Cottage Point Inn began its life as a boat house, general store and post office for the river community. During the 50s with an increase in holiday makers 2 apartments were built and the business began to focus on providing food for sightseers and travellers. With the opening of road access in the 70s the Inn could for the first time call itself a restaurant with successive owners slowly lifting the bar on food. In the early 90s current owner Dan McKinnon began the journey that has seen the restaurant transformed from a pleasant bistro in a stunning setting to its current fine dining form.

The last couple of years has seen the arrival of restaurant manager Shane Olesen and sommelier Jim Sanders who have brought their fine dining touches to what has always been a friendly and welcoming service team.

More recently Chef Guillaume Zika has joined the team after a 4 year stint at London’s 2 Michelin star Hibiscus Restaurant. Born in Paris and trained in some of the world's best and most demanding kitchens, Guillaume's food embraces his new home while reflecting his love for the country and food of his birth.

The team at cottage point endeavours to provide a great dining experiences in one of Sydney's most stunning waterside locations.