It's a romantic, classy affair at the Cottage Point Inn. Set against Cowan Creek in an old boathouse-turned-restaurant, this is not your average country drop-in-and-get-on-the-road kind of venue. Executive Chef Guillaume Zika hails from London's Hibiscus and has created a seven-course degustation menu. At $150 per person, it will cost you a pretty penny — but if you're going to do it, do it right.
It's a lavish, three-hour ordeal that includes dishes like a citrus Moreton Bay bug covered in lemon hollandaise and a wagyu aiguillette served with ratatouille, sorrel puree and lemon thyme. The menu is balanced and focuses on bright, fresh flavours that add to the delicate decadence of the entire experience.
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