Discover the Daintree: Nature Package Find out More

Eat & Drink

Restaurant & Bar

Enjoy some of the finest cuisine the Daintree has to offer. We pride ourselves on offering homegrown and locally sourced, seasonal and sustainable produce served in a breathtaking location.
This exceptional rainforest dining experience is open to the public as well as staying guests. To avoid disappointment we recommend making a reservation prior to arrival 07 4098 6100. Relax in this enchanting environment while our chefs prepare the very best of contemporary Australian cuisine.

Open for Breakfast and Dinner daily.


The Daintree Ecolodge breakfast menu is served from 8am -10am daily. Guests can make their way to the Julaymba Restaurant and choose from the al a carte menu, pairing their meal with fresh juice, artisan teas or coffee. Enjoy fresh seasonal produce from the garden to your plate.

Review Menu Here


Dinner is served from 6pm onwards on the balcony of Julaymba Restaurant overlooking the lagoon among the rainforest. The restaurant menu changes regularly to showcase produce from the onsite vege garden and surrounding farms. The team of passionate chefs are inspired by the natural surrounds and create the perfect accompaniment to your rainforest experience.

Review Menu Here


Located in the main lodge the bar serves pre-dinner and after-dinner drinks from the menu of crafted cocktails and local and international selected wines and spirits. Open and inviting, the bar is the perfect place to unwind and socialise after a day out and about.

Review Menu Here


Executive Chef, Simone Watts

Watts began her career working under Adam D’Sylvia at Pearl before spending 5 years alongside Greg Malouf at the legendary establishment MoMo, where she fell in love with the flavours of the silk road. Having worked alongside some of Australia’s leading chefs, she brings with her a wealth of experience.

Watts’ ongoing passion for cooking has been fuelled by travelling and seeing the world anew. Over the last decade she has travelled and worked in various countries such as Sri Lanka, Vietnam, Malaysia and Canada, but has always called Australia home. As head chef at the iconic modern Asian restaurant ‘Coda’ she created a platform to share these travel experiences with others via the senses.

After working in busy inner-city restaurants for many years, Watts had what she refers to as a ‘mid-life conscious crisis’.

“I no longer felt I could cook for the masses without the ability to prove my produce was ethically and sustainably sourced. It was no longer my role to simply provide customers with interesting food, but to use my voice as a chef to educate and inspire others to make more mindful choices with what they consume.” 

After this revelation Simone left her job in the city and spent 2 years travelling around Australia and abroad to learn more about sustainable farming and hospitality practices. Her journey lead her to spend time on biodynamic and organic vegetable farms, artesian dairies, free-range meat farms, no-waste kitchens and native Australian fruit plantations just to name a few.

Since joining the team at Daintree Ecolodge earlier this year she has introduced a truly sustainable approach to Julaymba’s seasonally driven culinary offering. She is a passionate advocate of sourcing local, organic, ethically produced ingredients, which is reflected in Julaymba’s current menu.

Inspired by the earth and the native produce of Far North Queensland, she is ever conscious of the environment and the importance of making respectful and mindful choices when it comes to food. Her vision is to create a unique and completely sustainable food experience at Julaymba whilst not compromising on flavour.