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Beach Club Restaurant on Hamilton Island
Restaurant features at a glance
Restaurant Beach Club
Cuisine Modern Australian
Price Range Entrees from $25
Mains from $45
Desserts from $19
Location Catseye Beach, Beach Club Resort
Opening Hours BREAKFAST
6.30am - 10.30am
(in house guests only)
ALL DAY DINING
11.30am - 9.00pm
DINNER
6.00pm - 9.00pm
Menu Dinner Menu
Other Only caters for guests 18 years and over.
Booking Details
Bookings recommended for Beach Club guests. Beach Club Restaurant is open to anyone over 18 years. Booking essential for non Beach Club guests. Call 07 4946 8000 or ext 58000 for on island guests or come to Beach Club front desk to make your booking.

Beach Club Restaurant on Hamilton Island

Beach Clubs intimate restaurant woos diners with subtle mood lighting and a majestic beachfront setting. Settle with pre-dinner cocktails for an alfresco poolside dining, and enjoy exquisitely prepared Modern Australia cuisine featuring seasonal and locally sourced produce. The Beach Club restaurant is open to Beach Club guests and other on island guests over 18 years of age by reservation.

Enjoy one of our cocktails by the pool, in our comfy bar  lounge or recline in our private deck chairs by Catseye Beach. We have a carefully selected wine list showcasing Australia’s premium wines by the glass or bottle. Beach Club also offers a selection of  French champagnes, perfect for that special occasion.

The a la carte menu as well as our degustation menu is available each day, with subtle menu changes on a daily basis, including a wider selection of seafood entrees and mains.

Please note the Beach Club restaurant only caters for guests 18 years and over and reservations are essential.

Water's Edge Experience

Water's Edge is a truly memorable experience. One to share with someone special and be treated to the finest food, wine and service Beach Club has to offer.

Our beautiful Water's Edge dining experience situated on the beach is available everyday at 6pm (Tuesday's at 6.30pm). Waters Edge dining includes a degustation menu and is exclusive to tables of 2 people.

Our chef sources the finest and freshest ingredients and prepares them to enhance and compliment natural flavours. Your private waiter prepares a table for you on the beach (weather permitting) and allows you to sit back, relax and enjoy the evening.

Sample Menu

Entree

Twice Cooked Pork Belly
parsnip puree, boudin noir, fresh apple, apple cider vinaigrette

Assiette of Queensland Prawns
~ prawn salsa, cocktail sauce
~ rolled in gremolata, bread crumbs
~ bisque, prawn lollipop

Marinated Lamb Tagliatelle
caramelized onions, sautéed mushrooms, goat cheese, fresh herbs

Potato and Leek Soup
crispy leek, truffle oil, chives

Seared Jumbo Scallops
corn puree, mild corn salsa, baby herbs

Main Course

Slow Roasted Confit Duck Leg
artichokes, mediterranean risotto, bacon lardon jus

Seafood Tagliatelle
scallops, local prawns, moreton bay bugs, baby capers, zucchini, fresh herbs

Pan Seared Local Spangled Emperor
creamy white polenta, char-grilled beans, braised olives, tomato salsa, pine nuts

Duo of Lamb – Back Strap and Rump
house smoked roast vegetables, baby vegetables, osso collo, pangrattato, limoncello jus

Grain Fed Beef Eye Fillet
roasted root vegetables, sautéed greens, confit tomato, exotic mushrooms, rosemary jus, tarragon butter

Dessert

Study of Chocolate
textures of popcorn, semifreddo cone, chocolate mousse,chocolate fudge, soft marshmallow

Coconut Pannacotta
short bread, fresh pineapple, petite pina colada

Vanilla Bean Cheesecake
biscotti soil, lemon sauce, citrus jelly

Cheese Plate
lavosh, quince paste, spiced bun king island smoked cheddar, Tasmania

Water's Edge Experience

Amuse Bouche

Seared Jumbo Scallops
corn puree, corn salsa, squid ink

Potato and Leek Soup
crispy leek, truffle oil, chives

Pan Seared Local Spangled Emperor
creamy white polenta, char-grilled beans, braised olives, tomato salsa, pine nuts

Palate Cleanser

Marinated Lamb Tagliatelle
caramelized onions, sautéed mushrooms, goat cheese, fresh herbs

Vanilla Bean Cheesecake
lemon jelly, candied zest, macadamia crumb

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