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Jonah’s Restaurant Review: Crowd-weary city folk frequent this fine dining restaurant almost as much as the seaplane set that regularly zip up for lunch or dinner. They come the first time for the view, but return for the cuisine. Jonah's menu, loaded with tempting Mediterranean-inspired options, shows the restaurant means serious business tableside of those picture windows. Chef Alfonso Ales uses only local produce at the peak of its season on the set price and dégustation menus. You may encounter dishes such as Jonah’s “fruits de mer” for two served on a three-tiered timber and slate piece displaying the market’s finest seafood, or locally caught blue eye trevalla, steamed and paired with scampi and shiitake mushroom. Or perhaps cured duck breast with pickled plum, lemon verbena, kohlrabi and roasted almond picada with soy plum dressing. On the terrace overlooking the view, there are tasting plates, or something more substantial depending on the mood or time of day. The international wine list sports over 2,500 bottles, with 25 labels available by the glass.