Jonah’s – Whale Beach

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Bianca: I want to pretend I’m one of those people drawn to the ocean, spending hours frolicking in the sea but realistically I’m lounging in the sand with a book, or even better, perched by a window, cocktail in hand at a beautiful restaurant.

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Palm Beach has always held a certain fascination, with gorgeous hills and precariously placed houses perched on cliff faces. On one hand you have the laid back casual beach with the almost village(y) town centre, boasting take-away fish and chip shops and small cafes. And then you have the pinnacle of luxury, in the form of Jonah’s. A tranquil boutique hotel nestled within the suburban streets of Whale Beach and boasting a chef hatted restaurant serving contemporary Australian cuisine.

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There is hushed reverence as we walk through the hotels front door and we descend into the main dining area, with floor to ceiling windows making good use of the views out to Whale Beach. It was fairly ominous weather outside but it was quite the sight watching the rain clouds roll out to sea.

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We were here to indulge in a very early morning breakfast, consisting of two courses with tea, coffee and juices for $55 p.p. Easing into our chilly Saturday morning was made a touch easier once a round of coffee’s were ordered.

The breakfast set menu is a rather generous option for a hotel breakfast and while some prefer lighter starts to their mornings the choice of four different options within each course allows you to tailor your breakfast accordingly.

We started our meal with French style mini croissants -served with house made jams and preserves flaky pastry and served straight out of the oven.

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The First course offers more of your lighter choices with fresh fruit and muesli and the second course has your heartier egg based dishes.

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The Acai Bowl – w/acai berries, almond milk, toasted coconut, oatmeal granola and mint was a beautifully fragrant dish when it hit the table. It had a slightly runnier consistency than other acai bowls we have encountered.

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Vanessa’s option of the Bircher Muesli –w/poached rhubarb and apple compote was a great winter warmer, with the rhubarb providing some great subtle background notes. A well portioned dish that wasn’t overly bold in flavour but a lighter option for a first course.

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Carbohydrates are always a welcome and comforting force in my life and the Warm Belgian Waffles – w/lychees, manuka honey, ricotta and toasted pecans did not disappoint. A lighter version than other waffle dishes I have tried, with the lychees freshening up what could otherwise be a heavy dish. I would have preferred more ricotta and a thinner sauce to really coat the waffles, perhaps a maple syrup instead of honey.
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With a nice break between courses we were able to drink in the views and watch the unfolding storm play out from the comfort of the dining room.

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Moving on to the Second course we were drawn to the Poached Eggs and Sweetcorn fritters –w/ bacon, cherry tomatoes, crushed avocado and bronze fennel. With equal proportions of each element it was a well-balanced dish with bursts of sweetness from the corn kernels.

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The Truffled Scrambled Eggs –w/ chives and toasted brioche was universally one of the favourites from our breakfast. The Eggs were fluffy and light but the truffle flavouring was on the lighter side. The brioche was the highlight of the dish, thick and lightly toasted with a hint of sweetness. A really smart way to elevate what would be an otherwise standard dish.

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A generous set menu in terms of flavour, proportions and value for money. I’d be more inclined to return for lunch or dinner as the menu offers more in terms of variety. But in all honesty I’d splurge and splash out for a room, it’s well worth the price to indulge and lounge around for the weekend in such a picturesque spot.

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Bianca

Photos by Alex

Jonah's Menu, Reviews, Photos, Location and Info - Zomato

*For Food’s Sake dined as guests of Jonah’s Restaurant, all opinions are our own and independent. A big thank you to Kim for organising our visit.

Author: forfoodssake

A Sydney food blog.

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