Phone: 61-7-40 603 399

Alternative Phone: 61-7-40 603 413

For breakfast, papaya or banana are picked fresh off a tree and served with lime juice. Fresh toasted coconut flavours the home made muesli. The rich yellow yolks of our eggs are from free roaming fowls fed largely on coconut, fish and garden surplus.

Lunch may be of oysters steamed in the shell with sliced ginger and lemon grass or squid simmered quickly in sea water and then placed on a bed of rocket and drizzled with lime juice, olive oil and crushed garlic or a whole lobster thrown in the coals and served with lime and crushed pepper follows. For dinner, fresh slices of coral trout, marinated in lime and then cast into a bowl of freshly squeezed coconut cream; a red emperor is steamed with sesame oil, soy, ginger and garlic. Our love of food and a commitment to freshness and simplicity have guided our cuisine.

The sand cay is the ultimate dining area.....Candle lit table, setting sun and the calming swish of a darkening sea.

Web Design / Photography Tony Gordon Cairns Australia

When we arrived on the island 22 years ago we had little concern about with what we would eat. The sea was bountiful and we would grow vegetables aplenty. We struck at the jungle with enthusiasm and planted our seeds. Very little grew. Most of what we had brought was not suitable for the island. I had little trouble capturing lobsters and fish but without fresh herbs and vegetables our diet became monotonous. Today the garden is a pleasure to walk through. Passionfruit compete with guado and snake beans. The vines of tropical butternut and squashes have to be coaxed away from beds of rocket salad and bokchoy. Basil, coriander and parsley compete for space with lemongrass and ginger. Kaffir lime, mango and curry trees grow randomly along the paths.