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Our Dining

Dine at our licensed restaurant. Enjoy panoramic views of the ocean, spectacular food prepared by our in-house chefs and relaxation by our infinity pool.

Dry Season (Apr – Nov): 7 days

Wet Season (Dec – Mar): Wednesday – Sunday

Breakfast 7.30am-10.00am

Lunch 11.30am-2.30pm

Happy Hour 5pm-6pm


Restaurant open between meal service for refreshments.

Our menu draws inspiration from our pearling history with Indigenous herbs and spices, Asian inspired dishes, local seafood and meat. The Australian pearling industry was shaped by the many countries and cultures their workers originated from. Australian Aboriginal, Malay, Chinese, Filipino, Indonesian, and Japanese fusion was common in many households of Broome.

The crews of the pearl luggers would often eat whatever was readily available with the hunting knowledge and cultural influence of the local saltwater people ensuring seafood was always a popular menu item. Eating the pearl meat and other parts of the pearl oyster is these days considered a rare delicacy, however, this was a staple of the early pearling crews.

Where possible we aim to source the finest native and local ingredients and within this menu you will find where these ingredients are sourced and the people and companies we partner with to create the delicious dishes you are about to eat.

Our Pearl Meat