Kewarra Cuisine

Kewarra's cuisine is an absolute sublime culinary experience, with an internationally renowned kitchen brigade, and a culinary philosophy that focuses very strongly on the fresh local produce of our region.

Flavours and ingredients that reflect the rich diversity of Tropical Australia are incorporated into innovative daily menus that will truly satisfy the most discerning epicurean. Enjoy local delicacies in the open-air “Paperbark” restaurant overlooking the tranquil setting of tropical rainforest gardens.

Kewarra's chefs source the best of local seafood, seasonal produce and some of the finest beef in Australia... from our very own farm, Mount Falcon, in the Snowy Mountains. Mt Falcon is 7,000 acres in size, and has a two-kilometre border with the Kosciusko National Park. The cattle are pure Angus; they lead a pampered life in the heart of Australia's high country, producing premium quality cattle with a lower-than-normal fat content.

Coral Sea “Bouillabaisse”

Coral Sea “Bouillabaisse”

served with Julienne vegetables and Parmesan Tuile.


Saffron Poached pear

Saffron Poached pear

with syrup and caramel sauce, filo wafer and double King Island cream.


Tasmanian Scallops

Tasmanian Scallops

citrus risotto finished with mascarpone Parmesan & fresh segments


Roasted Vegetable Salad

Roasted Vegetable Salad

with peppered beef, Basil; & Pistachio Salsa Verde


Spiced Moroccan Rack of Lamb

Spiced Moroccan Rack of Lamb

served with fig couscous, classic Tatatouille, condiment & cardamom minted jus


Tropical Fruit Platter

Tropical Fruit Platter

with Australian cheeses