A highlight of any stay at the camp is dining in our candle lit treetop dining room, The Gunyah. For some it is a long leisurely breakfast starting with seasonal fruits and house made granola followed by your favourite cooked-to-order eggs and cappuccino. And for others it is sunset drinks and a romantic candle lit dinner on the verandah at night, with an on-queue after dinner show from our local Brushtail friends. Either way, there is something special about enjoying good food and perhaps a wine or two, and being able to grab your torch and wander back to your accommodation with the stars twinkling through the tall canopy above.
Over the years our various talented chefs have left their individual mark, and in the process have helped to grow our reputation as a place for good food, something that has been recognized in various publications over the years including the Good Food Guide and Gourmet Traveller.
The kitchen is currently being overseen by a previous head chef, Jo Mcrae, who grew up in Jervis Bay before heading to the bright lights of Sydney. There she trained with such well known chefs as Peter Kuruvita and Peter Gilmore, ultimately leading her own team and earning 2 hats at Milsons before a stint in London. After a long break from commercial cooking while having a family we are so pleased to have her back in a consulting role and supporting the kitchen team as we move to a more relaxed style of dining but with more choices so that we can better cater to different preferences and dietary requirements.
In keeping with our sustainable philosophy, we have a focus on local and seasonal produce and where possible grow our own herbs in our Jamie Durie PATIO designed gardens. Though growing vegetables and herbs in the middle of a Eucalypt forest has proved tricky, we continue to persevere!
"All’s well with the world when you’re seated on a large timber deck deep in the bush, glass of local chardonnay in hand and house-spiced nuts for nibbles".
- The SMH Good Food Guide 2014.