A rich curry made with freshly caught reef fish, turmeric, chili, and coconut milk — influenced by both Indonesian and Northern Australian styles. ¹⁾

Snapper fillets marinated in tamarind paste, ginger, and lime, then grilled over open flame for a perfect sweet-sour crust. ²⁾

Tender local seaweed tossed with shredded coconut, lime juice, and chili — refreshing, mineral-rich, and bright. ³⁾

Coconut crab gently steamed and then drizzled with a fragrant butter infused with lemongrass and native lime leaves. ⁴⁾

Barramundi fillets wrapped in banana leaves with garlic, chili, and shallots, then baked until tender and aromatic. ⁵⁾

Skewers of marinated seafood or chicken grilled over coals and served with creamy peanut sauce and a touch of tamarind. ⁶⁾

Steamed jasmine rice cooked with coconut milk and zest of kaffir lime — the perfect accompaniment to island curries. ⁷⁾

Octopus flash-fried with chili, garlic, and soy — chewy, spicy, and full of oceanic flavor. ⁸⁾

A spicy relish of grated green papaya, chili, and lime, often used as a topping for grilled fish or rice dishes. ⁹⁾

Fresh tuna chunks marinated in turmeric, lime leaves, and coconut oil, grilled until smoky and golden. ¹⁰⁾

Spiny lobster cooked in coconut milk with ginger, curry leaves, and galangal — a decadent seafarer’s dish. ¹¹⁾

Sliced breadfruit grilled or fried until crisp, sprinkled with sea salt and served with a chili-lime dip. ¹²⁾

Pearly sago cooked in coconut milk and palm sugar syrup — silky, sweet, and a nod to nearby Indonesian desserts. ¹³⁾

Bananas grilled in their skins, drizzled with wild honey and lime juice — simple, smoky, and sweet. ¹⁴⁾

A light seafood broth made from reef fish bones, lemongrass, and seaweed — clear, aromatic, and deeply restorative. ¹⁵⁾