Jonah's is one of Australia's most spectacular ocean retreats, perfect for relaxation and indulgence. Since it first opened as a roadhouse in 1929, Jonah's has set the exclusive enclave of Whale Beach on the international map. Famed for its luxury, privacy and seclusion, Jonah's has reeled in a handful of celebrities and famed international guests. With breathtaking views, a spectacular outdoor Terrace and a cliff-top garden, Jonah's offers the perfect location for a wedding or special function. Coco Republic designers fitted out the dining room and breezy alfresco terrace in comfortable, neutral-toned furniture that is stylish yet allows the view to dominate every corner.
PROFILE BY BEST RESTAURANTS
The sun dances on the surface of the water, twinkling and sparkling with every ripple and gentle wave. It's the perfect day as I stand on the jetty at Rose Bay. I've teamed my favourite mint-green silk dress with cat-eye sunglasses and a bolero jacket. I could be on the set of The Talented Mr Ripley, like Marge, standing portside on the Italian Riviera. I board the tiny white sea-plane and fifteen minutes later, I'm elegantly stepping onto the wharf at Whale Beach.
Okay, okay – It's just a fantasy. In reality, I arrive at Jonah's in my early model Toyota Corolla after a tedious 70 minute drive on the twisting and turning road that leads to the peninsula of the Northern Beaches. Walking in the door of Jonah's, the only Relais & Châteaux hotel in Sydney, I'm treated as though I did arrive by seaplane. All the frill and grandeur that one associates with traditional fine dining can be experienced here at Jonah's. A far cry from the roadhouse that originally existed in 1929, the dining room is surprisingly modern, which makes sense, given the postcard perfect view that offers a 180 degree view of the ocean.
An entrée of confit Berkshire pork belly with chorizo and black garlic is as indulgent as the dish sounds, served with a potato crisp providing texture. Plump North Atlantic scallops are teamed with a generous quenelle of foie gras mousse and a bourbon foam which cuts through the richness of the dish. The dish that makes a scene however, is the bone marrow crusted Rangers Valley Wagyu rump cap. Coupled with a roasted short rib, a sweet potato dauphine (like a potato puff) and sautéed Treviso, the elements work in perfect harmony.