Sipping cocktails at coca chu restaurant

The beautiful coca chu restaurant

Hamilton Island's coca chu restaurant

I’m ashamed to say that it has taken me a month to get to coca chu. Having said that, I have enjoyed Executive Chef Adam Woodfield’s gorgeous food a few times, including at a sensational beachside dinner at qualia’s Pebble Beach. But (not for lack of trying) I’ve never walked in the door.

That changed recently when, after sundowners, a group of us decided to treat ourselves, and headed to coca chu for dinner. First up was cocktails outside on the deck, which overlooks the Main Pool at the Resort Centre, with some betel leaf starters. I could have stayed there all night on the sofas and cushions. But we did go inside the restaurant eventually to our table on the balcony, eyeing up the fabulous bird cage light fittings on the way.

It would be fair to say that our eyes were bigger than our stomachs. We started with the famous son-in-law-eggs, five spiced quail and spicy corn fritters. That blended its way into the chicken and crab salad, the caramelised beef rib, the twice cooked duck…you get the picture! I can’t forget the chilled cucumber spears for a refreshing palate cleanser.

What can I say, I loved it all!