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Dining

Dining

Island Fine Dining

Orpheus Island is a destination for food lovers. Each day brings a showcase of the region’s riches brought to life on the plate by our team of talented chefs. Designed with the island’s location in mind, your daily changing menu is tropical fine dining at its finest.

By night, our award-winning cellar list is all yours for pairing each course with the perfect drop. Carefully considered to bring together the island’s cuisine, climate, and natural surroundings, the list is a celebration of some of Australia’s finest wines.

Locally sourced

The island’s vegetable patch supplies our chefs with a constant harvest of fresh, seasonal produce, while our resident chickens take care of the fresh free-range eggs. Fresh prawns, coral trout and painted rock lobster are amongst the local delicacies sourced from the warm waters beyond our beach by local fishermen.

Dining with the tides

Orpheus Island’s signature dining experience Dining with the Tides is a must-do for any guest.

An intimate six-course degustation dinner for two, served on the starlit pier over the Coral Sea as mangrove jacks, eagle rays, reef sharks, and spangled emperor glide through the waters below.

Meet with the chef to design your perfect menu and wine pairings from a curated cellar list.

$240 per person, bookings essential.

Breakfast

Wake up in true island style with The Orpheus Breakfast, served at your leisure from 8am. Enjoy our quintessential à la carte menu paired with coffee, tea, and fresh juices, showcasing fresh seasonal produce from the island garden to your plate.

Lunch

Taste the world with our changing tapas menu inspired by the flavours of Asia, Italy, Spain, Mexico, and Australia. Our lunch menu is tailored to suit your individual food preferences and served at 1pm daily. If you’d rather do some exploring, you can request a picnic hamper to take with you on your island adventure.

Dinner

A degustation dinner with Coral Sea vistas is the perfect finale to a day spent on island time. Hosted in the main pavilion from 7pm onwards, dinner is a refined but relaxed experience featuring four courses complete with dessert. If you’ve been lucky with a catch whilst out fishing during the day, our executive chef and his team will happily prepare the fresh catch for your dinner that night. Matching wines can be included with your meal at an additional cost.

Bar

Enjoy unlimited refreshments all day from the main pavilion bar. Included in your stay are a selection of quality Australian wines, beers, spirits and soft drinks to sip while you soak in the ocean views and tropical sunshine. Join us every afternoon for a trademark Orpheus Island sunset with a pre-dinner drink in hand. Our cellar wine list features a selection of Australian favourites as well as treasures from around the world.

Our Chef – Josh Childs

Fuelled by curiosity and a desire to carve his own path, Josh took a leap of faith at the age of 16 and wrote a letter to a local restaurant hoping for work. Fortunately, this creativity and determination landed him a trial at the well-known Mustard and Punch restaurant in Honley, England. Those transformative three hours behind the scenes were an exhilarating whirlwind that sealed his fate as a chef, inspiring him to want to work in a Michelin kitchen one day.

Driven by an insatiable hunger for excellence, Josh’s journey led him to cross paths with renowned chefs, including the legendary Nathan Outlaw. Under his guidance, Josh developed a profound love for seafood and honed his skills in allowing quality produce to shine. But Josh’s culinary aspirations knew no boundaries as he embraced adventure and embarked on an epic culinary odyssey down under to Australia.

Yet, the magnetic pull of his homeland called him back. After a friend extended an invitation to join the esteemed team at L’Ortalan, where the team thrived and everyone relentlessly pushed each other to new heights, Josh’s dream remained to return to Australia.

Immersed once again in the dynamic Australian culinary scene, Josh continued to collaborate with phenomenal chefs who shared his passion for pushing boundaries. This has led him to Orpheus Island Lodge, where Josh talks about everything from the great produce to great people that Far North Queensland has to offer. The freedom to have a daily changing menu at the lodge drives his creativity, with plenty of nature to inspire dishes including fresh fish supplied by Chris Bolton.

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