Sydney Seaplanes - Scenic Flight, Jonahs - Fly & Dine

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 Jonahs (drinks are 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.

Jonah’s Palm Beach restaurant offers modern Australian cuisine under the direction of award winning chef George Francisco. George’s modern Australian style of cooking has a significant French influence, but it is his passion for finding and using the best and freshest local produce that will ensure Jonah’s diners are impressed about the food as they are about the view. The restaurant boasts 180 degree views of the Pacifi c Ocean, well spaced tables and a friendly and relaxed atmosphere.

Jonah’s courtesy vehicle will meet you at the dock and transfer you the short distance to the restaurant. A sample menu (seasonal changes possible):

STARTERS
Freshly shucked Sydney rock oysters with champagne mignonette
Warm spanner crab, sea urchin butter sauce and potato puree
Duck-wrapped lamb and cumin sausage, pickled baby beetroot, lebne cappellacci
Tempura ricotta-filled zucchini flowers served with basil pesto
Flash-fried Queensland calamari with spicy cajun remoulade and lemon
Vanilla scented tuna tartare, edamame, crisp radish and toasted nori

MAINS
Blue swimmer crab, angel hair pasta, Reggiano Parmigiano, parsley and lemon
Roasted ocean trout and blue eye trevalla crepinette, kipfer potatoes, wilted spinach and foie gras sauce
Butter-basted gold band snapper, chorizo sausage succotash and sweet cornnage
Slow-roasted Barossa Valley chicken breast, calvados gastrique, squab jus, potato and apple gallette
Grain-fed beef fillet, stone ground polenta, broad beans and roast Treviso

DESSERTS
Terrine of white chocolate ice cream, blood orange sorbet and granita
Vanilla panna cotta, pomegranate molasses and warm lavender honey
Belgian triple chocolate layered cake with mocha rum sauce
Warm black fi g pudding, butterscotch sauce, vanilla ice cream, saba syrup
Caramelised pineapple and passionfruit crème brulee napoleon
Raspberry jellies and chocolate truffles
Three cheeses served with fresh fruit, nuts, walnut bread and lavosh