A warm sea breeze swirls over the marina boardwalk and the lights of the resort glitter on the water, while above your table the clear night skies over the island sparkle. This unbelievably romantic setting can be enjoyed from all areas of the restaurant and bar as doors are folded back into an al-fresco dining experience.
On your plate, you have the choice of seafood straight from the reef along with a selection of other tropical delights, accompanied by beautiful fine wines and fresh cocktails. This is island style dining at its finest and an authentic celebration of tropical produce.
Boardwalk Restaurant & Bar has a deliciously vibrant tropical menu and fine wine selection. The Boardwalk Bar & Atrium has comfy lounge suites where you can enjoy a cooling tropical cocktail or snack. Head Chef Damien Reading’s mouth-watering winter menu includes tasty treats such as juniper-spiced duck breast with balsamic rhubarb compote and poached pear, or Baker’s Creek pork cutlet with rosemary buttered chats, baby spinach and beetroot relish. The gorgeous desserts include a salted caramel ice cream sandwich with dark chocolate sauce and white chocolate shavings, and black treacle pudding with sherry-poached wild figs and crème fraiche ice cream.
Head Chef Damien Reading joined the Peppers Blue on Blue Resort kitchen team with over 20 years’ experience in the food industry, serving as the Resort’s Sous Chef for several years until stepping into the role of Head Chef in June 2017.
Damien formed his love of the culinary life from his parents, who were involved in catering for weddings and functions. Damien began his career in Bundaberg as a kitchen apprentice. Once qualified, he went on to attain various kitchen roles in local Bundaberg establishments and gradually expanding his range and repertoire. During his time in Bundaberg, he was Food & Beverage Manager at the well-known 250-seat Grunskie’s seafood restaurant, and also succeeded as Head Chef at both The Spinnaker, a modern Australian bar and grill, and Numero Uno, an Italian Restaurant.
Damien is especially passionate about working with seafood and local North Queensland produce to create menus that showcase the best the state has to offer. He also enjoys fusion cuisine and creating modern dishes that surprise and delight diners with flavoursome combinations. He’s proud of the Boardwalk Restaurant & Bar team, who he says has gone from strength to strength in recent years in consistently producing outstanding quality cuisine.