We made the trek to Whale Beach for a surprise birthday lunch at a restaurant I’ve been meaning to go to for the longest time.
It was a gorgeous day, so the drive felt rather short.
I don’t know about the others, but I thought the Mr. Whippy shaped butter was quite amusing and rather cute!
We had the two-course lunch, at $79 (the three-course lunch was $98), as our dessert was to be Linda’s amazing mango pudding inspired cake.
This lunch was from the Winter Sunday menu, though their Summer Sunday menu is quite similar – using much of the same main proteins.
Both two and three course lunches comes with two amuse bouches. While the creamy cauliflower veloute with crispy garlic was smooth and well-balanced, the spoonful crunchy bacon and fluffy egg combination was unbeatable in flavour.
There were 6 oysters in the selection, served with lemon and a merlot vinegar mignonette. The dish can also come with 3 different garnishes of your choice, though that is an extra $3.
The braised pork belly was accompanied by a fricassee of foie gras, chanterelle mushroom, trotter, confit chestnut, and boudin noir.
F ordered the scallops and oh my goodness, it was fabulous! The onion-sautéed scallops came with spiced potato crisp and drizzled with a lovely tangy lemon and caper dressing.
The South Australian squid was pan-seared and was served with red pepper polenta, Longanisa Roja salami, and rocket pesto.
I had the delectable Hervey Bay prawn tortellini, which I’m quite sure was made with squid ink, accompanied with sweetly smoky char-grilled corn, confit lime, sweet corn puree, and garnished with a shellfish foam. A lovely light and well-balanced dish.
The steamed blue eye trevalla, topped with a quinoa and pinenut crust, was served with braised gem lettuce and an orange & scallop veloute.
The Hiramasa kingfish was pan-seared and was accompanied by a coconut & coriander puree, bok choy, winter melon, crispy eschallot, and sweet chilli.
The barramundi from Cone Bay was also pan-seared and came with confit pumpkin, walnut caramel, kale, Serrano jamon (always a win in my books), and garlic espuma.
Milly Hill lamb’s rump was roasted and shoulder, braised. They were served with Brebis mousse, pistachio tuille, winter baby vegetables, and a spiced lamb jus.
F adores Wagyu and could not pass up on having this grilled Wagyu rump cap from Oakley Ranch in Queensland. Although the rump cap was succulent and perfectly seasoned, the braised cheek was stupendously tender and flavoursome. Accompanying the rump cap and cheek were Spanish onion compote, leek fondant, and a caper & olive tapenade.
Unsurprisingly, I ordered the Black Périgord truffle risotto. It had a mascarpone & parmesan mousse, which with the truffle, made it the richest, most decadent risotto I’ve ever had… I fell for it hard and was rather reluctant to share half of it with F. Topped with seasonal mushrooms, spring onions, and a caper & olive tapenade, this dish was the highlight of my lunch (besides Linda’s cake, of course).
The pre-dessert was a delicious mouthful of a deconstructed raspberry cheesecake, while the petit fours comprised of original Maderia, caramel macaron, and a very jam-like strawberry jube.
Jonah’s has gorgeous views to gaze off into while revelling in your dish’s wonderful flavours; as it’s also a hotel, you’d find guests soaking up the sun and enjoying the view out on the balcony.
Whale Beach is roughly an hour north from Sydney CBD and it’s a lovely destination to go to for some great food.
I don’t have a photo of Linda’s mango pudding cake, as the trip up was rather… ummm, rather unkind to its construction. But here’s a photo of it from Linda’s Instagram before it got all shaken up:
69 Bynya Road
Whale Beach, Sydney, 2108
Ph: (02) 9974 5599