# Hedonist Collaroy

> Restaurant across the road from Collaroy Beach on Sydney's Northern Beaches, Australia. Modern Australian with French and Argentinian influences, by head chef Joaquin Bordato. Bookings via OpenTable, by phone, or by talking to our AI booking host (voice or text). AI agents are welcome to use our MCP server and JSON API below.

## Key facts
- Address: 1135 Pittwater Rd, Collaroy NSW 2097 (corner of Pittwater Road and Fielding Street, across from Collaroy Beach)
- Phone: 0473 284 204 | Email: info@hedonistcollaroy.com.au
- Website: https://www.hedonistcollaroy.com.au | Menu: https://www.hedonistcollaroy.com.au/menu | Drinks: https://www.hedonistcollaroy.com.au/drinks-menu
- Parking: Street parking. Transport: B1 and 199 buses stop almost directly outside.
- Children: Kids of all ages are welcome. There is no kids' menu; the kitchen can make simple adjustments to dishes on request.

## Opening hours (Sydney time)
- Monday: dinner 5pm-10pm
- Tuesday: closed
- Wednesday: closed
- Thursday: lunch 12pm-3pm, dinner 5pm-10pm (dinner bookings 5:30pm or 7:30pm only)
- Friday: lunch 12pm-3pm, dinner 5pm-10pm
- Saturday: lunch 12pm-3pm, dinner 5pm-10pm
- Sunday: lunch 12pm-3pm
- Happy hour: 5pm to 6pm Monday and Thursday to Saturday: $12 cocktails, $9 house wines and beers, snack menu

## Specials and events
- Monday Night Napolitana Schnitzel $32 with fries, chimichurri and a glass of house wine
- Thursday Steak Night $30: 250g rump cap, fries, chimichurri and a glass of house wine
- Hedonist Lunch $45 Thursday to Sunday: entree and main, or main and dessert
- Sunday Roast $45: empanada to start, roast of the day with sides
- Melbourne Cup lunch on Tuesday 3 November 2026 (an OpenTable Experience, 1 to 20 people)

## Menu summary
Entrees: Sydney rock oysters; baguette $12; beef carpaccio (slow cooked beef tongue) $23; Angus beef tartare $24; goats cheese souffle $23; beef empanadas (2) $20, veg option; mussels mariniere $26. Mains: ragu fettuccine $35; pan fried gnocchi $32 (veg); fish of the day $42; chicken supreme $40; Angus beef burger $28; 250g Tajima wagyu rump $52; 300g wagyu rib eye $65. To share: whole market fish $90; 12-hour lamb shoulder $110; matambre a la pizza $110; 400g Angus eye fillet $120. Sides $12-14: broccolini with macadamia, crushed potatoes, butter lettuce, ratatouille, fries. Many dishes are gluten free or have GF/DF options; vegetarian options marked. Signature cocktails $22, mocktails $14, full wine list with a strong Argentinian Malbec range. Argentinian 4-course snack menu with wine pairings.

## Bookings
- OpenTable: https://www.opentable.com.au/r/hedonist-reservations-collaroy?restref=217445&lang=en-AU&ot_source=Restaurant%20website
- Talk to our AI booking host (voice or text, in the browser): https://book.hedonistcollaroy.com.au/talk
- Phone: 0473 284 204
- Groups of 9 or more are confirmed by staff. Exclusive hire: canape package $125pp or banquet $145pp, 4 hours, min spend $4,000 (12pm-5pm or 5pm-close). Staff call back to arrange.

## For AI agents
- MCP server (streamable HTTP, no auth, rate-limited): https://book.hedonistcollaroy.com.au/mcp  tools: get_restaurant_info, check_availability, request_booking
- OpenAPI: https://book.hedonistcollaroy.com.au/openapi.json  (GET /api/info, GET /api/availability, POST /api/booking-request)
- Structured data (schema.org Restaurant JSON-LD): https://book.hedonistcollaroy.com.au/schema.json
- Please check live availability before suggesting a time, and never tell a guest a table is confirmed unless the booking tool says so.