The Rocks Restaurant at Coral Sea Resort is stepping up its culinary game, combining some of the best views in the Whitsundays with a modern Australian menu created by its new chef: Michael Dominici.
Michael has decade long career spanning across Hamilton Island, Hayman Island and the Gold Coast, and his menu refresh at The Rocks is focused on dishes that showcase the best local and Australian produce.
The pick of the bunch is his signature ‘Rock’ entrée, an edible work of art featuring specially prepared black onyx beef fillet with yuzu spiced dressing, mustard and charred shallot.
“My favourite dish is our South Australian Lamb backstrap main, wrapped in house made lamb bacon, served with pea emulsion and a mint glaze,” said Michael.
“I can’t wait to start serving it.”
Michael is most excited about the freshly caught fish of the day options including Whitsundays snapper perfumed with the scent of citrus and smoking paperbark.
“The best seafood is the fish you can catch right out the front. Our fishermen have boats running up and down miles of coastline here, and I’m also using the strong local supplier relationships I built in my previous head chef roles to bring the best produce to diners at The Rocks,” Michael said.
The Rocks patrons can enjoy the coral sea breeze while working their tan and their tastebuds over lunch, dining alfresco in the recently refurbished, relaxing poolside surrounds – courtesy of Michael’s new menu.
Michael Dominici is adding a different spice to the Rocks Restaurant’s as its newest chef
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