JONAH’S IS OPEN FOR LUNCH AND DINNER BOOKINGS THURSDAY – SUNDAY
Perhaps the only feature that can divert your attention from the stunning view at Jonah’s is the exceptional food and wine offering. The award-winning Hatted Restaurant offers excellent Contemporary Australian cuisine under the direction of Executive Chef Federico Tidu in collaboration with Food and Beverage Director Niels Sluiman.
The Restaurant
Jonah’s main dining room offers uninterrupted views of the ocean with floor to ceiling glass windows. Our multi award winning restaurant showcases a seasonal menu offering the finest local produce.
The Terrace
Jonah’s Terrace balcony is perched on the cliff overlooking Whale Beach and the Pacific Ocean. A snacking menu is available to hotel and restaurant guests for the terrace.
The Bar
Located in what was the original dining room when Jonah’s was built in 1929, the bar is intimate, cosy and relaxed. Perfect for unwinding with a cocktail using Jonah’s house-made syrups, or select from our award winning 1600 strong wine list. Open to guests of the hotel and restaurant from 12noon Thursday-Sunday.
Award Winning Food & Wine
We have proudly earned many awards including a ‘Chef’s Hat’ from the Sydney Morning Herald Good Food Guide for the past ten years, along with being awarded Australia’s Wine List of the Year in 2017, listed in their Hall of Fame and continually holding a 3-glass rating.
Group Bookings
For group bookings over 10 people, our Group à la carte menu is available. To book more than 8 people, please contact our reservations team on reservations@jonahs.com.au or call 02 9974 5599 to book. For larger function bookings please contact sales@jonahs.com.au
Transportation
Don’t feel like driving? Jonah’s recommends On Q car company as a cost effective chauffeur driven, local, friendly and efficient way to travel. Please call Deborah on 0407 027 119 to discuss your transportation options.
Dress Code
We maintain a smart-casual dress code in the dining room at Jonah’s. We do not allow swimwear, men’s singlets/tank tops and/or flip-flops. Should the Manager on duty find your attire does not meet our dining room dress code standards, we reserve the right to request a clothing change or recommend our casual dining area, on the Terrace or Lawn.
Public Holidays
A surcharge of 10% applies when dining on Public Holidays
The Team
Federico Tidu
Executive Chef
Italian born Federico Tidu’s impressive career has included experiences in Michelin starred restaurants, hatted restaurants, 5-star hotels and resorts around the world. His career highlights include working in 1 Michelin Star Tivoli restaurant in Cortina d’Ampezzo, Italy, then 2 hatted restaurant Pilu in Freshwater, Sydney, Australia, and 1 Michelin Star Bvlgari restaurant in Tokyo, Japan, nº 17th on Asia’s 50 Best Restaurant list.
Niels Sluiman
Group Head Sommelier
Niels Sluiman brings a wealth of experience to Jonah’s having worked as a sommelier in some of the worlds most outstanding Michelin star restaurants. With a passion for wines, and the overall dining offering at Jonah’s, he is dedicated to maintaining the highest of standards and providing impeccable service for every guest. Niels strives to deliver a flawless dining experience, leaving guests with irreplaceable memories and looking forward to their next visit.
We Accept Visa, MasterCard, AMEX, China Union Pay credit cards.
Jonah’s reserves the right to make changes to reservations on the basis of changed business circumstances in the period up to 3 months before the booked date.
Any deposit paid will be fully refunded (with interest at 7% p.a.) at the election of the patron. This has only been implemented on two occasions in the last 3 years.
Dining @ Jonah's
Get to Know- Vino Volta Wine Producer
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... Read More
Niels’ Tips for Matching Wines with Food
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... Read More