Sydney offer a balcony and views like Jonah’s so to us it was an easy decision.”

Tula was even able to toss the bouquet from the balcony for one of her lucky guests to catch! This was one of the many fun moments that were shared at this light hearted and social reception. “Jonah’s is the best place for a bouquet toss – the girls gathered on the lawn with the view in the background and I tossed over the balcony – this made for the most beautiful photos!”

The guests then made their way into the elegant clifftop dining room with floor to ceiling wrap around windows for spectacular views from all angles. Tula & Will tried to be as sustainable and local as they could in terms of styling. Their stylist, Styled By Her, shared this vision and created the most magical space for the dinner reception, minimising arrangements of single use flowers and maximising on beautiful ornaments and objects that could be used again and again.

“Jonah’s is so beautiful, with a breathtaking view and so full of light, so we really wanted styling that complimented Jonah’s rather than competed.”

At Jonah’s, the venue is designed to be a blank canvas for couples to make their wedding decor completely unique to them. This makes each wedding completely different and very personal to each couple. Tula & Will’s love for the seaside was reflected in their white colour pallet, utilising mixed corals, candles, re-usable dried foliage and orchards to create a coastal inspired tablescape that was soft, pretty and full. Guests were also gifted hand calligraphered Capiz shells with their names on them – a perfect addition to the overall look of the table settings. Friends from Hunter Candles, made custom scented candles to fill the room with scents from their childhood.

The couple chose a sit down dinner for their reception where guests were treated to entrees of Kurobuta pork belly with scallops, pickled fennel and crackling or casarecce pasta with cherry tomatoes, spanner crab and preserved lemon. Heartfelt words were shared with speeches from family and friends. The newly weds then took some time alone for photos on the beach before returning for their mains. Guests enjoyed crispy skin Barramundi with capsicum ragu and Sicilian capers or Black Angus beef fillet with pencil leeks, celeriac and pumpkin seeds.

“The food and wine at Jonah’s is unbeatable. The team offered us a full tasting with matching wine, which I know from friend’s weddings, you often have to pay for – this gesture, was just one example of all the smaller details the team added to make the whole experience unforgettable and special.”

The happy couple then cut their beautiful four-tiered cake created by Soiree Cakes and danced the night away with the DJ playing for the rest of the evening. Tula and Will finished the celebrations with an overnight stay in one of our Luxury Ocean Retreat rooms. The perfect way to end the evening on a high note. All of our eleven Ocean Retreat rooms are complete with a private balcony, spa bath, King Sized World Luxury Series A.H. Beard bed and indulgent mini bar. They awoke to a sun rise over the Pacific Ocean, well rested and ready to start their first day as husband and wife.

“Our entire bridal party and partners stayed with us at Jonah’s the night of the wedding, which was so special for both them and us. We all woke up together the next day for a swim and breakfast before heading to the recovery day after party – made it feel like we were all away on holidays!”

Megan Kelly was their photographer of choice who captured their special moments so perfectly with natural, candid photos that showcase not only the beautiful setting, decor and guests, but also the love and adoration between Tula and Will.

Some words of advice from the bride now that all is said and done, “choose great vendors. Don’t be afraid to spend a little extra on a good vendor with a great attitude, even if this means you have to sacrifice other details on the day. For us, our wedding planners at Jonah’s, our photographer (Megan Kelly), videographer (Ripple Weddings) and importantly stylist/florist (Styled By Her), took the pressure off the planning process for us and were amazing every step of the way and on the day. We both have very busy day jobs, so to be able to trust and rely on our vendors was very important.”

We feel very privileged to have been able to play an integral role in the wedding of Tula and Will. It was our pleasure getting to know them and to see their beautiful reception come to life after months of planning. We thank all of the suppliers who helped put the details together to make this couple’s dreams come true. We wish Tula and Will all the happiness in the world and hope to welcome them back to Jonah’s for many anniversary celebrations to come.

Photographer: Megan Kelly @megankellyweddings
Videographer: Ripple Weddings @rippleweddings
Stylist: Corey from Styled By Her @styled_by_her
Dress: J.Andreatta @j.andreatta_
Grooms Suit: P Johnson Tailors @pjohnsontailors
Bridesmaids: Hexie @hexie.official
Rings: Greene & Greene antiques @greeneandgreeneantiques
Make-Up: Face by Onyx @face_by_onyx
Hair: Courtney from @courtleehairstyling
Live music: Annie from @anniehamiltn
DJ: Robbie Rommers @robbierommers
Candles: Hunter Candles @huntercandles

Start the New Year on the right foot by organising your next conference or business retreat at Jonah’s.

