 |
| Restaurant |
Pool Terrace |
| Cuisine |
Modern Australia |
| Price Range |
Breakfast from $34
Entrees from $12
Mains from $21
Desserts from $14 |
| Location |
Reef View Hotel, Resort Centre, Catseye Beach |
| Opening Hours |
BREAKFAST
6:00am - 10.30am
LUNCH
11.30pm - 3.00pm
DINNER
5.30pm - Late |
| Licensed |
Yes |
Booking Details
|
Bookings are not required for groups under 10. To make a booking contact the restaurant on Ext. 59370 on the island or (07) 4946 9999. |
Pool Terrace Restaurant
Overlooking the tropically landscaped swimming pool at the Reef View Hotel, the Pool Terrace Restaurant serves buffet breakfast, lunchtime snacks and à la carte evening meals
Kids Eat Free
Bring the kids on holiday and they can eat for free at Pool Terrace Restaurant on Hamilton Island when staying at Reef View Hotel, Palm Bungalows or holiday homes booked through Hamilton Island Holiday Homes. Kids aged up to 12 eat for free when dining with their parents and choosing from the kids menu at Pool Terrace Restaurant. Just make sure your children are wearing the identification wrist band you’ll receive when you arrive on Hamilton Island.
Sample Menu
Breakfast
Buffet Breakfast - Hot Selection
Bacon, sausages, hash browns, pancakess and more, as well as a chef preparing fresh eggs of your choice including omelettes.
Buffet Breakfast - Cold Selection
Fresh fruits, cheese, yoghurt and cereal, as well as pastries and a fresh bread selection for toast. A variety of juices, coffee and tea are also available.
Entree
Grilled Haloumi (gf)
with cherry tomatoes, marinated olives and artichokes
Seared scallops (gf)
with apple and radish salad, apple balsamic and hazelnut dressing
Confit Duck Leg
with caramelised soy, mango and crispy shallots
Prawn Salad (gf)
salad of local prawns, avocado, cucumber and tomato with dill mayonnaise
Main
Pan Roasted Barramundi (gf)
with fennel and celeriac remoulade, saffron aioli
Lamb Rump (gf)
spiced eggplant, cauliflower rosti and beetroot puree served medium (recommended)
Eye Fillet Steak (gf)
accompanied with confit kipfler potatoes, truffle butter and green beans
Chicken Breast (gf)
served with potato puree, pancetta and cider braised greens
Desserts
Tropical fruit salad (gf)
Served with basil syrup and coconut sorbet
Bitter chocolate mousse (gf)
Accompanied with strawberry soup and champagne jelly
Chocolate Brownie
served with peanut butter ice cream and salted praline