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Welcome, Paul Wilson

 

Fine dining on the Great Barrier Reef just got a whole lot more interesting, with Paul Wilson entering the Orpheus Island kitchen. This follows his most recent position as Sous Chef at Denmark’s acclaimed Geranium, a three Michelin-starred restaurant, ranked number 19 in the World’s 50 Best Restaurants list. Paul brings a deep respect for locally sourced, seasonal ingredients and an exciting set of fresh ideas to our restaurant. His dishes are inspired by his experiences across the globe as well as his passion for sustainable dining, using fresh seasonal produce sourced from the Island’s vegetable garden and from surrounding regions.

Executive Chef, Paul Wilson

 

Each meal is an event in itself, presenting his dishes as if they were a work of art. One sparking excitement amongst diners is the palate cleanser that features on the Dining With The Tides degustation menu – an igloo cradling blueberry sorbet.

The Igloo – innovative palate cleanser

 

Chocolate lovers are treated to a delectable dessert playing on different but equally tantalising chocolate textures, showcasing caramel chocolate mousse, chocolate fudge, chocolate sauce and chocolate tuile.

Great Barrier Reef Restaurant

Chocolate, Chocolate, Chocolate