Orpheus Island Lodge, a five-star private island retreat on the Great Barrier Reef, has appointed Daniel Main as Executive Chef. Main’s impressive credentials include Longitude 131, Blanket Bay Lodge, Cape Lodge and Chalet du Rassel.
The Lodge, which hosts a maximum of 28 guests, places strong emphasis on gourmet cuisine. Guests are greeted by Head Chef Daniel Main on arrival to discuss their food preferences which the team take on board to curate a personalised guest menu sourced from seasonal ingredients grown in gardens on the island. Fresh locally-caught seafood including prawns, Moreton Bay bugs and tropical rock lobsters are prepared by Main’s team, or guests can learn to do it themselves in a one-on-one cooking class.
Culinary experiences include a sunset four-course degustation, paired with wines selected by the in-house sommelier or a signature six-course degustation dinner for two, served on the pier overlooking the Coral Sea.
Packages start at A$1,500 per couple per night, including all gourmet meals, snorkelling and nature based activities on the island.