About Us

Up here in Far North Queensland, The Backyard sits between vast stretches of rainforest, sand and sea. It’s a land of endless summers, where lush Australian produce finds its natural match in the bold flavours of Southeast Asia. 

Executive chef Aaron Habgood and sous chef Rochelle Uy-Rylewksi have drawn upon our tropical climate as their muse. Driven by sustainability and seasonality, the lion’s share of our produce has been sourced within 150km of this hotel. There’s the glistening Etty Bay Barramundi caught an hour’s drive away, the sweet bite of behemoth Skull Island tiger prawns, and the treasure trove of ingredients from pineapple to pandan, all cultivated by local producers with a passion for their craft.

Here, you’ll find flavours both familiar and magnetic: housemade sambals, salty coconut, fermented chilli, honey kaffir, sticky tamarind, a vivid Nahm Jim, and the day’s local catch treated with respect by our barbecue and smoker. 

The menu you are about to feast on is a true expression of our backyard’s bounty; a mouthwatering canvas of this paradise we call home.