Lord Howe Island restaurant dining at it’s best

The Arajilla Restaurant

Lord Howe Island’s best modern cuisine is found at The Arajilla Restaurant. We source premium ingredients locally and from the mainland to keep the menu fresh and interesting. Arajilla’s kitchen garden produces organic vegetables, herbs and greens. The experienced chefs skilfully prepare these ingredients creating delicious ever changing menus for you to enjoy. After a days activities come back and enjoy drinks and canapes in our guest lounge followed by a sumptuous dinner prepared by our talented team of chefs.

The Chef

The enthusiastic and passionate team in the kitchen is headed by Ben Crompton, who specialises in modern Australian cuisine which employs a creative and inventive fusion of flavours influenced by cuisines worldwide. He has also had extensive training with the handling and preparing fish. This is a fantastic skill to have with the abundance of different fish that are line caught in the waters surrounding Lord Howe Island.

The Food

Ben and his team at the restaurant bake their own bread, source artisan cheeses, and use only pasture-fed meats and free range eggs. Most of the vegetables and herbs used in Arajilla’s kitchen derive from our own kitchen garden, located on the island.

The waters of Lord Howe Island are a protected marine park, and inhabiting those waters is an abundant supply of many species of fish including; Yellowfin Tuna, Kingfish and Wahoo.

Guests who have been lucky enough to catch their own dinner may send it to Ben to be prepared to their liking.

Room Service

The Retreat services rooms daily with a turn down service at night.

Every suite is equipped with a well stocked mini-bar containing a selection of sparkling and still wines, beers, soft drinks and mineral water, as well as snacks, tea and coffee.

Barbecues and Picnics

If you would prefer to have a Barbeque or picnic during the day we can organise this for you. Choose from one of the many picturesque locations scattered over the island to enjoy your meal.

You can choose from our delicious menu of either a packed lunch or a barbeque pack. Cook your own food whilst taking in the superb view of the mountains, take a day trip to North Bay or spread a blanket under the Kentia Palms for a romantic interlude.

All of these locations include barbeque facilities with chopped wood ready for use. We also supply backpacks for bushwalking and provisions needed for barbequing and picnics.

Sample Menus

The Arajilla Restaurant’s menu is seasonal and changes daily, and we would love to show you the kinds of delicious food we have available. 

Sample Breakfast Menu

Arajilla Muesli
Organic Dried Fruits Banana Goji Berries Chia & Macadamia Nuts

Tokyo Eggs
Miso Cured Trout Corn Fritters Poached Egg Mizuna Puffed Rice & Yuzu Dressing

Pasture Raised Pork
Apple Kombucha Glaze Kale Loaf Thyme Labneh Virgin Mary Beans Parsley & Almond Pesto

Confit Garlic Bagel
Free Range Fried Egg Smoky Bacon Beet Relish Salsa Verde & Crème Fraiche

Spelt Pikelets
Poached Rhubarb Anise Granny Smith Barambah Yoghurt Tonka Crumble & Young Coconut

Huevos Rancheros
Fried Egg Flamed Tortilla Jalapeno Vinaigrette Braised Peppers Lord Howe Tomatoes & Sour Cream

Bacon & Eggs
Free Range Eggs Cooked To Your Liking Smoky Bacon with House Made Bread

Sample Lunch Menu

Barbeque

Local Fish & King Prawns with Seasonal Salad House Made Tartare & Chilli Jam
Onion & Potato Lemon Vinaigrette
Arajilla Bread
House Made Brownie

Rib Eye Steak & Gourmet Sausages with Seasonal Salad House Made Onion Jam & Tomato Chutney
Onion & Potato Slices Lemon Vinaigrette
Arajilla Bread
House Made Brownie

Sandwiches

Smoked Salmon Wrap
Toasted Tortilla Smoked Salmon
Local Lettuce Cucumber Capers & Aioli

Reuben Sandwich
Waygu Silverside Swiss Cheese
Sauerkraut & Horseradish Puree

Falafel Bagel
Spiced Chickpea Fritter Organic Yoghurt
Lettuce Tomato Dukkah & Pomegranate Pickle
Ham & Cheese Sandwich

Sample Dinner Menu

Entrée
Pumpkin Salad
Caperberries Brie Beignets
Pepitas Pinenuts Kale & Pearl Barley Risotto

Lamb Breast Terrine
Fetta Ravioli
Red Peppers Crisp Capers
Peas & Romesco Sauce

Mains
Sesame Crusted Kingfish
Shiitake Rice Paper Roll
Tapioca Bok Choy
Soba Noodle Wakame Crisp
Baby Corn & Miso Broth
Spatchcock Leg & Breast
Lentils Parsnip Asparagus
Blue Cheese Churros
Almond Cream
Red Wine & Truffle Jus

Dessert

Tonka Bean Bavarois
Pineapple Textures
Passionfruit Tuile Swiss Meringue & Mango Sorbet Lavosh

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