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Orpheus Island is a food lover’s destination. On arrival guests will meet with Executive Chef Daniel Main to discuss their taste preferences and dietary requirements.

Each meal is an event within itself, with gourmet breakfasts, shared tapas style lunches and memorable degustation dinners.

Daniel and his team prepare meals inspired by the natural surroundings using the freshest seasonal produce sourced from the Island’s own vegetable garden and from surrounding regions. Fresh prawns, Moreton Bay bugs and tropical rock lobsters are just some of local delicacies sourced from local fisherman or suppliers.


The Orpheus Breakfast is a quintessential a la carte menu starting at 8am, guests can make their way at leisure and choose from the menu. Paired with fresh juice or coffee, breakfast is laid-back and a taste of what real island life is all about, with fresh seasonal produce from the garden to your plate.

Review sample menu here


Lunch is served at 1pm daily. A changing tapas menu features different regions around the world, including Asian, Italian, Spanish, Mexican, and Australian dishes. The menu is tailored to suit individual food preferences. Alternatively, you can request a picnic hamper to take as you venture out to one of the nearby island beaches.

Review sample menu here


Served from 7pm onwards. The degustation dinner is hosted in the main pavilion dining room overlooking the Coral Sea. The dining experience is described as refined, in a relaxed atmosphere and comprises 4 courses, complete with dessert. If you are lucky enough to catch something while out fishing our Executive Chef and his team will be happy to prepare the catch for your dinner that night.  Matching wines can be partnered with the meal at an additional cost.

Review sample menu here


Included in the stay is a selection of quality Australian wines, sparkling, beer and soft drinks. The main pavilion bar is open throughout the day to enjoy poolside cocktails, with a perfect view out to sea. In the afternoon watch the famous Orpheus Island sunset with a pre-dinner drink in hand. The stellar wine list features Australian favourites as well as some beautiful wines from around the world.

Review sample menu here


Executive Chef, Daniel Main

Forging a career at some of the world’s most prestigious, boutique hotels and aboard a privately-owned super yacht in Europe, Main, originally from New Zealand, grew up on a dairy farm in a small town on the outskirts of Rotorua, with a population of approximately 800 people.

He began his career in 2008 in Rotorua at a small fine dining restaurant where he spent two and a half years learning the fundamentals of cooking.

In 2010 Main packed up and moved to Australia, his next stop, Longitude 131 in the Northern Territory, a small luxury lodge. This is where he first experienced daily changing menus and the challenges of working in a remote location.

Main then went on to work at Cape Lodge, Western Australia, working under Chef Tony Howell. This was his first experience in running a busy kitchen and is where he started to develop his own style and palate. From here, with a wealth of knowledge and refined skills up his sleeve Main headed back to New Zealand where he worked at Blanket Bay in Glenorchy, dubbed ‘one of the best luxury lodges in the world’.

Prior to Orpheus Island Main headed for international territory, feeding his love of travel, spending winters in the French Alps and summers aboard a privately owned super yacht in the Mediterranean.

Main’s cooking style is best described as modern with classic ties, and is always evolving, inspired by his guests, the tropical surrounds, and the island’s herb and veggie gardens, and using Far North Queensland’s seasonal produce as much as possible. His love of the small luxury scene, and the challenges and rewards of daily changing menus, working in remote locations, and meeting his guests and tailoring the experience to them, is what fuels his passion for cooking on a daily basis.