Dining at Silky Oaks Lodge celebrates the abundance of fresh ingredients harvested in Tropical North Queensland’s rich food bowl. The dining experience combines local ingredients with the nation’s finest premium produce in a refreshing and contemporary Australian menu. The Treehouse Restaurant welcomes visitors for lunch. Booking in advance is essential. Please note, breakfast and dinner are reserved for in-house guests. Contact the lodge to make a booking on +61 7 4098 1666 or book online below.Book Online
Tropical North Queensland has an abundant crop of cafés, restaurants, bars and distilleries serving the true taste of the tropics. Whether it’s fine dining and wining, a pub-style lunch or a snack in between adventures, Silky Oaks’ local list has you covered. Discover some of the team’s top recommendations on our Restaurant Guide.
Sprawling along the superyacht marina, Hemingway’s Brewery distils the local terroir into its acclaimed range of craft beers. Water from Mossman Gorge, top-notch hops and locally sourced malts combine in the six-strong line of boutique ales. Grab an al fresco table and graze across a menu of burgers, pizza and salads while watching the boats sail by.
Devils Thumb Distillery
Crafting its award-winning spirits onsite, this distillery serves a quintessentially north Queensland vista of cane fields against a backdrop of the hinterland and its namesake peak from a rustic cellar-door bar. The range of gins are distinguished by local botanical ingredients or mix it up with a beer or cocktail. They offer tasty grazing boards too.
Grant Street Kitchen
Umbrella-shaded streetside tables are in hot demand at cute artisan bakery-café Grant Street Kitchen. That’s thanks in part to buttery Parisian-style croissants, while credit also goes to flaky pastry pies that pay tribute to local ingredients. Sushi bowls and bircher muesli pots cater for the wellness warriors but few can resist the vibrant display of baked sweet treats.
The Court House Hotel might be Port Douglas’s oldest pub, but the bistro menu is modern offering vegan bowls and fish tacos, burgers and classic fish and chips. Better known as ‘The Courty’, the pub sports a heritage Queenslander façade and wide verandahs inviting you to linger over your lunch, sinking a beer or a piña colada slushie while you’re at it.
Serving locals and travellers for over 25 years, Salsa is perched on Wharf Street with views out to the Coral Sea. Pair a tropical cocktail with a selection from the creative food menu which takes a something-for-everyone approach. Fresh line-caught fish is a no-brainer or try the creole jambalaya, Thai chicken spring rolls or linguine with local red claw and chilli.
Oaks Bar and Kitchen
Many of the ingredients for the authentic Thai food of former Longrain chef Ben Wallace and his wife Rachael Boon are grown onsite in their permaculture garden. The chef’s table lunch is a leisurely affair, segueing from egg-net salad with fiery Isaan sausage to paperbark-smoked chicken thigh with fermented shrimp and landing at a yellow goat curry.
Beechwoods Milk Bar
At family-run Beechwoods, the coffee is reliably good and the fare while simple is super tasty. There’s an all-day menu of breakfast favourites, fresh-made sandwiches, proper, old-fashioned burgers and delicious homemade cakes. Time a visit with a wander through the Mossman Markets, held each Saturday beneath the giant rain trees from 7am-1pm.
It’s essential to stay hydrated in Queensland’s balmy tropics. Happily, Silky Oaks Lodge has drinks covered. Signature drinks at sunset and matched wines with dinner are included.
Extending out into the rainforest treetops, the open-air Jungle Perch delivers bird’s eye views of the Mossman River, making it the best place to enjoy a drink and watch the waters flow by. Relaxed, canvas occasional chairs make it an easy spot to contemplate the day.
A list of premium Australian wines complements a swagger of local beers including Hemingway’s tropical ale, while gin and tonics take on a new twist with a menu of locally produced small-batch spirits. For Baillie Lodges friends, the exclusive Baillies 9 gin is ready to pour.
Guests at Silky Oaks Lodge ease into dinner with sunset drinks and snacks served in the lounge or in the Jungle Perch, with its prime positioning over the Mossman River. Enjoy the day’s signature cocktail or a refreshing tropical ale.
Chef Mark Godbeer has been at the helm of the kitchen at Silky Oaks Lodge since 2019. He moved from Baillie Lodges sister property Longitude 131° in the Red Centre so it was a real ‘green change’ for his life and work in swapping the outback for the rainforest. For Mark it’s been a thrill to discover the diversity of tropical produce on offer which translates perfectly to light, refreshing menus on the plate. The lush Kitchen Garden bears the fruit of Mark’s hard
work and tropical inspiration, and is filled with all the ingredients ready to be picked just moments before serving. ‘We like to work with super fresh produce which suits the climate and it’s great to work with Ange Constable at Eats Shoots and Leaves at Port Douglas, with Darryl and Di at Daintree Exotics for tropical fruits, and for all our natural yogurts and cheeses we work with the Watson family at their beautiful biodynamic Mungalli Dairy on the Atherton Tablelands’, Mark said.
The rainforest is our grocery store, pharmacy and hardware – everything is here, you just need to know where to go shopping.Cameron Buchanan First Nations guide, Mossman Gorge
I flip-flop to breakfast in The Treehouse Restaurant, a venue of such buoyancy it feels tethered, cantilevered towards the rainforest, as if about to float into the heart of country and the very beginnings of time.Susan Kurosawa The Australian
As I sit in the dining room, watching the emerald trees fade to black, I'm not hearing traffic anymore. Just the breeze dancing in the rainforest and the Daintree singing to me.Kirsten Galliot Qantas Travel Insider
Set beside the jade waters of Mossman River, Silky Oaks Lodge has reopened to the world with Head Chef Mark Godbeer’s unique twist on native flavours in the spotlight.Anna Bowles Travel + Leisure