Pinetrees Lodge has one of the oldest restaurants in Australia. Our present Executive Chef, Alasdair Nicolson, started in December 2013. Al worked for 8 years at Sydney’s iconic Grand National, which was a ‘One Hat’ restaurant for 5 years before simplifying to a ‘Two Schooner’ gastro pub. Al’s knowledge of Modern Australian, British and European cuisine is exceptional, and his blending of flavours and textures creates dishes that are relaxed, light and clean. Al is assisted in the kitchen by Kevin Davis and Brad Dias who have worked at some of Australia’s best restaurants including Southern Ocean Lodge and Lizard Island. Pinetrees is currently ranked the no. 2 restaurant on Lord Howe Island in TripAdvisor.
Pinetrees’ signature ‘fish fry’ dinner has been served for over 70 years – it’s a famous Lord Howe tradition. It was once deep-fried kingfish and chips but has evolved into 5 courses of indulgence, including soup, sushi, sashimi, beer battered kingfish and chips, beautiful salads, a buffet of amazing desserts, followed by fine Australian cheese. It’s simple food done to perfection. The weekly ‘wine match’ dinners are also a memorable experience, starting with sunset champagne and canapés.
Pinetrees hosts a variety of food events. Their Food and Wine Weeks, often with visiting celebrity chefs, teach guests about stocks, sauces, marination, spices, meat, fish, bread, pastries and sugar. In the evening, guests taste James Halliday’s favourite wines of the year and compare variations in style and character from different wine regions. Their Wellness Weeks offer ‘wholefood’ options at dinner every night and cooking classes during the day. All food and wine events are open to outside guests.
Pinetrees is open for lunch and dinner every day and they’ll gladly drop you home after dinner. Bookings are essential. Please call (02) 6563 2177.