Located just one hour from Sydney’s CBD the convenient location, peaceful atmosphere and professional service provides the perfect balance of work and relaxation. We invite you to experience the natural light, fresh air and inspirational views for your executive retreats, client negotiations and corporate gatherings.

Here are our top tips to take into consideration when planning a successful conference. All package details including accommodation, venue spaces, dining, spa treatments, leisure activities and transfers are designed to your specific needs. Our events team will take care of every detail to ensure your executive retreat is seamless.

1. Save The Date

The earlier you set the date and give your employees or colleagues notice the better. Consider when the business needs to reflect and review, brainstorm and plan, or team build and bond. Ideal times for this can be at the beginning of a new calendar year when people have come back from a summer break, or at the end of a financial year. Venue availability can be very limited during peak season so it’s essential to secure a private space a few months out.

2. Choose the Space

At Jonah’s we have two different private meeting spaces that can cater for numbers up to 30 people. Consider what table configuration would best suit your needs. Caberet style seating works perfectly for group work and collaboration, boardroom style is great for conversation, U shape is recommended for collaborative brainstorming combined with visual aids, while theatre style caters well to guest speakers and presentations. Our meeting spaces both have direct access to balconies overlooking Whale Beach.

3. Facilities

It can be the finer details that make a meeting run smoothly and professionally. Jonah’s provides stationary, white boards, pens, flip charts, TV screens, speakers and more to help facilitate your conference. Consider what else you may need to assist with your activities and our events team can help make arrangements.

4. Working Style Dining

Your meeting time is valuable. At Jonah’s we offer options for working style dining which allows you to continue working while you enjoy a delicious menu created by our Executive Chef Matteo Zamboni. Think gourmet sandwiches, salads, share platters and flat breads. Alternatively our Delegates Lunch consists of a more substantial menu.

A more formal dinner in our hatted restaurant could be the perfect way to unwind at the end of the day. Our menu is inspired by Zamboni’s Italian background featuring house made pastas, Australia’s finest seafood and more. Enjoy a two or three course meal with perfect paired wines selected by our Head Sommelier Riccardo Molfetta. Spanning over 80 pages, the award-wining list consists of more than 1,600 vintage Australian and international wines curated by Food & Beverage Director Niels Sluiman. This provides an opportunity for your guests to gather around the table, catch up, and indulge in a delicious meal.

5. Land, Sea or Air?

Provide your guests with transport options. This ensures that the day goes seamlessly with no late arrivals or no-shows. Our unique location in Whale Beach allows guests to arrive by car independently or in a private transfer arranged with one of our partners including a luxury tesla with Revel Drive, or a chauffeur-driven Rolls-Royce Phantom Drophead with Royale Limousines. There is also the opportunity to arrive by ferry, 30 minutes from the Central Coast, or even by Seaplane, just 20 minutes from Rose Bay. Our friendly and professional team can assist you in arranging transportation options for you and your guests.

For more tips, information or assistance in planning your conference at Jonah’s, don’t hesitate to contact us at sales@jonahs.com.au or give us a call on +612 9974 5599

This year on Australia Day we celebrated 91 years of operation since opening on the clifftop at Whale Beach in 1929. We held our annual exclusive event where VIP guests were invited to enjoy spectacular views, Bollinger Champagne and a feast created by Executive Chef Matteo Zamboni. Australian king prawns, Sydney rock oysters, fresh sashimi and lobster were accompanied by a range of novelty Australian themed canapés including Jonah’s take on Chiko Rolls and Vegemite Scrolls. Opera singer Lorenzo Rositano and singer/actress Ashleigh Rubenach entertained guests in to the afternoon.

Those in attendance included the Honourable Dame Marie Bashir former Governor of NSW, various television personalities Kerri Anne Kennerley, Mike Munro and Jono Coleman as well as Australian Actor Peter Phelps. Australian Olympic Committee President John Coates was in good company with Olympic Gold Medal Swimmer Chris Fydler and his Olympian wife Rose, in addition to Olympic Swimmer, America’s Cup Sailor and Australian Surf Life Saving Champion Ky Hurst with his wife Katie. In total there were eleven Olympians and one Wallaby at the event.

