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Jonah’s Restaurant Review: The seaplane set regularly zip up to lovely Pittwater for lunch or dinner at this heritage building set high above the beach. Executive chef Logan Campbell and head sommelier Luke Collard and attentive waitstaff know that although diners may come the first time for the view, they’ll return for the cuisine and service. Jonah's menu, loaded with tempting Italian-inspired options, with a strong emphasis on seafood, shows the restaurant means serious business tableside of those picture windows. On the Terrace balcony overlooking the view, consider a special menu of lighter, mid-meal grazing items, or tasting plates. A signature dish is the sumptuous “fruits de mer” seafood selection for two served on a three-tiered timber and slate piece displaying the market’s finest. In summer, for those who wish to indulge more, there is an eight-course dégustation menu with matched wines. Depending on the season, you may find black linguine and New Zealand whitebait; green lasagnette interleaved with duck foie gras, chestnut mushrooms, apple, chamomile and crème fraîche; or perhaps harissa scented Mirrool Creek lamb rump on heirloom pearl barley. Finish with licorice and pineapple vacherin or peach and thyme cobbler. The wine cellar stores more than 6,000 bottles of international and Australian options.