Seven refreshed dining concepts have been unveiled at Daydream Island Resort in the Whitsundays, ahead of the redeveloped property’s planned reopening later this year.
The selection will comprise three restaurants and five bars, all under the tutelage of newly unveiled executive chef Bradley Martin, who brings many years of expertise in classic European and Asian fusion cuisine and moves from his most recent position of executive chef at Taumeasina Island Resort Samoa.
Leading the way for Daydream Island will be ‘Graze’ restaurant, which will be a modern buffet positioned off to the side of the main lobby, open for breakfast and dinner daily. One level up will be ‘Infinity’, which will open for lunch and dinner and is tipped as a sensory treat with views across the ocean. A private Teppanyaki Suite will be available for guests seeking the highly social Japanese dining experience. The third main dining option will be ‘Inkstone Kitchen & Bar’, which will feature modern Australian fare for lunch and dinner. Inkstone will also be open for breakfast exclusively for resort guests staying in Deluxe rooms and Suites.
Branching out from the main atrium will be ‘Tonic’ Bar as the first of the resort’s four new bars, aimed as a lively pre-dinner indoor meeting point. An open daytime lounge area will transform from 4pm each evening into ‘Lovers Cove’, an adults-only alfresco deck area with lounge seating which is set to be a popular spot for sunset viewing. On a more casual level, the new ‘Barefoot Bar’ will be positioned in the poolside gardens, open during the day for casual drinks or gourmet burger. Further, the ‘Silica’ bar will be located on the island’s southern point, near the Southern Pool and will serve a menu of colourful and fruity tropical cocktails.
Local producers and flavours will be front and centre of every venue, with menus to feature simple and modern dishes. Martin plans to engage directly with local farmers and share his creations at the local Lions Airlie Beach community markets as well as host weekly cooking sessions with local schools to encourage people of all ages to share his love of fine food and local spirit.