Flavours

At Paradise Bay we believe that every meal should be a dining experience of incredible flavours and creations.  Paradise Bay searches the world for gourmet chefs to create outstanding and inspiring meals.   

Each day you’re treated with a variety of distinctive and delicious hand crafted gourmet meals that reflect local produce and seasonal delicacies.

Breakfast

Enjoy a continental buffet breakfast each morning including fruit, croissants, cereals freshly baked muffins and more, plus chef’s surprise hot dish that might be an old favourite (French Toast and Bacon or Eggs Benedict) or a special creation inspired by the freshest of local ingredients.    

Lunch

Feast on a tasty ‘picnic’ style lunch, consisting of a light pasta salad or perhaps a delicious cold cous cous salad, complimented with fresh fruit, cheese and biscuits, cold drinks and plenty of snacks such as gourmet nuts, muffins and cookies all freshly baked from that morning. We’ll anchor at the most exclusive and remote islands, where you can relax and enjoy lunch with the group, or grab a blanket and find your own private piece of sand for a picnic lunch for two.

Dinner

Dinner at Paradise Bay is truly an experience where Chef will try to impress you with their latest and greatest creation.
Every day fresh food and produce is brought to the island and Chef goes to work making sauces from scratch, hand rolling pasta, presenting only the best cuts of meat and the freshest of seafood.   

Each course is matched to quality wines especially chosen from the owner’s cellar of Australian Boutique favourites.  
And the entire experience is carried out with your fellow guests sparking conversations from kindred spirits under the Milky Way in all its glorious wonder (of course we sneak inside if the weather is not cooperating).  

Savour delectable entrees such as butternut pumpkin gnocchi with garlic butter and macadamias. Then, be tempted with a beautifully cooked piece of salmon, lightly seared with a truffle risotto, or perhaps a serve of delicious pork belly with a side of sea scallops with capsicum and baby herb salad. And for desert, a sweet chocolate pudding with a vanilla and cinnamon custard, or a refreshing vanilla bean panacotta with strawberry consommé and shaved basil.

Every day is a surprise of consistently outstanding gourmet dining.