A com­plete ex­pe­ri­ence

Whitsunday Times - - CHILL -

A MEAL at Hem­ing­way’s is more than a feed, it’s a com­plete dining ex­pe­ri­ence.

Mar­ket­ing and busi­ness devel­op­ment man­ager at Abell Point Ma­rina Josce­lyn O’Keefe said you were not go­ing to be in and out in half an hour.

“The food is all del­i­cately pre­pared and a lot of love and at­ten­tion goes into the meals,” she said.

“It’s about sit­ting down, hav­ing a nice drink and en­joy­ing the view and a meal over an hour or a cou­ple of hours.

“Peo­ple are start­ing to get the idea. For dinner they are book­ing a ta­ble at 5.30pm and are sit­ting in the out­side area and hav­ing a drink and it doesn’t in­ter­fere with peo­ple who have booked a ta­ble.

“They sit out­side and have a cock­tail and move inside at about 6.30pm and spend the whole night there.

“We want peo­ple to stay for two or three hours and have three cour­ses and a bot­tle of wine and cock­tails.”

If din­ers come when it is still light, they can ex­pe­ri­ence the sun set­ting over the boats in the ma­rina be­fore night falls and lights in the trees cre­ate the per­fect dining am­bi­ence.

Hem­ing­way’s restau­rant is named af­ter the fa­mous au­thor, Ernest Hem­ing­way, who had a strong con­nec­tion with the sea.

The restau­rant at the south vil­lage of the Abell Point Ma­rina serves a mod­ern take on the tra­di­tional cui­sine of places that Hem­ing­way vis­ited.

At the week­end a chef’s spe­cial is served along with favourites such as Hem­ing­way’s night­cap cigar.

The cigar is a hand rolled choux pas­try filled with Chan­tilly cream and a smoky rum cock­tail.


LUNCH: Hem­ing­way's chef de par­tie Frankie Agabada serv­ing up pork belly with scal­lops at lunch time.

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