Menus are based on spa cuisine featuring a native twist.

Entrées

 Burrin (Damper) - $8.9

 Light damper loaf served with bush tomato butter, our own Australian dukkah and macadamia oil.

 Marubu (Oysters) - $3.9 each

 Plump natural oysters, topped with watermelon, ginger and lime salsa (min 4).

Wukuju (Red Claw Yabbies) - $17.9

 Red claw yabbies char-grilled, served with papaya and cucumber salsa.

 Bilngkumu (Crocodile) Spring Rolls - $18.9

 Crocodile tail meat spring rolls with spicy rosella sauce.

 Sugar Cane Chicken Sticks - $17

 Marinated chicken, ginger and aniseed soy, wrapped around sugar cane sticks, grilled and served with a Davidson plum dipping sauce.

 Julaymba Journey - $26 for one / $40 for two

 A tasting plate of selected entrée dishes, unique to Julaymba Restaurant created from traditional foods and locally sourced ingredients – featuring oysters, crocodile, prawns and yabbies.

Mains

Kudi (Barramundi) - $38

Wild caught local barramundi seasoned with native bush herbs and lemon myrtle butter, wrapped in banana leaf and paperbark, served with rainforest salad.

 Wakal - Gulf Tiger Prawns - $32

Sautéed Gulf tiger prawns, caramelised and served with coconut rice and rosella chilli sauce.

 Handmade Pasta - $26

 Lemon myrtle fettuccini tossed with fresh mushrooms, chilli, Italian parsley, shallots, pine nuts, a dash of unwooded chardonnay, finished with truffle oil and shaved parmesan.

Bulki (Beef) - $38

Tender grass fed tablelands eye fillet cooked to your preference with golden roasted Kipfler potatoes, finished with a delicate sweet tasting pepper-berry jus.

Rack of Lamb - $40

Macadamia nut and Dijon mustard crusted tender rack of lamb, accompanied by a rich bush tomato Provencal sauce.

Kadar (Kangaroo) - $35

Kangaroo cooked medium rare, drizzled with a rich wild rosella Bordelaise sauce, roasted sweet potato and sautéed baby spinach.

Rainforest Salad with Wattle-seed Calamari - $26

Riberries, munthari, rosella flowers, quandongs and macadamia nuts combined with lettuce, cherry tomatoes, red onion, gold capsicum and cucumber, dressed with lemon myrtle vinaigrette.

The Menu

Select from innovative menus - tropical breakfasts featuring fresh exotic fruit, healthy cereals, fresh juices and full cooked meals, delicious lunches and evening meals to delight the most discerning palate.

With nature integrated into every aspect of the resort, native ingredients, some collected on the property, are used to create sensational signature meals. The restaurant features light and healthy spa cuisine for the guest who enjoys delicious meals in line with good health and wellness.

Aboriginal Influence

In keeping with the tradition of Daintree Eco Lodge & Spa and in consultation with the local Aboriginal Kuku Yalanji people the menu has been carefully designed to balance the multicultural tastes of cosmopolitan Australia.

Incorporating an abundance of unique and exotic sundrenched Queensland fruits, tropical reef fish and local produce with native and Indigenous nuts, berries, flowers, leaves and seeds, and thus infusing the worlds oldest living rainforest and with an understanding of the Aboriginal Dreamtime.