Sélectionné par Gault&Millau Selection
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Paper Daisy

L'avis de Gault&Millau

UPDATE: In February 2019, Jason Barratt (ex-Attica and Stokehouse) was appointed as Head Chef. Ageing motels are dotted along the highways and towns of Australia, but few of them are quite as fancy as Halcyon House, and it is clear that their Paper Daisy restaurant is also doing things differently too. Chef Ben Devlin has been in charge since day one, and presents a fresh, coastal take on modern Australian cuisine. Opt for a more casual meal at the bar by the motel’s original pool, or sit inside in a bright, art-filled space that feels decidedly more Hamptons than Gold Coast. The menu offers two-, three-, or four-course options. Crusty bread with brown butter is brought to the table before selections are made from appetisers, such as plump oysters with buttermilk and sea lettuce. One of the house specialities is large, green rice-crumbed prawns with a chilli and ginger pickle salad. Grilled fish of the day comes with pickled kelp and a cauliflower and macadamia–miso paste. Desserts are creative and complex and are made in-house by their dedicated pastry chef. PSST! For a full day of indulgence, book in for a morning session in their day spa. Reviewed for the 2019 Guide


21 Cypress Crescent, Cabarita Beach
North Coast


+61 2 6676 1444

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Lundi  07:00 - 14:30 / 18:00 - 22:00
Mardi  07:00 - 14:30 / 18:00 - 22:00
Mercredi  07:00 - 14:30 / 18:00 - 22:00
Jeudi  07:00 - 14:30 / 18:00 - 22:00
Vendredi  07:00 - 14:30 / 18:00 - 22:00
Samedi  07:00 - 14:30 / 18:00 - 22:00
Dimanche  07:00 - 14:30 / 18:00 - 22:00


  • Jason Barratt,  Chef


Vue exceptionnelle Hébergement Moderne Australien

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