Being on an island makes it easy to highlight fresh seafood and marry them with locally-sourced ingredients like lemon myrtle, bush tomatoes, lillypilly, paper bark and quandongs. The result is a mealthat mirrors a journey around the outback of Australia.
Having only tried a handful of these special ingredients, we did our research for recommendations from the staff we encountered and had plenty to choose from once we opened the menu. Here's what we sampled:
· Juniper berry salt & pepper crocodile and calamari salad ($23): served with a Fraser Island rocket, orange, macadamia and Danish feta salad and anise myrtle aioli.
· Bush-style sizzling king prawns ($23): local king prawns served with garlic, chilli olive oil and bush tomato reduction in a hot pot.
· Native ginger and paperbark barramundi ($37): steamed in the paperbark, the fish is served with muntharry and apple salad with the delicious Seabelle chips (thick-cut fries)
· Brussel sprouts with lemon myrtle soy ($9): whole sprouts, flash fried and finished with a tangy sauce.
Since no meal is complete without a delicious adult cocktail (or two), we couldn't resist a few drinks and so we opted for a the Coloured Sands, featuring quondongs ("desert peach", like an apricot) and named after The Pinnacles Coloured Sands on the Eastern beaches and the Kiwi and Rosella Bramble, a gin drink sweetened with the nectar of the tropical flower and raspberries.
With a few other eateries in the resort area, Seabelle hits the mark with new and exciting flavors that opened up our taste-buds to new ingredients in a relaxing, yet classy, ambiance. It was off-season when we stayed so the restaurant wasn't as busy, but if your plans bring you the island, it's best to make reservations for dinner and drinks to limit disappointment.
Disclosure: Rayme stayed as a guest of Kingfisher Bay Resort, but all of his opinions and photos are his own.
[Photos: Rayme Gorniak/HotelChatter]