History

Cottage Point Inn began its life as a boat house, general store and post office for the river community. During the 50s with an increase in holiday makers 2 apartments were built and the business began to focus on providing food for sightseers and travellers. With the opening of road access in the 70s the Inn could for the first time call itself a restaurant with successive owners gradually lifting the bar on food and service.

Over several decades regulars, boaties and Sydneysiders in the know have enjoyed the Inn’s transformation from a pleasant bistro into an assured and respected fine dining restaurant that matches its stunning riverside,  national park setting. Once a well kept secret The Cottage Point Inn is now widely recognised as one of Sydney’s finest dining destination restaurants.

New owners Shane and Ally Olesen are looking forward with a clear goal to ensure that Cottage Point Inn continues to blossom and further defines its identity reflecting the unique location in a       Ku-ring-gai Chase National Park abundant in native flora, fauna and natural beauty.

Autumn 2017 sees Kevin Solomon take the helm as Head Chef, a coup for Cottage Point Inn as Kevin has an impressive culinary history.

Starting in a kitchen by the waters edge at The Bathers Pavilion at Balmoral Beach Kevin immersed himself in his career working with the likes of Tetsuya Wakuda at Tetsuya’s and Peter Doyle at Est. Restaurant.

In 2006 Kevin set off to London to work at the 2 Michelin star restaurant Pied a Terre with chef Shane Osbourne. On retuning, he commenced at Guillaume at Bennelong in the Sydney Opera House under chef Guillaume Brahimi, where he achieved 3 chef hats in the Good Food Guide before transitioning with Guillaume to open his fine dining flagship restaurant in Sydney’s eastern suburb Paddington, Guillaume.

"I see Cottage point inn as a truly magnificent spot in Australia to showcase the beauty of nature through food "
                       Kevin Solomon

Restaurant Manager Peter Sebesta and Head Sommelier Jim Sanders lead a confident and friendly service team who will expertly guide diners though a relaxed experience whilst coordinating a busy stream of arrivals on a pontoon that jostles with seaplanes, yachts, water taxis & the Palm beach ferry. The aim all the while is to provide a memorable meal and service experience that compliments this truly stunning waterfront location.