Orpheus Island Lodge, the luxury five-star private island retreat on Australia’s Great Barrier Reef, has appointed Daniel Main as the new Executive Chef.
Forging a career at some of the world’s most prestigious properties, boutique hotels and aboard a privately-owned superyacht in Europe, Daniel’s cooking credentials include stints at Longitude 131, Cape Lodge, Blanket Bay Lodge and Chalet du Rassel.
Indulgence is firmly on the menu at Orpheus Island Lodge, accommodating just 28 guests at any one time, the sanctuary is committed to offering tailor made culinary experiences. On arrival, the Head Chef meets visitors to discuss their food preferences with personalised meals lovingly crafted for each day of their stay using the freshest seasonal ingredients found on the island.
Championing sustainability and an ethical eating ethos influenced by Sustainable Table, an environmental not-for-profit affiliated to Orpheus Island Lodge, the kitchen’s organic fruit, vegetables and herbs are harvested from the crops grown in the resort’s lush tropical gardens. Prawns, Moreton Bay bugs and tropical rock lobsters are sourced from the local trawlers while more adventurous guests can catch local tuna, Spanish mackerel, coral trout andred emperor in the waters surrounding the hideaway. Freshly caught fish can be prepared by Daniel’s team or guests can learn the tricks of the trade in a one-on-one cookery lesson and rustle up a gastronomic feast.
Promising the ultimate gourmet getaway, Orpheus Island Lodge offers an a-la carte breakfast menu of quintessential Australian classics, complemented by a diverse range of European delights. The tapas lunch menu changes daily and is inspired by a variety of regional cuisine including Asian, Italian, Cuban and Australian dishes. Come sunset, the evening’s four-course degustation dinner is the pièce de résistance, with guests able to select to have their personalised menu paired with the very best Australian wines handpicked by the in-house sommelier.
A must for any visitor is the haven’s signature dining experience, ‘Dining with the Tides’. An intimate six course degustation dinner for two, served on the island’s starlit pier overlooking the Coral Sea while the Barramundi, Eagle Rays and Spangled Emperor swim below.
Daniel Main comments: “Orpheus Island Lodge is a paradise for foodies. We are the only five-star resort in Queensland which offers this calibre of cuisine. We pride ourselves on being able to offer extraordinary dining experiences and personal touches that can’t be found elsewhere because of our stunning location and standard of service.”
It is not just the food which makes a stay at this idyllic island retreat unforgettable; with unrivalled access to one of the Seven Wonders of the World, the Great Barrier Reef, a break at Orpheus Island Lodge is a chance to relax and unwind in a place of outstanding natural beauty. Guests are spoilt for choice, with thrilling helicopter tours, catamarans, sea kayaks, paddleboards and motorised dinghies all available to explore the island and the myriad of secluded bays and tropical reefs.
Bespoke fishing adventures also await and the nearby Hinchinbrook Island, Australia’s largest island national park, features waterfalls, secluded sandy pocket beaches, mangrove-lined estuaries and a dense rainforest.
To relax, rebalance and reinvigorate the body, the Gwandalan Spa is on hand with a range of signature treatments that capture the serene and uplifting ambience of the island.
For more information and to book a stay at Orpheus Island Lodge visit Orpheus.com.au. Packages start from $1,500 per night for two people and includes all gourmet meals and a selection of wines, beers and soft drinks, snorkelling and nature based activities, plus access to a wide range of water sports. Return helicopter transfers from Townsville with Nautilius Aviation $580.
