Qualia Resort (pronounced kwah-lee-ah), the word means a collection of deeper sensory experiences. qualia the resort is a private world of sensory perfection on Hamilton Island, and the Oatley family’s world-class, boutique luxury resort. Each resort precinct has a personality all of its own, offering our guests the very best in service and amenities. 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. To complement the natural surrounds, Dennis Nona’s artworks adorn the walls and Freedman Rembel has furnished the interiors with fabrics and patterns inspired by nature.
qualia offers you the indulgent choice of 60 individual pavilions that have been perfectly nestled into the natural environment to complement the unique surroundings. All pavilions boast stunning postcard views either of the Whitsundays or the spectacular tropical bushland. Prior to qualia, Waddell was chef de partie at the 2 hatted Bistro Guillaume in Melbourne. Preceding his move to Australia, Waddell worked in his home town in Glasgow, Scotland with renowned chef, Paul Tamburrini. He held the position of sous chef at The Bistro, at One Devonshire Gardens hotel and the Georgian room in Cameron House, Loch Lomond. Both hotels were awarded the prestigious 3 AA Rosette rating. The peerless setting for dinner at the Long Pavilion is a horizon edged with encircling islands, backlit by the setting sun’s rays. Wines by the glass or bottle are served at qualia’s exclusive guest-only Long Pavilion and Pebble Beach wine bars, along with single-malt scotch, port and dessert wines.
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