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Breakfast at qualia’s Long Pavilion begins with fresh tropical fruit, followed by a choice from the à la carte menu. It may also be enjoyed in the privacy of each pavilion.
Lunch at Pebble Beach is defined by simply prepared seafood and dishes showcasing local produce at its peak. Perched on the beachfront, the restaurant offers a relaxed expression of qualia, with the menu also available poolside or in-pavilion.
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As evening settles, Pebble Beach presents qualia’s signature expression of dining, shaped by place, season and connection. Inspired by its setting on Hamilton Island’s northern-most tip, the menu reflects Queensland’s seasons, locally sourced ingredients and carefully selected global produce, brought together with a sense of quiet restraint.
At Long Pavilion, simply prepared dishes celebrate peak-season Australian produce in a relaxed setting.
In-pavilion dining is available throughout the day and evening.
Talk and Taste is qualia’s signature food and wine pairing experience. Savour sake matched with fresh Australian sashimi-grade fish; sip champagne and enjoy oysters; taste wine and cheese — all guided by qualia’s expert sommelier.
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For a more intimate food and wine-led pairing experience, Conversations with the Sommelier offers a one-on-one opportunity to learn directly from qualia’s sommelier.
Explore new world and old world wines complemented by crudo, the Mediterranean version of sashimi, in Crudo with New World versus Old World Wines. Or discover the flagship wines of some of the most celebrated Champagne houses, paired with grand cru caviars — white sturgeon, osietra and beluga — in Prestige Cuvée and Caviar.
qualia’s Executive Chef, Joshua Hingston, brings over a decade of experience from some of Australia’s most respected hatted restaurants, including Bennelong, Pello, and the Park Hyatt Sydney, where he honed his craft under renowned chef Alessandro Pavoni. He has also led the culinary teams at several of Hamilton Island’s leading restaurants, including Beach Club Restaurant and the Clubhouse.
Joshua’s passion for cooking was ignited by his grandmother, an enthusiastic baker, and nurtured during his childhood on a small farm in rural Victoria. Surrounded by free-range livestock and organic vegetables, he developed an early appreciation for food and a deep connection to nature. His apprenticeship at the pioneering Edna’s Table further shaped his culinary identity, inspiring a profound love for Australian native ingredients.
Joshua’s food philosophy centres on creating dishes that nourish both body and soul. His menus are crafted to evoke a sense of nostalgia, fostering meaningful connections with diners through memorable culinary experiences. At qualia, his dedication to innovation and excellence is reflected in cuisine that is refined, thoughtful and deeply satisfying.
Pebble Beach and Long Pavilion are recognised by the Australian Good Food Guide.
One cannot think well, love well,
sleep well, if one has not dined well.
