Hayman Island’s ‘other’ side: Beach-side with the birds

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Hayman Island will always bring to mind images of seaside opulence, but there’s more than just white sand and water. Words by Georgia Rickard

You might say that a main pillar of a luxury holiday involves having the freedom to do whatever you want, but on Hayman Island , that is not quite the case.

 

Admittedly, the staff here will go to almost any length to make sure you’re satisfied with island proceedings – private butlers, personalised hand-made chocolates, ‘room’ service delivered to any location on the (wild, untamed) island – but in every suite of the resort there is a small card, which comes with a request: please, keep your windows and doors closed when not in-room. Otherwise, the sign explains, you might find yourself with a panicked bird in your suite.

 

But Hayman insiders know better.

Seaplane on Whitehaven
Take ‘er down, captain: Charter flights to the Island are available

For although birds may find themselves accidentally indoors on the odd occasion – and there are dozens of species to be found on the island, from kookaburras to graceful white swans – there is also one specimen of bird who has decided that visits indoors are actually quite a rewarding experience. The cockatoo, a decidedly confident creature, has been the subject of several reports over the years from guests who have returned to their rooms to discover a yellow-crested intruder in their space. And why? Because they have developed a taste for the excellent vodka on offer in the mini bar and have thought themselves to raid it. (Indeed, they have even learnt how to unscrew lids.) It would seem even the birds here have a taste for the finer things in life.

Hayman Island Aerial
Hello, beautiful: Hayman is the northern-most of the 74 islands in the Whitsundays

But such is the beauty of Hayman Island. The resort here is as luxurious as you could want, attracting everyone from Tony Blair and Rupert Murdoch to Elton John and Mariah Carey, but the island itself remains firmly a construct of nature. Positioned at the top of the Whitsundays – it is the northern-most island of all 74 – and home not only to one of Australia’s most awarded luxury stays, but to a thriving natural ecosystem including swarms of butterflies, migratory dolphins and whales, turtles, swamp hens and as is befitting of an island off the Great Barrier Reef, a stunning underwater world.

Langford Island
Langford Island’s narrow split brings a whole new meaning to skinny dipping

It’s also home to the endangered Proserpine Rock Wallaby, confirms Hayman groundskeeper Doug Van Wyk Smith, a Steve Irwin-type character with as much observable passion as he has knowledge. “Only some 600 or 700 or so are left in the world, and pretty much half of them are here on Hayman," he explains. (A boat ride that afternoon to one of the island beaches seems to prove his claim: as we beach, we sight two dashing madly away up rocks while a third remains, watching the spectacle. Later, I catch another demolishing a newly-planted aloe succulent, blissfully unaware of being observed.)

Rainforest on Hayman
Natural contrast – Lush rainforest blankets the island

The property is self-described as a ‘luxury nature-resort’, a variation of the theme it has been offering since first opening as a fishing retreat in the 1930s, and it is an effective summation of the island experience. There are 209 rooms – although upcoming renovations will see this scale back to 160 – but privacy is easy to maintain, much of which can be attributed to some remarkable landscaping. The gardens, created by Jamie Durie (who rebuilt them post-Cyclone Yasi), are a well-behaved jungle of lush ferns and tall, tropical palms; providing much in the way of creating the sense that this is a hidden place; enclosed well away from the demands of regular life.

Hayman Island Resort Aerial
Green-eyed envy – Aerial of the must-see island resort

And that is the real luxury of Hayman. Resorts can pop up almost anywhere; filled with accommodating staff and excellent food, but it is impossible to replicate nature’s magic in a location. Like the rest of the Whitsundays, which remain almost entirely untouched (only seven of 74 islands have undergone development), it is the sparkling waters, the scrubby gum trees and the velvet green of the hills of this place that are its most endearing features.

Hayman pool pods
Slip, Slop, Slap, Nap – Hayman’s pool pods

No doubt it was these attributes that attracted international conglomerate One&Only – who have a portfolio of high-end properties including Dubai’s One&Only The Palm and the Ocean Club in The Bahamas – to the island. They have just announced that Hayman will undergo $40 million worth of renovations over the next few months, before re-launching as One&Only Hayman Island in April next year, complete with a beauty salon, upgraded gym, a new adults-only pool and lounge, and a One&Only health spa. But the resort will retain its personality, Hayman spokesperson Anna Guilan is quick to stress – “none of [Hayman’s unique attributes] will change.

 

One&Only will provide global expertise and ensure that we are well-positioned on the global stage for future." The cockatoos, no doubt, will be glad to hear it.

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Once you’ve landed

From Whitsunday Coast Airport (just outside Proserpine) you’ll need to take a taxi or shuttle to Airlie Beach. From there, Hayman is a 55-minute boat ride away, costing $210 per adult.

 

Alternatively, you can take the launch directly from Hamilton Island’s Great Barrier Reef Airport . The cost is $290 per adult.

