This contemporary resort restaurant, framed by an imposing wall of rainforest, draws on local produce, given a Mediterranean twist by chef Gavin Hughes. Charred king prawns are spanking fresh, partnered with fennel, smoked tomato and aioli. Grass-fed beef fillet with leek fondue, tarragon and a rib-sticking jus will please those of us with ironclad arteries, while dukkah-crusted lamb rump is a stand-out, arriving nearly as relaxed as the guests, and accompanied by babaghanoush, tabbouleh and pistachio. Service is correspondingly serene.