Just in time for their 86th birthday (we couldn't believe it either), Jonah's Restaurant & Boutique Hotel Whale Beach are shaking things up, announcing a new menu, new executive chef Logan Campbell and new head sommelier Luke Collard.
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Campbell, whose CV reads like a list of Sydney's best restaurants (Catalina, Mezzaluna, Cicada...we could go on), was at the helm of Lucio's in Paddington when it won its two chef hats last year and has just returned from opening a new restaurant in Singapore. He's already created a new menu for Jonah's, which is strong on seafood (in a grilled WA marron, house-smoked ocean trout and seared scallops kind of way) and includes his signature pasta dishes.
Don't go expecting spaghetti bolognaise though - Campbell has elevated the Tuesday night staple, with pasta dishes including seafood ravioli filled with prawns, scallop, salmon, pencil leeks, fire-roasted peppers and parsley, and baked gnocchi with asparagus, gorgonzola picante, manuka honey and sourdough crumbs. Our pick? The Macleay Valley roast suckling pig with roasted Jerusalem artichokes, parsley, lemon and sage - simply dee-licious.
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All that eating calls for an equally impressive wine offering - new head sommelier Luke Collard, who hails from two-hatted Ormeggio at the Spit and Pilu in Freshwater, overseas a 1500-strong list from Jonah's 5000 bottle cellar, with a mix of Australian and international drops that includes rare back vintages. Head to jonahs.com.au to book.
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