Michelin Chef Brings New Flavour to Whitsunday Sailing Club

The Whitsunday Sailing Club is elevating its dining experience with a refreshed menu that reflects the Club’s commitment to quality, community and place — all enjoyed against its iconic oceanfront setting.

The new menu is built around three guiding principles: provenance, journey and sustainability. Alongside the comfort food and classic favourites members and visitors know and love, the Club now offers refined, gourmet dishes that showcase the very best produce the Whitsundays and Australia have to offer.

Provenance sits at the heart of the menu, with a strong focus on supporting local farmers, growers and fishermen. Ingredients are chosen with intention, celebrating what’s available locally while thoughtfully sourcing premium produce from further afield when it adds value — from grass-fed Tasmanian beef to Coffin Bay oysters from the Southern Ocean.

Sustainability underpins every decision, with dishes evolving based on seasonal availability and daily catches, rather than forcing supply to meet a fixed menu.

Behind the scenes, the Club’s kitchen team has embraced a return to fundamentals, now baking bread in-house and rolling fresh pasta from scratch. Under the guidance of Executive Chef Rick James, the already talented team has expanded its skill set, raising the standard across the entire operation and positioning the Club as a standout on the Whitsundays dining scene.

Chef Rick brings decades of experience to the role, having built an international career that includes service in prestigious kitchens and accolades earned both overseas and in Australia. While his background includes time cooking at some of the country’s most highly regarded venues, his focus at the Whitsunday Sailing Club is firmly on the bigger picture.

“It’s about giving back,” Rick says. “The goal is to create food that people talk about, that represents the Club and the community it serves.”

Since joining the Club, reformulating the menu has been approached with care and respect for its diverse audience — from long-time members to visiting sailors and families.

Maintaining accessibility while lifting quality has been a central priority, ensuring the dining experience reflects the inclusive, welcoming nature of the Club itself.

Looking ahead, the Whitsunday Sailing Club continues to explore ways to broaden its culinary offering, including intimate pop-up dining experiences and special events designed to celebrate food, place and people. With a strong team, clear values and a growing reputation, the Club’s food journey is only just beginning.

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