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Breakfast at qualia’s Long Pavilion is served with a starter board of fresh tropical fruit, followed by a choice from the a la carte menu. Breakfast can be also enjoyed in the privacy of each pavilion out on the sundeck.
A leisurely lunch overlooking the ocean with delicious, simply prepared seafood and dishes designed around local produce bursting with flavour, is signature Pebble Beach. The restaurant perched right on the beachfront is relaxed qualia dining at its best, with the menu also available to order poolside or in-pavilion.
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In the evening Pebble Beach is transformed into qualia’s fine dining restaurant. Enjoy the sunset and feast on a six-course degustation matched with wines. In the laidback luxury of Long Pavilion, simply prepared, fresh dishes are served. Or, choose to dine in with the In-Pavilion all day dining menu.
Talk and Taste is a signature food and wine led pairing experience at qualia resort. Savour sake matched with fresh Australian sashimi grade fish; sip champagne and enjoy oysters; taste wine and cheese, all guided by qualia’s expert sommelier.
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To indulge in a more intimate food and wine-led pairing experience, the Conversations with the Sommelier sessions provide a one-on-one opportunity to learn directly from qualia’s sommelier. Explore new world and old world wine regions complemented by crudo, the Mediterranean version of sashimi, in Crudo with New World versus Old World Wines. Or for indulgence at its finest, taste the top and flagship wines of some of the famous Champagne houses, paired with the grand cru of caviars, white sturgeon, osietra and beluga, in Prestige Cuvée and Caviar.
Jeremy Fenech was welcomed as qualia’s Executive Chef in 2023. Growing up in a Whitsunday’s resort, Jeremy was introduced to the unique world of hospitality at a young age. After completing an apprenticeship in Brisbane, Jeremy travelled abroad to work at the iconic Wolseley in London, and then the three Michelin-starred restaurant Dieter Muller in Germany. Jeremy’s culinary journey continued at Riverstone Kitchen, where his hard work contributed to the restaurant winning ‘Cuisine Magazine’s New Zealand Restaurant of the Year’ in 2010. Jeremy returned to Australia to take on the role of sous chef of Capella Lodge, on Lord Howe Island. Returning to his local roots, Jeremy Fenech draws upon his extensive culinary experience in his current position as the Executive Chef at qualia. His meticulously designed menus deliver an elegant, fresh, and reflective dining experience, capturing the essence of the Great Barrier Reef and Whitsunday Islands while highlighting his profound connection to the local community.
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One cannot think well, love well,
sleep well, if one has not dined well.
