Daydream after Debbie
It’s nearly two years since Cyclone Debbie hovered over
Daydream Island in Queensland’s Whitsundays, destroying
its resort and fringing reef.
The reef is still recovering, but the resort reopens on
10 April after a $100 million redevelopment by Shanghai-
based owner China Capital Investment Group. It features
a new look in 277 guestrooms and suites, and a fresh focus
on couples in adults-only areas and eateries, including
three new restaurants and three bars.
The family appeal remains, says the resort’s Jayson
Heron, with a revamped kids’ club and the reopening of
the Living Reef, a 1.5 million-litre lagoon filled with more
than 100 species of marine fauna and coral. An underwater
observatory tended by three marine biologists allows close
viewing and includes an interactive “touch tank”.
Also in the Whitsundays, Hayman Island reopens this
year as an InterContinental resort, and the redevelopment
of Daydream’s neighbour, South Molle Island, is expected
to start this year.daydreamisland.comMELBOURNEDave Parker (Asado,
Pastuso) has openedSebastianon
Williamstown Beach, a new project
that recalls the sights and sounds of
San Sebastián. Chef Leigh Robbins
took inspiration from his own time in
the coastal town for the menu. A dish
of flounder with burnt anchovy butter
is inspired by eating sole roasted over
coals, while memories of carrying
plates of mussels to Playa de la
Concha gave rise to fried mussels
with fermented chilli aïoli. A sunny
deck overlooking the water seals it.NSWAfter a stint working in London,
chef Bonny Porterhas launched
Bountyat Brunswick Heads.DavidFrom left:
the deck at
Sebastian; Burnt
Orange Sunset
Sour cocktail with
white anchovy,
green olive and
guindilla pepper
at Sebastian.Lovett (ex-Uccello) is also in the
kitchen, overseeing a menu featuring
barbecued prawns with seaweed salt,
Ballina spanner crab with wakame
aïoli, and pipis with ’nduja and coastal
greens. The pair are embracing
seaside ingredients in their drinks,
too, experimenting with saltbush
and samphire for their cocktails.
In Sydney’s inner west, Toby
Wilson (Bad Hombres) and James
Wirth(Club 77) are part of the team
behindThe Duke of Enmore. The
revampedpub will serve Nashville
schoolprawns and salt-and-pepper
enoki mushrooms, plus fresh takes on
classics, and Joel Amos (DRNKS) has
put together aninteresting wine list.Matt Whiley is opening a Sydney
chapter of his London bar,Scout,
in The Dolphin Hotel. TheEuropean
Bartender of the Year’s not-so-typical
drinks include a wine made from
roasted bananas fermented with
wattleseed, and willbe teamed with
Monty Koludrovic’s food.LONDONThere’s no false advertising
withCakes & Bubbles, Albert Adrià’s
first venue outside Spain. The
acclaimed pastry chefhas imported
his “cheesecake” (made with a rind of
white chocolate) from his Tickets
menu. Also: airpancakes, chocolate
corks and £625 bottles of 2000 Dom
Pérignon if you want to splash out.Daydream
Island.HIGHER SAUCE
Elevate your next stir-
fry with Tetsuya’s new
oyster sauce. It’s made
entirely from fermented
oysters, which means
it’s GF, too. $18.75 for
140ml. tetsuyas.comER SA
RESTAURANT NEWS26 GOURMET TRAVELLER
PHOTOGRAPHY RHIANNON TAYLOR (SEBASTIAN).