What it’s like to stay at Lord Howe Island’s most exclusive resort

Bonita Grima Bonita Grima
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With its remote location, pristine environment, and restricted visitor numbers, UNESCO heritage listed Lord Howe Island is a dream destination for many, with Capella Lodge its most coveted resort.

Lord Howe Island is exclusive by its very nature. Positioned in the Tasman Sea, approximately 600km from the east coast of mainland Australia, the remote island paradise that’s been likened to Hawaii and labelled the ‘Galapagos of the South’ is rich with unique flora and fauna, and bountiful marine life contained within the world’s southernmost coral reef.

Caps to visitor numbers keep it this way but also ensure enough resources to sustain both island residents and holidaymakers alike. Because of this, accommodation styles are boutique and in high demand, especially Lord Howe Island’s most premium resort offering, Capella Lodge.

One of five luxurious Baillie Lodges dotted around Australia, and one of nine throughout the world, Capella Lodge aims to provide guests with a first-class connection to Lord Howe Island’s unique surrounds.

But what’s it really like to stay there? I checked into the resort’s Catalina suite to find out.

Location

an aerial view of Lord Howe Island
Be surrounded by secluded coves, beautiful peaks and beaches on Lord Howe Island.

Located at the far southwest of the island, which measures just 11km long and 2.8km at its widest point, Capella Lodge is positioned about as close to the foot of Lord Howe Island’s iconic peaks as you can get to appreciate the full majesty of Mount Lidgbird and Mount Gower.

Its elevated position on the hillside above ‘Lovers Bay’, means there are spectacular views of the South Pacific Ocean as well as neighbouring green pastures below.

Upon arrival, I acquaint myself with these views further on Gower’s Terrace – the deck area of the resort’s restaurant and bar. Welcome refreshments include a cold face towel scented with essential oils and a glass of champagne, though I opt for some fresh mango juice which is brought to me with some chicken and vegetable rice paper rolls.

Afterwards, I rise from my sunlounger to take a dip in the plunge pool, where I gaze out to lush kentia palms covering the mountainsides and surf breaking over the lagoon’s coral reef. It’s a communal space on the terrace, but expansive views plus only a handful of other guests about make it feel like I have the whole place to myself. 

Style and character

the balcony on Capella Lodge overlooking the scenic views of Lord Howe Island
A stay at Capella Lodge will reward you with absolute bliss.

Inspired by the classic Aussie beach house and conceived by architect Justin Long in collaboration with interior architects Pike Withers, Capella Lodge’s design is light-filled and free flowing, with floor-to-ceiling windows, rustic timbers, and a blue and while colour scheme throughout. Inside, you’ll find works by Mambo artist Bruce Goold and handprinted fabrics and woodcuts by Julie Paterson.

It’s a theme that extends to the resort’s nine barefoot luxury suites which are separated from the main pavilion by boardwalks and tropical gardens. On the way to my suite, I spot an outdoor shower in one of these garden nooks – perfect for washing off sand after a trip to the beach.

The atmosphere here is also blissfully relaxed and without any of the stuffiness you might expect from a resort that comes with a price tag ranging from $1,900 to $4,800 a night.

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The room

the Catalina Suite at Capella Lodge, Lord Howe Island
The beach house-style Catalina Suite opens up to a lush balcony.

Suites at Capella Lodge range from introductory Capella Suites through to the resort’s top offering, Lidgbird Pavilion.

I’m staying in the Catalina Suite, which is split over two levels. Though perfect for families or groups of friends, I enjoy the extra space as I flit between upstairs and downstairs like one of the golden whistlers in the garden.

Upstairs, the loft-style bedroom comes with a king bed and an ensuite bathroom with products including handmade local soaps and Capella Spa toiletries. But it’s the prime views of the lagoon and Mounts Lidgbird and Gower that leave me awestruck. Plush armchairs positioned by the Juliet balcony entice you to linger here longer.

a hot tub surrounded by kentia palms and daybeds at Capella Lodge, Lord Howe Island
Step outside for a soothing dip in a hot tub surrounded by kentia palms.

Downstairs, there’s a second bedroom, a larger basalt stone bathroom with a rain shower, and a lounge area flowing to a decked courtyard. The outdoor space comes with daybeds and a hot tub surrounded by kentia palms, and after my full-day hike up Mount Gower the day before, I happily spend a few hours here, soaking tired muscles with a glass of Tasmanian sparkling. Along with other alcoholic and non-alcoholic drinks from my in-room bar, there are goodies like freshly baked mini lemon meringues and chocolate chip Capella Cookies. My kitchenette also comes with other complimentary inclusions like gourmet cheeses, crackers, nuts, and herbal teas.

a look inside the Capella Suite, Lord Howe Island
The Capella Suite has a private deck that serves as a stylish refuge.

Like all Capella Lodge suites, mine comes with specially designed beds by AH Beard, a TV, a music system, wi-fi, a telephone with free calls anywhere in Australia, and a nightly ‘turndown’ service. It’s a lovely touch that adds an element of surprise when I return from dinner to find my room refreshed and the wonderful aroma that wafts from an oil burner glowing beneath dimmed lights.

