Sydney Seaplanes Fly & Dine - Scenic Flight With Lunch At Cottage Point Inn

Fitness and Experience

• No experience is required to enjoy a scenic seaplane flight and there are no age restrictions
• This trip might involve a boat transfer from seaplane to dock at the destination, therefore passengers must have a reasonable degree of mobility to attend, i.e. climb and descend seaplane stairs, step from seaplane into boat and vice versa. Please contact us if any questions or concerns
• Maximum weight of 130kg per person

What to Bring/Wear

• Comfortable clothing suitable to the weather on the day
• Sunglasses
• Remember your camera to snap a few photos during your flight
• Money/Credit Card to pay for drinks

What is Supplied

• Package is for 2 people (there may be others on board the aircraft with you)
• 40 minute flight (20 minutes each way) 
• Entertaining and informative commentary
• Professional pilot
• 5-course degustation lunch at Cottage Point Inn (drinks not included)

More Information

• Check-in for experience is 30 minutes prior to departure time
• Departure time for this experience is at 11:30am or 12:30pm (depending on availability on the day), and 1:30pm (during summer only)
• We require a minimum of 2 people to confirm a flight

Set on the water at the junction of Cowan Waters and Coal & Candle Creek, was originally the Cottage Point boatshed and general store. The building was converted to a restaurant in the 1970’s and has been operating since. Our philosophy is to provide an honest, modern Australian style of food served in a relaxed, friendly atmosphere. Complementing the menu are wines chosen for their excellence from wine growing regions predominantly in Australia & New Zealand.

A sample menu (seasonal changes possible):

STARTERS
Chilli-salted cuttlefish with green tea noodles and a sweet ginger & lychee dressing
Sesame-seared yellowfin tuna with a coriander salad, ginger juices and an apple & wasabi sorbet
Twice-cooked quail on pastry-wrapped pork & chestnut stuffi ng with Jerusalem artichoke puree & cranberry jus
Warm Meredith goats cheese & dijon mustard tart with a lightly spiced tomato and apple relish & curly endive
Grilled Western Australian sardine fi llets on a Mediterranean style salad with fried haloumi, crème fraiche
& pimento sauce
Seared Queensland sea scallops on pan-fried crab meat crepe with a Thai snow pea salad & Nam Jim
Three leaf salad with vine-ripened tomatoes, cucumber, soft fetta cheese & balsamic vinaigrette
Salad of butter lettuce & witlof with Corella pear, roasted walnuts, parmesan & an orange and vanilla bean dressing 

MAINS
Fish of the day on a potato & chive pancake with garden peas, clams & citris verjuice butter sauce
Pan-fried wild kingfi sh with a warm salad of French beans, basil, baby capers, balsamic cherry tomato dressing
& tapenade
Tasmanian ocean trout fillet, pan-seared then oven-roasted, on tomato & cardamom relish with pickled cucumber &
minted yoghurt
Roasted beef fillet on pan-fried white polenta, roast baby beets & horseradish jus
Pan-fried loin of venison with duck liver & currant mousse, wilted spinach, red wine & bitter chocolate jus
Duck leg confit & braised pork belly with brocollini, chilli jam & rich glaze 

DESSERTS
Chocolate ganache tart with macadamia nut crusted vanilla bean ice cream & lime syrup
Raspberry soufflé with crème anglaise & white chocolate ice cream
Orange & Grand Marnier creme brûlée with dark chocolate truffle ice cream
Warm poached pear & banana crumble with palm sugar & lemongrass toffee sauce & amarula ice cream
Marscapone & vanilla bean bavarois with a rhubarb, strawberry & white balsamic compote and sweet basil anglaise

Cancellation Policy

• Change your booking up to 7 days before the start time of your experience
• Changes are not permitted within 7 days of your experience
• Late arrivals or no shows may result in you forfeiting your experience