The problem with eating eight courses of food each day, no matter how light and healthy, is that your body expects more. At about 6am, guests get hungry. It’s hard to believe. Some guests get up to take sunrise photos, walk on the beach or swim in the lagoon, while others sit up in bed with a cup of tea until 8am – it’s a holiday after all.
When people appear on the verandah, they’re greeted with a table of fresh fruit, cereal, yoghurt, Persian dried fruits and fresh bread. The sun is filtering through the Kentia palms, and the air is cool and smells of freshly ground Mecca coffee. On the menu are two breakfast options and a fresh juice or smoothie. The menu changes every day, so during a seven-day stay, guests will see 14 different options. We nearly always have one traditional egg dish, and one swanky dish. You’ll see our Bircher muesli with blood orange, lychee, pomegranate, pear and blueberry, and lower down on the menu, you’ll see our vanilla and blueberry pancakes with date and banana butter and island honey. Those wanting something substantial can choose our braised beans, chorizo and eggplant, served with a poached egg and Turkish toast. It helps after that second bottle of red the night before.
During breakfast, our front-of-house staff talk to guests about the day ahead. They know the weather forecast and have plenty of ideas about where to go and what to do. And their advice is good – they’re surfers, divers, photographers and serious Lord Howe advocates. You’ll probably bump into them somewhere during their afternoon break.
