qualia Resort Couple Walking Through Outdoor Dinner Tables at Long Pavilion Restaurant with Whitsundays Views

Dine with a view

qualia sources and serves only the freshest and best local and international produce at its Pebble Beach and Long Pavilion restaurants, each with mesmerising views over the Whitsundays.

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Pre-Book Dining in Advance

Pre-booking is required for dining ahead of your stay to help ensure the table at the preferred day and time.

Make a reservation online or contact guest services on email guestservices@qualia.com.au or by phone 07 4948 9222.

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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

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.

Conversations with the Sommelier

To indulge in a more intimate food and wine-led pairing experience, the Conversations with the Sommelier sessions provide a one-on-one opportunity to learn directly from qualia’s sommelier. Explore new world and old world wine regions complemented by crudo, the Mediterranean version of sashimi, in Crudo with New World versus Old World Wines. Or for indulgence at its finest, taste the top and flagship wines of some of the famous Champagne houses, paired with the grand cru of caviars, white sturgeon, osietra and beluga, in Prestige Cuvée and Caviar.

qualia Executive Chef - Jeremy Fenech

Growing up in a Whitsunday's resort, Jeremy was introduced to the unique world of hospitality from an early age. After completing his apprenticeship in Brisbane in the early 2000’s he worked for a boutique hotel in the Southern Highlands before travelling abroad to work at the iconic Wolseley in London, and then the three Michelin starred restaurant Dieter Muller in Germany. 

Jeremy’s culinary journey continued at Riverstone Kitchen, located in the small country town of Omaru, in New Zealand South Island, where his hard work contributed to the restaurant being named as ‘Cuisine Magazine's New Zealand Restaurant of the Year' in 2010. He then moved on to the famed Matakauri Lodge, before returning to Australia to take on the role of sous chef of Capella Lodge, on Lord Howe Island, preparing locally sourced daily menus for intimate numbers of guests. 

After a two-year tenure as a sous chef at the Michelin-starred Prato Borni in the Grand Hotel Zermatterhof, Switzerland, Jeremy ventured to Hamburg to spearhead the opening of Leche De Tigre, a Peruvian restaurant and bar. His culinary journey took a personal turn when he met his wife, Mascha, leading them to relocate to the South of Germany, where Jeremy assumed the role of head chef at a luxury castle designed by the architect of the Palace of Versailles. 

Amidst the challenges posed by the COVID-19 pandemic, Jeremy and Mascha returned to Australia, where Jeremy took on the role of executive chef at Mt Mulligan Lodge in Queensland’s Outback. Leading a team of five, they crafted daily menus for up to 18 guests alongside a seven-course degustation menu. 

Returning to his local roots Jeremy Fenech draws upon his extensive experience as the Executive Chef at qualia. His meticulously designed menus deliver an elegant, fresh, and reflective dining experience, capturing the essence of the Great Barrier Reef and Whitsunday Islands while highlighting his profound connection to the local community. 


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One cannot think well, love well,
 sleep well, if one has not dined well.
Virginia Woolf