Subscribe
Josh Niland’s Bold New Menu For Catseye Pool Club Is A Masterclass In Island-Style Dining
Picture yourself poolside dining on world-class fare at Hamilton Island's chicest new venue.
Hamilton Island’s highly-anticipated newest luxury retreat, The Sundays, has us officially dreaming of an island getaway. Set to open on April 24, 2025, bringing with it an elevated poolside dining experience—Catseye Pool Club. With celebrated Australian chef Josh Niland and his wife, Julie at the helm, the menu is designed for long, sun-soaked meals that celebrate the finest Aussie produce in a relaxed yet refined setting. And now we have our first look at what we can expect.
Gone are the days when poolside fare was limited to a choice between soggy nachos or a a dry beef burger. Picture yourself poolside indulging world-class fare—best enjoyed between refreshing dips. With the breathtaking backdrop of Catseye Bay, the crystal blue waters and powdery white sands as the backdrop, it doesn’t get much better than this.
The menu showcases a vibrant mix of land and sea, featuring dishes designed to be shared. “Whilst ‘family style’ or ‘share style’ dining is very much a way restaurants have operated for many years, the Catseye Pool Club approaches its menu with each item very much designed to be enjoyed as a whole table, with all the trimmings coming with each dish,” explains Josh.
Highlights include seafood at the fore, because of course, with Eastern Rock Lobster served with floury white bread rolls, tarragon mayonnaise, salted butter, and a zesty salted chilli condiment. For heartier fare, guests can indulge in a Roast Heritage Sommerlad Chicken with slow-cooked zucchini, tomato and grilled bread salad, and chicken fat roast potatoes with garlic aioli.
A showstopping dish for the whole table, the Hand Line Caught Coral Trout baked in salt pastry is served alongside vadouvan roast cauliflower, garlic saltbush, pickled sultanas, and a decadent finger lime butter sauce and we’re salivating at the very thought of it. For the carnivores, the Coppertree Farm Grass Fed Beef Rib Eye is designed for four, accompanied by CPC fries, black garlic béarnaise, and a ginger-shallot relish.
With an exclusive breakfast menu and Queensland-inspired cocktails by Saint Peter’s Bar Director Sam Cocks, Catseye Pool Club is set to be the island’s most sought-after dining destination—perfectly capturing the essence of an endless summer.
“The menu is still undergoing final deliberation, but guests can expect beautiful fresh pastries made by the team, ‘CPC’ Spanner Crab Royale, and Coconut & Verjuice Honey Bircher,” explains Josh. “Beyond the menu, Catseye Pool Club embodies the ethos of The Sundays —a place for relaxation and reconnection. “It’s about creating an atmosphere where everyone can detach, unplug, and simply enjoy being together.”
“Opening The Sundays and Catseye Pool Club is a hugely exciting milestone for the team at Hamilton Island and I couldn’t be prouder”, says Nick Dowling the CEO of Hamilton Island. “Together, The Sundays and Catseye Pool Club underscore our commitment to making Hamilton Island “Australia’s Tropical Island”, offering world-class accommodation, dining and hospitality to all visitors to the heart of the beautiful Great Barrier Reef.”
Crafted by the same team behind the iconic Qualia, The Sundays embodies effortless luxury with a relaxed, family-friendly feel. Take in breathtaking views of Catseye Beach from your private balcony or the beachside pool, or step outside to explore one of nature’s most stunning playgrounds—right at your doorstep.
Bookings for The Sundays are open now.
If you loved this first look at Josh Niland’s new menu for Catseye Pool Club and you’re keen to book your next getaway why not check out all the latest travel news and deals or explore more of Australia’s best new luxury hotels.
Subscribe