Also in attendance were two of Australia’s greatest legends in sport Kurt Fearnley the multiple Paralympic champion and conqueror of the Kokoda track as well as rugby league player Cooper Cronk of the Sydney Roosters, Melbourne Storms, NSW State of Origin and the Kangaroos. Philanthropists were well represented by Vittoria Coffee legends Les and Luisa Schirato, along with Tony and Josephine Sukkar.

Jonah’s is no stranger to hosting celebrity clientele having welcomed a variety of VIP guests to both the hatted restaurant and boutique hotel over the last 91 years of operation. Some of these include Lord Laurence Olivier and Vivien Leigh, Sir Anthony Hopkins, Joan Collins, Members of the Royal Family of Monaco, Elle Macpherson, Mick Jagger, Bono, Rod Stewart, Justin Bieber, Rachel Griffiths, One Direction, Queen, Sam Smith, Brian Johnson – lead singer of ACDC and many more.

As we reflect on the year that’s been, the team at Jonah’s would like to thank our loyal guests from the local area, as well as those who come from far and wide to dine and stay at Jonah’s. We are grateful for your continued support, repeat visits, positive feedback and for sharing the stories of your experiences at Jonah’s with family and friends. It is thanks to you all that 2019 brought great success to Jonah’s that we’re sure will continue into 2020.

We look forward to welcoming you back again in the years to come.

We are now featuring Sake on the Jonah’s wine list. Thanks to Food & Beverage Director Niels Sluiman along with Head Sommelier Riccardo Molfetta, our list has been recognised on both a national and international stage winning awards such as Australia’s Best Wine List awarded by Gourmet Traveller Wine. The team works to keep the list ever growing, dynamic and diverse, so the addition of Sake seemed like a natural choice.

The Good Food Guide wrote this year that “Australia is now the second fastest growing export market for Japanese sake globally, with total exports in 2018 up 13% to about $5.7 million.”

Riccardo recommends Dewazakura ‘Dewa Sansan’ Junmai Ginjo- “This sake is fruity with a note of pear, slightly nutty, semi-dry on the palate with a hint of sweetness. It pairs perfectly with our signature dish- The Jonah’s Frutti di Mare seafood platter for two, or as an aperitif with some freshly shucked Sydney Rock oysters.”

Sake is Japan’s national drink and is made from fermented rice. This particular Dewazakura sake is from a family run brewery founded in 1892 and located in Tendo City, Yamagata Prefecture. The small town of 60,000 residents is 300 kilometers north of Tokyo. The Sake brewing process involves polishing the outer layer of the rice before washing, steaming and fermenting. Unlike other Sake brewers, Dewazakura polishes their rice in house. The family make the sake by hand using small tanks that can be handled manually with precision temperature control creating a high-quality sake in small quantities.

Next time you visit Jonah’s, be sure to ask our Sommelier for more information on our wine list and selection of premium Sake’s if you wish to try something a little different!

As we reflect on the year that’s been, the team at Jonah’s would like to thank our loyal guests from the local area, as well as those who come from far and wide to dine and stay at Jonah’s. Having celebrated 90 years of operation this year since opening in 1929, we are grateful for your continued support, repeat visits, positive feedback and for sharing the stories of your experiences at Jonah’s with family and friends. It is thanks to you all that 2019 has brought great success across both the hatted restaurant and the luxury boutique hotel.
Below we share with you the highlights of 2019 and we look forward to seeing you again in 2020!

Awards

Throughout the year we have been recognised for a number of prestigious awards. We continuously strive to improve our offering so we are thrilled to have been considered among our peers in Sydney’s competitive and ever evolving dining scene.

– Retained Good Food Guide Hat

– Awarded Best Tourism Restaurant in Australia by Restaurant & Catering and Savour Australia

– Awarded 15.5/20 and three hats by Gault & Millau

– Awarded 3 Glasses in Australia’s Wine List of the Year by Gourmet Traveller Wine

View awards

Media
You may have spotted us on the 1000th episode of Sydney Weekender or in a number of national and international publications over the year including Good Food Guide, Delicious, Gourmet Traveller, Qantas Travel Insider, Sydney Morning Herald, The Australian, and more…

View media

Other Achievements
Our Sales & Events team successfully hosted many weddings, private events, conferences, and functions. We had a full house for our annual celebrations at Jonah’s including Valentine’s Day, Melbourne Cup, Mother’s & Father’s Day lunches, the Henschke Wine Dinner, Christmas Day, New Year’s Eve and more…

Learn more about Weddings at Jonah’s

Learn more about Private Events at Jonah’s

The Blog
In 2019 we launched the blog where you can learn more about Jonah’s and our team. We are now sharing our news, stories, recipes, how-tos, recommendations, interviews and more for you to discover…

Visit the blog

To stay up to date with all future news, promotions, and events at Jonah’s sign up to our newsletter using the button at the bottom right corner of this page. We wish you all a happy and prosperous year ahead!