Sailing at Hayman
Orinoco Flow: Sailing at Hayman

The boat ride includes soft drinks, alcohol and light refreshments on the way there and drinks on return. Pack seasick tablets just in case, it can get rough.

 

Or for something special, why not charter a seaplane from Hamilton Island. The 15-minute one-way transfer costs $790 for the six-seater, or $1590 for the 10-seater. Helicopter transfers are also available – enquire with Hayman Island Resort directly.

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Staying there

Room rates start from $590 a night for a one bedroom pool room, including breakfast and on-island activities. ‘Festive’ room rates (21 December – 5 January) are higher, from $649 a night.

Playing there

– Request a fresh coconut (or three!) ahead of your arrival. They’re not on any menus, but the island’s 1500 palm trees are denutted each fortnight, producing around 800 coconuts which, if not drunk, are simply put on the mulch pile.

Great Barrier Reef around Hayman
Beauty and the Reef- Hayman is an ideal Great Barrier Reef destination

– Join a complimentary nature walk with Hayman groundskeeper Doug, if one is running. He does them purely for enjoyment, and after eight years on the island he’s full of information about its wildlife and bush.

 

– Take a hike along one of Hayman’s walking trails . The entire island is accessible to guests, and the lookouts are beautiful.

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A gourmand’s guide to eating your way around Hamilton Island

(Credit: Nikki To)

From poolside bites and tasting flights to seafood plates and dry-aged steaks, a foodie adventure on Hamilton Island is worth every bite.

Hamilton Island ’s sun-lacquered shores have long magnetised travellers craving an escape from reality. But what’s less expected – and more interesting – is just how assuredly this Whitsundays idyll delivers on the culinary front. Dialling up the flavour as much as the barefoot allure, the Hamilton Island food scene offers world-class dining and drinking options, spanning slick fine-dining moments to just-caught seafood served within sight of the sea. Let’s dig in.

Catseye Pool Club

Catseye Pool Club
Catseye Pool Club offers stunning beach views. (Image: Kara Rosenlund)

Framing the electric blues of Catseye Beach from The Sundays hotel, Catseye Pool Club is Hamilton Island’s latest culinary prodigy. Shown to our table, we thread through rattan chairs, Zellige tiles and tumbling greenery that opens up to Coral Sea shimmer.

The poolside restaurant is the brainchild of Sydney-based chef duo Josh and Julie Niland, who have brought their relaxed yet elevated dining ethos north. The menu – designed to bring people together – is made for sharing, each hero ingredient orbited by a palette of sides to mix, match and layer as you please.

My thyme cocktail – woody with scotch, lifted by lime leaf – pairs perfectly with the charcoal grilled prawns entree, which is served with tumeric and lemongrass marinade, macadamia satay sauce and a thai-leaning sour green mango salad. Each forkful lands differently, but all are a delight. Then comes the coral trout. True to Josh Niland’s ‘scale-to-tail’ philosophy, the fish is presented whole in a theatrical crescent, a tiny fork stuck into its cheek in a nod to Niland’s declared prize cut. Ribbons of zucchini resembling gauzy curtains bring brightness and snap, while kasundi lends depth and warmth. It’s tongue-tantalising, special occasion dining with humanity.

Sails Restaurant

Sails Restaurant hamilton island
Settle into casual poolside dining. (Credit: Nikki To)

A more casual poolside dining scene awaits at nearby Sails Restaurant , where Eastern Mediterranean flavours are dished up with an island twist. Chermoula chicken skewers and barramundi souvlaki lie on the more filling side of the menu, while the sumac squid and stone-bread flatbread with za’atar – arriving alongside pomegranate molasses, beetroot hummus and crushed macadamias – are perfect light bites after a dip in the pool. And don’t miss the garlic lemon scallops.

The setting is equally part of the draw. Sunlight floods the high-ceilinged dining room, while outdoor tables look out across the glittering expanse of Catseye Beach. Holidaymakers in oversized sunglasses sip spritzes beneath umbrellas, the gentle clink of plates mixing with splashes from the adjacent pool. It’s the kind of place you’ll want to linger long after lunch.

Bommie

cuttlefish dish at Bommie restaurant Hamilton Island Yacht Club
Head to the Hamilton Island Yacht Club for a taste of Bommie. (Credit: Nikki To)

Tucked into a sleek curved wing of the Hamilton Island Yacht Club, Bommie delivers experiential fine dining with a sense of occasion. Led by award-winning Executive Chef Ryan Locke, the seasonal menu champions local and native Australian ingredients whipped up into a modern display of creative precision.

Inside the dim-lit dining room, guests can choose between the Tasting Menu or Chef’s Signature Degustation. Sourdough with pine oil sets the tone for the six-course tasting menu, beautifully presented in a bed of pine needles alongside smoked paperbark butter. I love how the squid ink choux pastry is served with flavour-popping native finger lime, which our waiter encourages us to eat caviar-style. Standout moments continue with the wattle-seed-crusted venison elevated by red fruit and pickled beetroot swirls; the meat is perfectly pink in the middle and an homage to the island’s history as a deer farm.

