Tel: 800 255 4347 (toll-free)
Concierge.com's insider take:
Meals at this private-island resort start with vegetables from the three-acre organic garden, and seafood such as crab or lobster caught in its waters. Jacques Reymond, the French-born chef who has become a star in Australia, oversees the kitchen as a consultant and has designed the menus to reflect local ingredients, simply prepared. There is an Asian influence in the Pacific Rim dishes: Slipper lobsters come encased in buckwheat noodles, for example, and a grilled fish is served Mongolian-BBQ style. But what truly distinguishes these meals is that the dining room often changes locationsdinners are served on the beach, on top of a mountain, or in a garden. Oenophiles can choose a Riesling, champagne, or Shiraz from the resort's astounding 10,000-bottle wine cellar.
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