On Christmas day there is enough preparation that goes into the food, table setting, gifts and decorations. Keep the dessert simple with this summer refresher. Executive Chef Matteo Zamboni shares his recipe for a nectarine and peach dessert that is new to our summer menu at Jonah’s.

“I love this time of the year when peaches and stone fruit become available. In Italy we don’t have the opportunity to use these fruits during the Christmas season because of the cold weather, but since I’ve been living here in Australia, I have grown an appreciation for a Christmas in the summer. I now see Christmas dining in a new light and this dessert is fresh, simple and versatile,” says Matteo.

In his home town of Brescia the family gets together to prepare the Christmas lunch. Given that December in the North of Italy can bring sub zero temperatures; the lunch consists of warming dishes like a Minestra Sporca or chicken broth made with chicken livers. For main course Matteo’s family makes a Spiedo Bresciano- various cuts of meat including pork neck, ribs, rabbit, chicken and quail, roasted on an open fire rotisserie at home. The meat is basted in butter and is traditionally served at special occasions with polenta. What would an Italian Christmas be without a Panettone? The iconic Italian dessert is often rivalled by its counterpart the Pandoro and is served for dessert.
“It’s always a debate in Italian families whether the Panettone or the Pandoro is better. If you like candied fruit, the Panettone is for you. If you prefer a classic option with no fruit, the Pandoro is a more basic version topped with icing sugar,“ explains Matteo.

This year, whether you’re enjoying a traditional roast turkey and ham, or a summer bbq of seafood and salads, this Jonah’s dessert is a sure fire way to impress your guests at the end of the meal.

Nectarine & Peach Dessert
sage ice cream, vanilla crème fraiche

Serves 4
The beauty of this dessert is that it is served cold so the ice cream, sage syrup and peach compote can be made the day before so you are prepared in advance. One less thing to worry about on Christmas day!

Ingredients

Sage Icecream
• 500g milk
• 40g glucose
• 250g white chocolate
• 200g cream
• 40g sage

Sage Infused Nectarine
• 2 nectarines
• 125g sugar
• 125g water
• ½ bunch sage

Peach Compote
• 4 Peaches
• ¼ of a vanilla pod
• 25g sugar

Brioche Croutons
• 1 loaf of brioche bread
• 50g butter
• 8 sage leaves

Vanilla Cream
• 125g creme fraiche
• ¼ of a vanilla pod

Method

Sage Ice cream:
Note- If you don’t have an ice cream machine this can be replaced by store bought vanilla or yoghurt ice cream/gelato. Matteo recommends Riva Reno gelateria.
1. Combine milk, glucose, white chocolate, cream, sage and stabiliser in a bowl. Refrigerate overnight.
2. Cook the mixture at 65 degrees celsius for 1.5 hours or until all ingredients have melted and disolved
3. Churn in your ice cream machine until frozen and store in the freezer

Sage Infused Nectarine:
4. Boil sugar and water until dissolved
5. Add sage and cover to rest for 1.5 hours. Sage can then be removed and if preparing the day before, store the syrup in the fridge
6. Finely dice nectarines and submerge in the syrup. Leave to cool in the fridge for two hours before serving

Peach Compote:
7. Chop peaches into eighths and combine in a pot with vanilla and sugar
8. Cook on a low heat, stirring, until peaches are soft
9. Leave the mixture to cool

Brioche Croutons:
10. Finely dice brioche into cubes
11. Heat enough butter in a pan to shallow fry the brioche cubes. Fry until toasted and golden in colour.
12. Leave to cool on a paper towel
13. Gently fry the sage leaves for 10 seconds or until crisp. Leave to cool on a paper towel.

Vanilla Cream:
14. Whip creme fraiche and vanilla pod to combine

Presentation:
15. Layer the peach compote in the bottom of a glass. Top with creme fraiche, and spoon the nectarine on top. Sprinkle the brioche cubes and garnish with toasted sage leaves.