Cottage Point Inn - Restaurant — Restaurant in Sydney

**Update: I contacted the manager this morning by phone and as it happens, even though there were staff present and it looked like there were customers dining, they do not open for breakfast. Probably would have been good information to open with from the employee. Like "We are not currently open and do not open until 12 noon". But instead I was left frustrated and annoyed.

Understandable now that I have all the information. I will amend my review to three stars as if there is no public jetty available then it would be a courtesy to allow boaters who wish to visit the community somewhere to alight, who knows, they might even stay for lunch?

⭐☆☆☆☆ Boaters Beware – Disappointing Experience at Cottage Point Inn

Yesterday, I motor-sailed for over an hour down Cowan Creek specifically to visit Cottage Point Inn for coffee and hopefully breakfast. Wanting to support a local business rather than cook onboard, I approached the restaurant jetty, which was completely vacant at the time, and politely asked a staff member (who was setting tables) if I could tie up and come ashore as a paying customer.

I was bluntly told no – that the jetty was “private” and could not be used. I explained again that I intended to purchase breakfast, but the answer was still no. When I asked if there was a public jetty nearby, I was told again no, other than a wharf where I could tie up but not leave my boat – completely useless for a meal stop.

This is frustrating for those of us travelling by water who try to spend our money locally. Spencer was closed midweek, so I deliberately made the trip on a Saturday to support a well-rated establishment – only to be turned away.

The hypocrisy is hard to ignore. The restaurant’s own website proudly shows a large luxury cruiser tied to the jetty, so clearly some boats are welcome – just not mine. Unless that’s the owner’s private yacht, the policy seems arbitrary and exclusionary.

I understand there may be excuses – insurance, policies, or poor staff training – but good business sense and common courtesy should prevail. At the very least, the staff member could have consulted a manager before turning away a paying customer who had travelled a long way to dine there.

Decisions like this don’t just hurt your business – they damage the perception and viability of small communities that rely on tourism and passing trade. The domino effect is real: one bad experience quickly becomes many lost customers. I will be ringing the establishment when I get the chance to highlight just how poor this service was and the broader impact it has.

If you’re not going to use your jetty to welcome customers, then don’t have one – or at least state clearly on your website that it’s by prior arrangement, that a fee applies, or provide a valid reason why visiting boaters are turned away. Anything less is misleading and leaves a very...

Unfortunately, our experience today with Cottage Inn was not pleasant.

Initially I booked it all with Sydney Seaplanes, while I was making a booking I have mentioned that it will be my husbands birthday and if we could have a table outside that would be lovely. Upon arrival stuff mentioned that they didn't get any notes in regards to our booking, which is a bit disappointing. However, an hour later, as one of the tables outside have become available we been moved outside.

Overall, can not say that the service was good neither can not say it was bad,but there was definitely a luck of attention to our table, as we moved outside. While we were inside our waiter was very welcoming and attentive though.

There was a mix up with sparkling water that we did order but never got, however when we got the bill it was part of it. When I said that unfortunately we never got it, we were pointed to the bottle of still water (which looks exactly the same as the bottles in which they serve the tab water) so I never knew that there was bottled water on a table. The waiter did take it off the bill, which I think was reasonable as we never got sparkling water that we ordered, but stuff member made me feel very uncomfortable during this situation, especially about removing that bottle from our bill.

In the regards to the main dish that I had, which was roasted duck, I did ask a stuff member if it is normal to have duck with blood (it was obviously undercooked as when I was cutting it I could see reddish liquid coming out of meat which was obviously blood!). The waiter replied that it is normally served pink (which I agree to, however there's a difference between pink and undercooked meat, that still has some raw tissue, which is hard to cut with a knife. Duck meat can remain pink, as long as it has reached a certain temperature which I doubt it did.)

While we were leaving, the waiter who was serving us inside waved and said thank you for coming, which was nice as the rest of the stuff did not even say bye.

All I can say is I wish I would enjoy it all,but unfortunately I did not.

These words are coming from a person with nearly 15 years of experience in restaurant and customer service management so I hope they will pay attention to my words and do the best they can provide a better service to their customers, especially on a...

This was a special indulgent birthday lunch for 2.Our outside table had an amazing open view of the river but had protection from the wind and sun.We had the 8 course tasting menu, which was very expensive but was worth it for every delicious morsel! It had a definite seafood emphasis matching its waterfront location.

We loved the incorporation of native Australian ingredients and distinctive flavours giving a modern Australian twist to the menu.

Almost every course was such a taste sensation that we waited with thrilling anticipation for the next one! It was difficult to choose one stand out from such an outstanding menu overall. But, the Crab Katsu Schnitzel with bunya nut puree was a surprisingly original taste experience. We even had the optional oysters two ways as an entree and they were delicious with their natural sea liquor, side vinaigrette and caviar.

Presentation was perfect from the tiniest flower to herb garnish.It was difficult to eat these artistic creations!

Perhaps the final dessert course of banana bread with mandarin segments seemed somewhat ordinary after the previous offerings. But unexpectedly two tiny pieces of chocolate mud cake suddenly appeared and were eagerly devoured.

Wait staff were attentive but unobtrusive and explained each course as it arrived.

Hand made rustic style ceramic crockery in earthy tones complimented the table and food presentation.

I have had a similar special birthday degustion dining experience in 2009 at Berowra Waters Inn. This restaurant is often raised in comparison with Cottage Point Inn. While this was a long time ago I enjoyed it very much.However I do remember that my male companions felt hungry afterwards! The current 8 course tasting menu at Cottage Point Inn provides sufficient variety and appropriate portion size to provide satiation satisfaction. I also believe the menu content is overall superior too.

I have dined before at Cottage Point Inn.This was many years ago when the menu was optional a la carte or a set 3 course. The current tasting menu is far superior. Also improvements to the outdoor dining area, table arrangement and weather protection have enhanced the dining experience in such a magical riverside location. I thoroughly recommend dining at...