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 slowly lifting the bar on food. Over the last two decades, the Inn has been transformed from a pleasant bistro in a stunning setting to its current fine dining form. Chef Guillaume Zika has joined the team after a 4 year stint at London’s 2 Michelin star Hibiscus Restaurant. Born in Paris and trained in some of the world's best and most demanding kitchens, Guillaume's food embraces his new home while reflecting his love for the country and food of his birth. The team at cottage point endeavours to provide a great dining experience in one of Sydney's most stunning waterside locations.

Alfresco Dining

Cottage Point Inn

Cottage Point Inn began its life as a boat house, general store and post office for the river commun...

Cottage Point Inn

French