Qualia, Hamilton Island, Queensland, Australia
February 20, 2014
Beautiful restaurant with impeccable service and carefully thought out food. Upon entry they were super friendly and even offered to take our pictures out on the veranda. We ordered a glass of wine and a mojito and they even noticed when there was a mosquito that flew into my glass of wine during the meal. They brought over an amuse bouche of beet and goat cheese which was an interesting bite. We also had the olive and cheese bread to start which was served warm with soft butter. Perfection.
For our appetizers, we got the bacon and egg dish and the cobia and unagi. The bacon and egg dish was a golden egg, jamon iberico and pine nut cream. It was super tasty with all different flavors and textures. The cobia and unagi was a pan-seared cobia with finger lime, ginger and mullet roe. It was quite a large portion and also a play on lots of textures and flavors.
For our entrees, I had the pork and marron tail which was a huge dish prepared so delicately. So many ingredients and flavors and textures. My husband had the wagyu beef striploin and short-rib served with smoked potato, beetroot and radishes. He said it was probably the best wagyu beef that he has had and maybe even the best steak in general too.
To finish our meal, we shared the PBJ which was peanut butter mousse, cherry sorbet and raspberry. One of the best desserts ever. The meal as a whole was impeccable. Everything was expertly prepared with such attention to detail. High quality ingredients all presented in such an interesting way. So many textures and flavors within each dish.
Amazing meal at an amazing resort! Great last meal at Hamilton Island and worth every penny!