The Berkeley River Lodge’s restaurant ‘Dunes’ combines flavours as rich as the scenery with unprecedented views across the expanse of the Timor Sea and the impressive backdrop of the Berkeley River mouth, Reveley Island, and the spectacular Kimberley coastline.
The Berkeley River Lodge offers a casual yet decadent dining experience featuring breakfasts cooked to order, and multi course degustation lunch and dinner menus teamed with a fine selection of Australian wines.
Fresh breads are baked three times daily to guarantee only the freshest is served. If you prefer you can request your own culinary style with our chef open to recreating your favourite dish (with his own twist of course!).
Only the best quality ingredients are used, sourced globally (i.e. organic stone milled polenta from Italy, 300 day grain fed Black Angus from Armidale, NSW, Oak barrel smoked Salmon from Tasmania) and a wide selection of fine Australian and European Artisan cheeses.
Head Chef James Ward is from the new breed of innovative chefs using immersion circulation sous vide cookery (cutting edge cookery) to guarantee tenderness every time.
With James’ previous roles as Executive Chef at Char Restaurant (Darwin) and Boatshed Restaurant (Sunshine Coast), prior to taking up the reins in the kitchen at the internationally recognised and award winning Bedarra Island Resort (North Queensland), he certainly knows how to serve the perfect steak and is more than willing to turn your own ideas or requests into the perfect dish.
All chefs menus and recipes are available upon request.
The Lodge’s cultured yet discerning service amid a casual environment welcomes you at every meal and our resident sommelier will ensure your meals are complimented with wines to enhance the flavours on the palate.