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  1. Oceania
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Rooms and Suites at Qualia

From 1,011 USD
Leeward Pavilion

Leeward Pavilion ( 969ft2 )

Imagine the Qualia Leeward Pavilion as a sanctuary. It has 33 rooms, each covering a lavish 90 square meters. Tucked away amidst lush tropical foliage,

From 1,799 USD
Windward Pavilion

Windward Pavilion ( 1292ft2 )

Imagine a haven perched on a tropical island where nature’s beauty takes center stage. At Qualia’s Windward Pavilions, luxury and serenity merge. There are 26


Just a stone’s throw off the Queensland coast, qualia sits in the heart of the Great Barrier Reef. Qualia can only be reached only a few hours by plane from international gateway cities on Australia’s east coast. Harmonious Architecture & Stylish Interiors qualia’s harmonious design is the work of Australian architect Chris Beckingham. His philosophy was to create a luxurious Australian retreat that stimulates the senses and draws the outside in.

The resulting design combines a unique sense of space, openness, and harmony. Set amongst native Eucalypts, each pavilion has been handcrafted from the finest imported and local timber and stone. Water Front Accommodation - From one-bedroom freestanding pavilions to the privacy of a secluded retreat, qualia offers three types of accommodation to suit your individual taste. 

The 60 spacious one-bedroom freestanding pavilions (Leeward and Windward) provide an indulgent space to relax in and unwind, with either a sundeck or private infinity-edge plunge pool. Or, there’s the uncompromising luxury and privacy of the Beach House with its own guest pavilion, private full-size pool, and breathtaking views. What’s more, accommodation includes all on-island transfers, including VIP Hamilton Island Airport/Marina transfers, plus access to your own two-seater electric golf buggy, allowing the rest of the Island to be explored at a leisurely pace, use of non-motorized watercraft, and beach drop-offs to selected local beaches on surrounding islands (bottled water provided).

Qualia’s two exclusive restaurants provide the ideal stage upon which the Executive Chef delivers his exceptional culinary talents to inspire your palette. You can enjoy the ultimate fine dining at the Long Pavilion or a more relaxed and casual experience at Pebble Beach.

"Long Pavilion" - Stunning sunset over the Whitsundays from Long Pavilion. The peerless setting for dinner at the Long Pavilion is a horizon edged with encircling islands backlit by the setting sun’s rays. The fiery reflection lights up the water as twilight turns to velvet night, and candlelight glimmers on polished timber and glass, highlighting crisp white linen napery. Enrich your dining experience at qualia with one of the exclusive 'talk and taste' events. Indulge yourself in Japanese culture, showcasing some of the finest sake matched with fresh Australian sashimi-grade fish. Stars of the casual modern Australian menu are the vibrant ocean-fresh flavors of the South Pacific region, innovatively paired with organic local produce. Qualia's Long Pavilion offers the finest Australian produce served in an approachable and uncomplicated fashion with a drink offering to match. Expect classics with exceptional meat, seafood, and produce. Qualia’s version of a more relaxed dining experience with a large menu featuring a broad offering to cater to a larger audience.

"Pebble Beach" - Sunshine glints off the water at Pebble Beach, and lapping waves set the mood for informal lunchtime dining at its relaxed and laid back best. Qualia's beachside contemporary dining restaurant. A celebration of the diversity of produce, culture, and cuisine. The most exclusive of the Hamilton Island restaurants for lunchtime dining, Pebble Beach highlights qualia’s island setting as shadows lengthen into the afternoon. The infinity-edge pool serves chilled cocktails. In the evening, Pebble Beach is transformed into qualia’s signature dining experience. Food is contemporary Australian cuisine featuring seasonal, sustainable, and ethical produce sourced from like-minded farmers, producers, and artisans. Dishes are produce and flavor-focused. Expect an Asian lean-to menu coupled with European technique and aesthetic. Each elegantly presented dish is a work of art, and Pebble Beach fine dining is complemented by premium Australian and imported wines from the restaurant’s superb sommelier-compiled wine list.

The Executive Chef, Mark Jensen, and his team have refined the Pebble Beach menu to showcase the marvelous produce available locally from the Whitsunday region, vegetables grown on the island, and those found throughout regional Australia. Offering Pebble Beach’s signature Tasting Menu, which features six courses. It is a culinary celebration worthy of any special occasion - one that can be exquisitely paired with matching Australian and international wines. Creating the ultimate elegant expression, balance of flavors, and presentation is the signature dining experience on Hamilton Island.

Qualia Executive Chef – Mark Jensen - Mark Jensen was raised in Queensland. From an early age, it has been inquisitive about the bounty of fresh tropical fruits and seafood uniquely available in the state. With an unwavering passion for fresh produce, Mark began his career in London and spent four years under the guidance of some of the most respected chefs in the United Kingdom. Upon returning to Australia, Mark joined Circa in Brisbane before returning to Lizard Island Resort's North Queensland roots.

After his time at Lizard Island Resort, Mark relocated to Brisbane with a new philosophy about maximizing flavor to balance the tropical Queensland climate. This philosophy shone through at Marco Polo in Brisbane, where Mark was Head Chef and decorated with two hats in three consecutive years by the Good Food Guide. Following Marco Polo, Mark held the executive chef's role at Spicers Peak Lodge and was awarded another two hats two years running. During his time in this role, Mark gained a deeper appreciation for local produce and the importance of working with ingredients that complemented a location.

After achieving acclaim in South East Queensland, Mark decided to return to Tropical North Queensland and worked in Cairns before returning to Lizard Island Resort. Following five years at Lizard Island, Mark has moved to the Whitsundays to continue his passion for fresh native Queensland ingredients. As Executive Chef, Mark has developed a menu that shows a synergy between the natural beauty of qualia’s landscape and an inherent respect for produce and producer. Mark’s philosophy for qualia is to ensure the dining experience is elegant yet remains simple, fresh, and a true reflection of the Great Barrier Reef and Whitsunday Islands' beauty.

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