Most people that visit Hayman Island come for the powder white sands, sparkling turquoise waters and the sunny tropical temps. What they don’t expect is a culinary experience. 

For those who are yet to visit this palm tree-lined paradise, Hayman Island is positioned on the northernmost point of the Whitsundays, right in the heart of the Great Barrier Reef. The privately-owned island is home to one of Australia’s most luxurious getaways – the 5-star Hayman Island InterContinental Resort. Not many hotels have their own private catamaran, helicopter and seaplane, and to top it all off, they’ve just nabbed a star chef.

Joining the Hayman Island team mid-last year, Executive Chef Paul Lewis comes with extensive experience at luxury hotels and island resorts around the world, including a stint as Director of Cuisine at W Retreat & Spa in The Maldives. 

Since arriving in mid-2022, Lewis has reworked the resort’s food and beverage program, updating the menus of all five restaurants, while rejigging the roster of dining experiences. 

The highlight of the culinary calendar is a weekly event called Dining Under The Stars. As the name suggests, it’s an alfresco affair, held within a string of white cabanas, each one facing out to the Coral Sea. The lodges have been dressed up in crisp, white linens with flickering candles and champagne on ice. Pressure is on for someone to pop the question. 

Or better yet, ask what’s on the set menu instead. The changing selection features the best and freshest seafood in the area. On our visit, the degustation begins with rock oysters in a bright, zingy pepperberry dressing, followed by local mud crab, freshly picked and served in the shell. We mix the sweet meat with the accompanying tarragon rouille, then scoop it into the soft, warm folds of the housemade brioche buns.

Behind us, Chef Lewis is also outside, attending to the grill and smoker ahead of the next course. Today, the BBQ local reef fish special is coral trout, which ends up looking more crimson after its time over the ironbark coals. Slather over the bearnaise sauce and it becomes a French affair, the delicate, smoke-infused flesh working well with all the butter and herbs.

Before we can lie down on the chaise lounge, out comes a whole painted crayfish, split down the middle and slathered in butter then showered with chives. Once again, it’s perfectly cooked – the natural flavours of the spiny lobster allowed to shine through. 

As for the grand finale, a sumptuous chocolate vacherin with sweet, stewed quandong is the decadent ending the meal deserves.

After a feast like that, we really shouldn’t swim for at least 30 minutes. It’s fine by us. After all, we came for the food. 

Related news: Check us in! Hayman Island welcomes 12 new beachfront pavilions