Quality local food
to help rebuild the area and the community and help push the region as a foodie destination.
“If we can make food one of the reasons people come to the Whitsundays, why wouldn’t we?” Ms O’Keefe added.
Hemingway’s will offer top quality dining with a variety of international influences.
“We definitely went for that kind of Mediterranean feel,” head chef Matthew Dixon said.
“Our biggest thing in the kitchen was to use as much local produce as we can and keep it in the community. You’ve got the Bowen mangoes, one of the best mangoes in the world, to Whitsunday caught prawns, fresh from our waters.
“We also tried to follow Hemingway’s path with our food influences from places like Cuba, South Africa and Italy and we’ve taken that and mixed it into our menu.”
“Oysters are a big thing on the menu because that was one of Hemingway’s favourite cuisines. Seafood was a big inspiration here but we also have a lot of other things on the menu as well with things like our South African short rib.
“Then we’ve got our soon-to-be famous dessert – an edible cigar. We tried to recreate that so we made an edible chocolate called the “the night cap.” It’s matched with an ole smokey whiskey..”
Then of course there will be their cocktails, wine and beer menu.
“Yes – there is a Hemingway (on the cocktail menu) but we will put a twist on it,” Ms Madden said.
“We are going to have some really nice upmarket wines and are going to focus on craft beers. Somewhere down the line we’re planning on having our own Hemingway beer.”
Mr Dixon said being a hospitality town, tastes were adapting with the popularity of cooking television shows.
“Expectations are higher and it gives us a chance with this venue to create a place where we can have nice, high quality food and it’s a theme that goes throughout the entire restaurant from the forks and knives to the fixtures and fittings,” he said.
Hemingway’s is currently open for lunch and dinner and is open through the day with bookings recommended to avoid missing out.
GRAND OPENING: Hemingway’s restaurant head chef Matthew Dixon and restaurant manager Georgina Madden.