qualia’s Food Philosophy
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.