69 Bynya Rd
Palm Beach NSW 2108
22 November 2015
Cuisine: Contemporary

15.0/20 (SMH 2016)
Head Chef:
Logan Campbell
| One: | Half Dozen Sydney Rock Oysters |
| Beef Tri-Tip Tartare | |
| Beetroot Cured Kingfish | |
| Spice Roasted Cauliflower | |
| Grilled Half Shell Scallops | |
| Two: | Alaskan Crab and Tiger Prawn Salad |
| Pumpkin and Nutmeg Gnocchi | |
| Black Linguine and New Zealand Whitebait | |
| Green Lasagnette | |
| Three: | Roasted Morton Bay Bug Tails |
| Carnaroli Risotto | |
| Crisp Duck Breast | |
| Dry-Rubbed O’Connor Premium Scotch Fillet (300g) | |
| Four: | Strawberry Shortcake |
| Vanilla Mascarpone Meringue | |
| Bitter Chocolate and Chestnut Torte | |
| Manuka Honey and Cinnamon Crumble | |
| Peach and Thyme Cobbler | |
| Selection of Local and Imported Cheeses (80g) |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.1 | 8.0 | 7.5 | 8.5 | 7.5 | 8.5 |
Group Photo
Jonah's
Jonah's View
Jonah's Restaurant
Jonah's Restaurant
Menu (1)
Menu (2)
Amuse Bouche
Half Dozen Sydney Rock Oysters
Beef Tri-Tip Tartare
Beetroot Cured Kingfish
Spice Roasted Cauliflower
Grilled Half Shell Scallops
Alaskan Crab and Tiger Prawn Salad
Pumpkin and Nutmeg Gnocchi
Black Linguine and New Zealand Whitebait
Green Lasagnette
Roasted Morton Bay Bug Tails
Carnaroli Risotto
Crisp Duck Breast
Dry-Rubbed O’Connor Premium Scotch Fillet (300g)
Strawberry Shortcake
Vanilla Mascarpone Meringue
Bitter Chocolate and Chestnut Torte
Manuka Honey and Cinnamon Crumble
Peach and Thyme Cobbler
Selection of Local and Imported Cheeses (80g)
Petit Four
Petit Four