Sydney Seaplanes - Scenic Flight, Cottage Point Inn - Fly & Dine

Item: SE12271AP
Location: Rose Bay (Sydney)
Our Price: $485

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A mere 20 minutes flying time from the heart of Sydney is the award winning Cottage Point Inn Restaurant. Situated in the Ku-Ring-Gai National Park this restaurant is renowned for offering exceptional modern Australian cuisine in beautiful and tranquil surrounds.

Upon landing the aircraft will taxi right to the restaurant’s seaplane dock, where a warm welcome awaits from Cottage Point Inn’s friendly staff. After a leisurely 3 course a la carte lunch you reboard your aircraft and return to Sydney Harbour. To top off a magical afternoon you will complete a circuit of the Harbour Bridge and Opera House, before landing at Rose Bay (Sydney Harbour Seaplane Flights here).

Total tour duration 4 hours, time in air 40 minutes. Price is per person, minimum 2 people.

intensity: 2.0

Next Available Dates

23 May 12 (Wednesday)	Places

24 May 12 (Thursday)	Places

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Reviews

thoroughly recommended
Ian M

On the whole, an extremely good experience and aprt from the experience a new vision of Sydney and its environs. Service was excellent.

J M

Unbelievable experience. This was our second time on a seaplane to Cottage Point - would recommend it to anyone. ... very friendly and with a new, clean and very comfortable plane.
G T

Experience Details

Fitness and Experience

No experience is required to enjoy a scenic seaplane flight and there are no weight or age restrictions

What to Bring/Wear

Comfortable clothing suitable to the weather on the day
Sunglasses
Remember your camera to snap a few photos during your flight
Money/Credit Card to pay for drinks

What is Supplied

40 minute flight (20 minutes each way)
Noise reduction headsets
Entertaining and informative commentary
Professional pilot
3 course à la carte lunch at Cottage Point Inn (drinks not included)

More Information

Flights are available 7 days a week in the morning between 11.30am, 12.30pm and and 1.30pm in Summer (October - March) depending on availability
We require a minimum of 2 people to confirm a flight
Please enquire for childrens prices

Set on the water at the junction of Cowan Waters and Coal & Candle Creek, was originally the Cottage Point boatshed and general store. The building was converted to a restaurant in the 1970’s and has been operating since. Our philosophy is to provide an honest, modern Australian style of food served in a relaxed, friendly atmosphere. Complementing the menu are wines chosen for their excellence from wine growing regions predominantly in Australia & New Zealand.

Sample menu:

STARTERS
Chilli-salted cuttlefish with green tea noodles and a sweet ginger & lychee dressing
Sesame-seared yellowfin tuna with a coriander salad, ginger juices and an apple & wasabi sorbet
Twice-cooked quail on pastry-wrapped pork & chestnut stuffi ng with Jerusalem artichoke puree & cranberry jus
Warm Meredith goats cheese & dijon mustard tart with a lightly spiced tomato and apple relish & curly endive
Grilled Western Australian sardine fi llets on a Mediterranean style salad with fried haloumi, crème fraiche
& pimento sauce
Seared Queensland sea scallops on pan-fried crab meat crepe with a Thai snow pea salad & Nam Jim
Three leaf salad with vine-ripened tomatoes, cucumber, soft fetta cheese & balsamic vinaigrette
Salad of butter lettuce & witlof with Corella pear, roasted walnuts, parmesan & an orange and vanilla bean dressing

MAINS
Fish of the day on a potato & chive pancake with garden peas, clams & citris verjuice butter sauce
Pan-fried wild kingfi sh with a warm salad of French beans, basil, baby capers, balsamic cherry tomato dressing
& tapenade
Tasmanian ocean trout fillet, pan-seared then oven-roasted, on tomato & cardamom relish with pickled cucumber &
minted yoghurt
Roasted beef fillet on pan-fried white polenta, roast baby beets & horseradish jus
Pan-fried loin of venison with duck liver & currant mousse, wilted spinach, red wine & bitter chocolate jus
Duck leg confit & braised pork belly with brocollini, chilli jam & rich glaze

DESSERTS
Chocolate ganache tart with macadamia nut crusted vanilla bean ice cream & lime syrup
Raspberry souffl é with crème anglaise & white chocolate ice cream
Orange & Grand Marnier creme brûlée with dark chocolate truffle ice cream
Warm poached pear & banana crumble with palm sugar & lemongrass toffee sauce & amarula ice cream
Marscapone & vanilla bean bavarois with a rhubarb, strawberry & white balsamic compote and sweet basil anglaise