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A waterfront setting overlooking the dense bush of Ku-ring-gai Chase National Park, soundtracked by kookaburras and the gentle wash of passing boats. The warmth of a sun-drenched deck with a fast-emptying bottle of bright King Valley prosecco. This is the kind of experience diners travel the world for, and Cottage Point Inn offers nothing if not great Australian dining.

It’s a theme present throughout the set menu: creamy tendrils of spanner crab, sourced from Spencer Gulf, are served on wattleseed brioche with pearls of finger lime and smoked salmon roe; fillets of blue speckled grouper, sourced from a sustainable family-owned Queensland farm, come with crisp golden skin and buttery lemon myrtle broth.

The rest is a relaxed procession of plates that don’t let up, from beef short-rib (profoundly rich and tender) crusted in macadamia and artichoke to a tricked-up lemon aspen cheesecake. Feeling flush? Stay overnight at one of the restaurant’s nearby apartments.