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- 2 Anderson Place
- Five-Course Fine...
2 Anderson Place · Fine dining
Five-Course Fine-Dining Experience at Chef-Hatted Cottage Point Inn for Up to Six People with Eight-Course Upgrade Available
Book up until 31 October 2026
8.8
Excellent
555 reviews from Google
Experience an exquisite five-course degustation at the acclaimed Cottage Point Inn, a chef-hatted fine-dining establishment offering modern Australian fare with a local twist. Nestled in the quietude of Sydney’s charming Cottage Point, this exclusive enclave is the ultimate epicurean destination, boasting scenic waterside views of the Hawkesbury River for a truly romantic setting for two, or for groups of four or six. With each seasonal dish carefully crafted to tantalise your senses, this culinary experience can be taken to the next level with an upgrade to include matching wines or even, a grander eight-course degustation. Bon appétit!
Inclusions
- Valid for two people, four people or six people
- Five-course degustation lunch or dinner at chef-hatted Cottage Point Inn
- Eight-course degustation available for an additional A$45 per person, payable directly to Cottage Point Inn
- Matched wines available for A$95 per person (five courses) OR A$125 per person (eight courses) (must be 18+ for alcohol consumption)
- Venue: Cottage Point Inn – 2 Anderson Pl, Cottage Point NSW 2084
- Available:
- Monday, Thursday and Friday (Lunch, 12pm–3pm), Friday – Saturday (Dinner, 6:30pm–9pm)
- Five-Course Degustation Sample Menu Highlights
- Course One: Seared Abrolhos Islands scallop, Gordal olives, banana and macadamia, poorman’s orange dashi
- Course Two: Mooloolaba big eye tuna carpaccio, tomato dashi, furikake, plantain and garlic
- Course Three: Humpty Doo barramundi, Tasmanian wasabi beurre blanc, finger lime
- Course Four: Grimaud duck breast, Luxardo cherry, parsnip, woodear mushrooms
- Course Five: Roasted hazelnut ganache, fig syrup, pollen crunch
- Eight-Course Degustation Additional Menu Highlights
- Course Two: Paperbark smoked kangaroo tataki, tarragon emulsion, wild rice, oxalis
- Course Four: Fremantle Octopus, Cipollini onions, sugarplum tomatoes, nduja, seaweed cracker
- Course Seven: Pecora dairy Jamberoo blue, pickled pear, candied walnuts, Davidson plum
*Menu is subject to change. Images and descriptions are provided as examples only
Overview
Availability: Thursday – Monday (Lunch), Friday – Saturday (Dinner)
Duration: Flexible
FromHK$1,298/two people
Valued up to HK$2,031
-37%
Includes taxes & fees
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