Helmed by Noma-alumni Ben Devlin, who’s not only been awarded the Brisbane Times Good Food Guide ‘Young Chef of the Year’ in 2014 but was the man responsible for garnering three hats for Esquire during his time as chef de cuisine
Helmed by Noma-alumni Ben Devlin, who’s not only been awarded the Brisbane Times Good Food Guide ‘Young Chef of the Year’ in 2014 but was the man responsible for garnering three hats for Esquire during his time as chef de cuisine, Halcyon House’s Paper Daisy will not disappoint.
Built around a bespoke wood fire grill, the 90-seat poolside restaurant’s geographical position between sun-bleached coastlines and sub-tropical fruit orchards inspires signatures like pippies with lemon myrtle; butter and warrigal greens; paper-bark grilled cod with white onion and seaweed; as well as blue swimmer crab with tofu, citrus and buckwheat. Aside from checking off boxes in presentation and flavours, health is also a priority as the restaurant’s ingredients are born from its organic garden of native bush foods, greens and herbs.
Like its restaurant, the 21-room Halcyon House is a quietly eclectic boutique hotel that remains one of Cabarita Beach’s best-kept secrets. Its interiors are lined with rich, fabric-upholstered walls, handpicked antique treasures and original art collected from around the world – think John Derian sofas, Madeline Weinrib rugs and drawings by Wayne Pete.
Seated right on the sandy strip, something would be amiss if the hotel didn’t offer surfing lessons. Halcyon House also hosts culinary events like champagne dinners and demonstration cooking classes in case guests ever want a break from the sun and beach. http://www.halcyonhouse.com
