LOCATION
Situated in 6 acres of parkland and surrounded by landscaped gardens. At the end of Punt Road, Gladesville, 20 minutes from the CBD
DETAILS
As you sit down to eat at The Banjo Paterson Cottage Restaurant, it is fascinating to think that the man himself had once done exactly the same. This cosy federation style nineteenth century cottage is a situated amidst six acres of parklands and surrounded by landscaped gardens. Views of the foreshores of the Parramatta River are framed with Bottle Brushes and Blue Gums.
Immediately below the cottage is a jetty suitable for all types of craft and the adjoining car park has room for over 50 cars.
FUNCTIONS/WEDDINGS
Banjo Paterson offers the most perfect setting for a wedding reception with a variety of private dining rooms, all with water views.
The cottage is available as a wedding reception venue for Saturday lunch, Sunday dinner, or at any other time by special arrangement with the management. The restaurant is air-conditioned, has four open fireplaces, and two spacious verandahs, making it an ideal venue for corporate meetings, all-day conferences and seminars.
PRIVATE DINING
Room 1 - capacity 54
Room 2 - capacity 34
Room 3 - capacity 20
PROFILED BY DE GROOTS MEDIA
Sitting on the veranda at Rockend (better known nowadays as Banjo Paterson Cottage), gazing out over a shimmering sweep of the Parramatta River, it’s not hard to picture what this part of Sydney was like in Australia’s pioneering colonial days. A green landscape of small farms and pockets of bushland, it was dotted with rustic cottages built from the local sandstone. Rockend was one such cottage, and it was here that our most famous poet spent his adolescent years. Inside it’s now a myriad of immaculate dining rooms but it’s fascinating to dwell, while sipping wine by the fireplace or watching boats from the veranda, upon the fact that you may well be sitting where he once sat.
The heritage appeal makes for romantic dining. The restaurant is surrounded by parkland and has outdoor seating in the garden, carpeted rooms warmed by open fires and two enclosed verandas overlooking the jetty. The food is decidedly more modern, offering entrees such as gnocchi with braised white rabbit, enoki mushrooms and Jerusalem artichoke. Mains include crispy-skinned barramundi on braised fennel and almond with crab and mustard cream, and seared kangaroo loin on roasted root vegetables with aged balsamic and chorizo sausage. It’s worth coming during the day and taking some time just to stroll the grounds – you may even find some poetic inspiration yourself.
Fiona Davies, September 2007
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