Dining at Silky Oaks Lodge celebrates the abundance of fresh ingredients harvested in Tropical North Queensland’s rich food bowl. The dining experience combines local ingredients with the nation’s finest premium produce in a refreshing and contemporary Australian menu. The ripple and rush of the Mossman River provides a hypnotic soundtrack for dining in the warmly lit Treehouse Restaurant.

The Kitchen Garden
The verdant Kitchen Garden offers guests an opportunity to visit a working garden where the staff are cultivating tropical ingredients for use in the Restaurant. More than 100 plant types include the Mt White finger lime, red dragon fruit, pandan and tamarind. Guests will see many ingredients growing just moments before they are picked for the days’ menu, making one of the shortest paddock to plate journeys around.

Cooking Class + Chef’s Table
For those guests who want to test or sharpen their cooking skills, Oaks Kitchen and Garden provides just the opportunity. Created by chefs Ben Wallace and Rachael Boon, it was inspired by their appetite for Southeast Asian cuisine and culture. Join a masterclass and share their passion for cooking diverse and interesting menus using fresh, seasonal ingredients or the seven-course Chef’s Table experience is hosted by Benjamin Wallace and Rachael Boon. Upon arrival take a tour through their garden and help harvest ingredients for the day’s menu. The first three courses are individually plated while the following three courses are served banquet style. Hot tip: save room for dessert!

Culinary Journey
Foodies can continue their culinary journey in Tropical North Queensland’s abundant crop of producers, bars and eateries. Silky Oaks Lodge can suggest some local tastings at some of the wineries, breweries and small-batch spirit distillers, offering a delicious discovery of the tropics.