Pebble Beach

qualia Resort Pebble Beach
qualia Resort guests can dine at Pebble Beach. (Credit: Lean Timms)

Exclusive to qualia Resort guests for lunch and dinner, Pebble Beach is Hamilton Island’s most serene expression of seasonal island dining. Ocean-facing chairs dot a timber deck that spills straight onto the resort’s private beach, while crystalline turquoise waters stretch to meet distant islands – a scene far prettier than any postcard could capture.

The recently refreshed menu doubles down on seasonality and bright, layered flavours. While the more substantial T-bone steak with hazelnut honey carrots tempts, we go lighter: Coffin Bay oysters with Champagne foam and keffir lime dust kick us off splendidly, followed by Byron Bay burrata served with balsamic and caramelised figs. The fennel and orange salad topped with succulent grilled chicken is utterly delectable, but it’s the zingy, oh-so-fresh soft shell fish tacos that I can’t stop thinking about. It all goes down a treat with a glass of delicate Charles Heidsieck Brut Reserve Champagne.

Beach Club Restaurant

Beach Club Restaurant hamilton island
Book in advance for Beach Club Restaurant. (Credit: Nikki To)

A lunch or dinner table at Beach Club Restaurant is best booked in advance – and it’s easy to see why. Looking out over the hotel’s palm-fringed infinity pool, the restaurant spotlights elegant contemporary Australian cuisine with a stellar (also Aussie-leaning) wine list to match.

I am completely enamoured by the grilled Queensland prawns, which are brought to life with a smoked compound, local fried curry leaves and lime. Digging into the butter-soft lamb rump served atop pea ragout and parsley Paris mash feels like a warm, nostalgic hug. And dessert – vanilla bean ice cream drizzled with hot salted honey and apple gel – ends the night on a high note.

Expect warm and discreet service; our waiter Marco tells us that the tiny decorative starfish on our table are there to help the staff remember whether we prefer sparkling or still water, so they don’t need to bother us by asking multiple times.

Talk & Taste with Courtenay Morgan-Fletcher

hamilton island Talk & Taste with Courtenay Morgan-Fletcher
Join this immersive wine experience. (Credit Eleanor Edström)

There’s more to Hamilton Island’s foodie scene than restaurant reservations alone. For wine-curious travellers seeking something a little more immersive, Beach Club has recently introduced Talk & Taste – a tutored tasting hosted by Bommie Assistant Manager and wine enthusiast Courtenay Morgan-Fletcher. Held twice weekly for a maximum of eight guests, the experience explores Australian wine culture through four thoughtfully selected drops paired with native-inspired bites.

We opt for the white wine and seafood option. Alongside pours from Eden Valley and Launceston, a nibbling platter arrives featuring sashimi, salmon roe, Mooloolaba prawn ceviche and palate-cleansing ginger. The seafood is pristine and pared back, allowing the wines to take centre stage.

The real highlight, however, is discovering just how nuanced winemaking can be. Courtenay speaks of viticulture as both art and science: harvest grapes a week too late and ripeness tips into ruin; plant the same varietal on different elevations and the sun, slope and water flow will shape entirely different expressions. Pinot noir, she explains, with its delicate skin and high water content, yields lighter fruit-forward wines, while thicker-skinned shiraz delivers depth and structure. I leave feeling fascinated and inspired by Courtenay’s evident passion.

coca chu

table spread at CocaChu
Get a taste of Southeast Asian flavours. (Credit: Nikki To)

Sweet and hot. Sour and salty. Dining at ever-popular coca chu is a sensation-swirling experience that’s not to be missed if you’re a sucker for punchy Southeast Asian flavours. Located at the Main Pool end of Catseye Beach, this lively hangout is all swaying lanterns, driftwood, high beamed ceilings and giant open windows that let in the balmy ocean breeze.

Drawing from hawker traditions, the grilled betel leaf is a neat, vibrant mouthful of chilli fried cashews and spiced beef. The tofu surprises – soft beneath a tumble of dill, mint and coriander, and glossed in moreish peanut sauce. The massaman curry is pure comfort: creamy, fragrant, fall-apart meat. It’s generous and expressive cooking that I, for one, cannot get enough of.

Marina Cafe

hamilton island MArina Cafe
Take in harbour views and comfort food.

Sometimes, all you crave on holidays is a bacon and egg roll done properly and a creamy fruit smoothie. Boasting harbour views, an easygoing atmosphere and clean modern interiors, Marina Cafe is a popular local haunt for a reason. The casual menu lures families and couples alike with its all-day brekky, seasonal salads and sandwiches – from a roasted pumpkin bowl to prosciutto and rocket on herby focaccia.

The acai bowl, topped with toasted nuts and berries, is a refreshing start to my day. Whether you sit in or takeaway, it’s a good-vibes-guaranteed place to refuel before or after your Whitsundays adventures.

Discover your foodie getaway now at hamiltonisland.com.au.