Facilities

a person dipping in the pool while overlooking views over Lovers Bay and the twin peaks, Mounts Gower and Lidgbird, at Capella Lodge
Revel in commanding views over Lovers Bay and the twin peaks.

You won’t find a gym at Capella Lodge, but I’m told you don’t need one as the whole island is a playground. You will find a plunge pool on the Gower Terrace though, and a range of relaxing and rejuvenating island-inspired treatments at Capella Spa. Following my post-hike hot tub soak, the Melody Massage using Australian-made alkeme products is heaven for shoulders and calves.

Filled with books, board games, a fireplace, and sublime views, Kentia Lounge is perfect for those wanting to relax or socialise with other guests indoors, while for those who want outdoor adventure, Capella Lodge offers complimentary mountain bikes or e-bike and e-buggy hire for exploring the island.

sunloungers by the pool at Capella Lodge, Lord Howe Island
Soak up panoramic views of the island while lazing on sunloungers.

Backpacks and beach towels are also provided in suites for guest use, while beach umbrellas and chairs are available on request from reception.

With an Island Expeditions service offered at an extra charge, Capella Lodge can also provide a packed lunch to take on a hike or tour. Likewise, ready-made picnics or BBQ packs are available for those wanting to use the BBQ facilities dotted throughout the island.

I decide to go snorkelling at Ned’s Beach and opt to have my snorkel and fins delivered ahead of me, which makes my bike ride light and easy.

Complimentary airport transfers are available for guests, and there’s the option for chartered flights from the mainland at an extra cost.

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Food and drink

the Capella Restaurant with views of Lord Howe Island
The restaurant has floor-to-ceiling windows that deliver dramatic views of Lord Howe Island.

At sunset, I make my way to Capella Bar for the full selection of drinks and canapes included in guest rates. I choose a gin and tonic made with gin from the island’s distiller, Lord Howe Island Distilling Co. I then make my way to Gower’s Terrace to mingle with other guests before moving inside for dinner.

With a menu that changes daily, Capella Restaurant combines fresh island seafood and specialties with regional produce from the mainland. With the option to choose from an a la carte menu or four courses with matching wine, I opt for the latter and enjoy dishes curated by Capella Lodge’s executive chef, Dennis Tierney.

seafood and regional produce being served at Capella Restaurant
The menu combines fresh island seafood and specialties with regional produce.

Paired with a riesling from the Clare Valley, I start with scallop ceviche with sepia pearls, edamame and coconut, followed by a watermelon salad served with pistachio, pomegranate, rosewater, labneh and nasturtium. It’s an interesting clash of textures and flavours that somehow works just perfectly. My main is pork loin served with leek, pear, snake beans, and nasturtium. It’s paired wonderfully with an aged Tasmanian Cabernet Merlot. Finally, dessert is a mixture of chocolate, caramel and peanut, served in a shell of puffed rice. I can’t fault a thing and, feeling completely satisfied, I drift back to my suite.

I return the next morning, where breakfast consists of a choice of fresh daily juice or a specialty smoothie, lodge-baked pastries and fruits, and a choice from the a la carte selection. I go for fresh orange juice, granola with kiwi fruit yoghurt and poached eggs on sourdough with smoked bacon and slow roasted tomatoes, followed by a flat white made from coffee by Di Lorenzo.

Is Capella Lodge family-friendly?

a woman relaxing in a hammock on the balcony of Capella Lodge, Lord Howe Island
The lodge boasts unbeatable views of the island. (Image: James Vodicka)

Capella Lodge doesn’t cater for families with young children, but kids over 10 are welcome. Notably, the resort’s Catalina suite is perfect for families with the second bedroom on the ground floor giving options for king or twin beds.

Access for guests with disabilities?

Not specifically designed for people with disabilities, Capella Lodge’s suites are accessed via a boardwalk with stairs along the way. Guests with mobility limitations are advised to book the single-level Capella Suite. The main lodge, restaurant and outdoor terrace are on a single level.

Details

Best for: Couples, nature enthusiasts

Address: Lagoon Rd, Lord Howe Island

Cost: From $1900 per night

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Bonita Grima
Bonita Grima is a freelance travel writer with a background in television and radio production. With a passion for immersive storytelling, Bonita believes travel has the power to challenge, inspire and educate us, and encourage empathy by providing a window into the worlds of others. Based in Margaret River, when not working on a story, you’ll find her at the beach, on a trail, drinking great coffee, discovering what’s new around town, or simply dreaming up the next adventure!
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This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
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    With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.

    It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.

    Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.

    Where the vines tell a story

    A hand pouring wine into a glass, with a table filled with food.
    Uncover the stories behind every glass. (Image: Destination NSW)

    The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.

    Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.

    Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.

    Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.

    At the table

    A flat lay of a steak.
    Dine where tradition meets a bold new generation. (Image: Visit Griffith)

    If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.

    Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.

    Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotel is a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.

    And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.

    Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.

    From the source

    A plated Aquna Sustainable Murray Cod dish.
    Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)

    Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.

    Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.

    Mark your calendar

    A woman walking past a food mural, something you can spot during A Taste of Italy Griffith.
    Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)

    For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.

    Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.

    Start planning your foodie getaway at visitgriffith.com.au.