Veteran Jonahs turns new leaf
Turning 86-years-old this year, Jonah’s Restaurant and Boutique Hotel at Whale Beach in Sydney has started the new year with a new executive chef and head sommelier.
Executive chef Logan Campbell and head sommelier Luke Collard have joined the award-winning restaurant team and will put their own stamp on the food and wine offering at the iconic and spectacularly located Jonah’s on Sydney’s Northern Beaches.
New Zealand born Logan’s impressive career in his adopted home of Sydney has seen him work at Catalina in Rose Bay, Mezzaluna in Potts Point, Cicada with renowned chef Peter Doyle and more recently as the executive chef for 12 years at Lucio’s in Paddington before leaving in 2013 after securing two hats for the restaurant in the 2014 Sydney Morning Herald Good Food Guide.
Logan has recently returned to Australia from Singapore, where he was assisting with a restaurant opening for the last year. He takes the helm at Jonah’s to create a new contemporary Australian menu with a strong focus on seafood, and will introduce some subtle Italian influence including adding some of his signature pasta dishes to the menu.
Logan will be responsible for the a la carte and degustation menus in the restaurant, as well as the more casual terrace menu and room service at the luxury boutique hotel.
“Jonah’s is an institution, with so many loyal diners and people who have incredible memories of dining and staying here, so I feel honoured to be part of that. I am looking forward to adding my own influence to the menu but also maintaining the essence of what people love about Jonah’s,” says Logan.
Newly appointed head sommelier Luke Collard was previously head sommelier at Alessandro Pavoni’s two-hatted Ormeggio, and prior to that at the Giovanni Pilu’s renowned Pilu at Freshwater, which has won Sydney Morning Herald Good Food Wine List of the Year.
Luke will oversee the wine list that features as many as 1500 Australian and international wines, including some rare back vintages, from the property’s extensive 5000-bottle cellar.
Jonah’s is located just 50 minutes from Sydney. The property was originally built in 1929 by Constance Vidal as a roadhouse in the remote outskirts of the city. During this era, ‘modern day’ ladies and gentlemen would set off in their motorcars for a weekend excursion to Jonah’s. Today, guests visit Jonah’s as a retreat from Sydney, either driving or taking a sea-plane to the iconic Whale Beach location to dine or stay.
The Relais & Chateaux property offers breathtaking views across the Pacific Ocean from a collection of luxury Ocean Retreat Rooms, as well as an inspired modern Australian restaurant experience.
