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qualia’s menus have been thoughtfully created to show the synergy between the natural beauty of the landscape and an inherent respect for produce and producer.
With an ethos around using natural and organic food that is produce-driven, qualia’s executive chef John Kennedy (image left) and head chef Ryan Locke (image right) share a philosophy that is centred on balancing classical and modern flavours with the tropical climate. Sourcing the best Australian produce, including locally hand-caught seafood and produce from qualia’s own kitchen garden, dishes are fresh, simply prepared and reflect the beauty of the Great Barrier Reef and Whitsundays.
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Breakfast at qualia’s Long Pavilion is served with a starter board of fresh tropical fruit, followed by a choice from the a la carte menu. Breakfast can be also enjoyed in the privacy of each pavilion out on the sundeck.
A leisurely lunch overlooking the ocean with delicious, simply prepared seafood and dishes designed around local produce bursting with flavour, is signature Pebble Beach. The restaurant perched right on the beachfront is relaxed qualia dining at its best, with the menu also available to order poolside or in-pavilion.
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In the evening Pebble Beach is transformed into qualia’s fine dining restaurant. Enjoy the sunset and feast on a six-course degustation matched with wines. In the laidback luxury of Long Pavilion, simply prepared, fresh dishes are served. Or, choose to dine in with the In-Pavilion all day dining menu.
Talk and Taste is a signature food and wine led pairing experience at qualia resort. 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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One cannot think well, love well,
sleep well, if one has not dined well.
