Just 40 people are permitted to camp on this idyllic island at any one time.
Australia is home to many spectacular national parks. From the vast Uluṟu-Kata Tjuṯa National Park to the lush Daintree, a diverse range of landscapes offers unique experiences for nature lovers, adventure seekers and cultural enthusiasts alike. Australia’s largest island national park, Hinchinbrook Island, offers verdant peaks, golden shores, expansive mangroves and cascading waterfalls just waiting to be explored.
Where is Hinchinbrook Island
This lush island lies approximately eight kilometres offshore. (Image: Tourism and Events Queensland)
Hinchinbrook Island is located in Tropical North Queensland on the Cassowary Coast Region. Sitting between Cardwell and Lucinda, it’s separated from the north-eastern coast of Queensland by the narrow Hinchinbrook Channel and lies approximately eight kilometres offshore.
How to get to Hinchinbrook Island
The Thorsborne Trail is one of Queensland’s great multi-day hikes. (Image: Tourism & Events Queensland)
You can reach Hinchinbrook Island by an approximately one-hour ferry ride from either Lucinda or Cardwell, or by private vessel. Absolute North Charters offers daily ferry rides from Lucinda to the northern and southern ends of Hinchinbrook Island as well as from Cardwell to Ramsay Bay – the northern access point for the Thorsborne Trail. There are no cars on this 393 kilometres-squared island, so the main way to get around is either on foot or by boat.
Things to do on Hinchinbrook Island
This uninhabited destination welcomes a maximum of 40 hikers and campers at any one time and is a playground for wildlife and nature enthusiasts.
Thorsborne Trail
The hike takes you to secluded beaches. (Image: Tourism and Events Queensland)
The hiking season runs from 1 March to 31 December each year, and the 32-kilometre Thorsborne Trail is both the island’s most popular activity and one of Queensland’s greatest multi-day hikes. The hike takes you through lush rainforests, past mangrove swamps, over rocky headlands and to secluded beaches. Reaching an elevation of 939 metres, this challenging hike typically takes three to five days to complete. However, it can be done in a single day, with an average walking time of around eight and a half hours from start to finish.
There are designated camping areas with toilets along the way and a maximum of two nights’ stay per site for $7.25 per person per night. Permits and campsite bookings are required and can be obtained through the Queensland Parks and Wildlife Service.
Those who don’t want to commit to the entire hike can choose to undertake a specific section. The Ramsay Bay to Little Ramsay Bay route spans five kilometres of rocky headlands and sandy beaches, while the 4.8-kilometre Ramsay Beach to Nina Bay walk, which includes a rocky ascent of Nina Peak, offers rewarding views stretching over Missionary Bay.
It’s worth noting that dogs are not allowed on the trail, and to make sure to be aware of saltwater crocodiles and marine stingers. Check the QWildlife app for recent crocodile sightings.
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Zoe Falls
Zoe Falls is one of Australia’s most beautiful natural pools. (Image: Tourism & Events Queensland)
Also accessible via the Thorsborne Trail is the spectacular Zoe Falls, one of the most photographed spots on the island. A cascading series of waterfalls flows into a crystal-clear freshwater pool that’s surrounded by rainforest.
At the top of the falls, you’ll find a stunning infinity pool with pristine waters, perfect for a refreshing splash, along with sweeping views of Zoe Bay and the Coral Sea. Access to the pool requires a short but steep climb from the base of the falls.
Those not wanting to undertake the full Thorsborne Trail hike can access the falls via a 30-minute walk from the Zoe Bay campground. There are picnic tables at the site for a post-swim snack.
Wildlife and bird watching
The island offers excellent opportunities for wildlife spotting. Keep a keen eye out for endangered dugongs and turtles, saltwater crocodiles, and a variety of seabirds such as Brahminy Kites, honeyeaters, and White-breasted Sea Eagles.
Rachael Thompson is Australian Traveller's Evergreen Editor and Hotel Addict. She's responsible for the foundational content on AustralianTraveller.com, helping to manage and grow the brand’s destination guides. With a background in design and travel media, Rachael is dedicated to curating content that is as much informational as it is beautiful. She began her career at Belle magazine, before taking up editorial roles at Homes to Love and Bed Threads. When she's not writing, editing or optimising content, Rachael enjoys exploring the city's newest restaurants, bars and hotels. Next on her Aussie travel wish list is Lord Howe Island.
From poolside bites and tasting flights to seafood plates and dry-aged steaks, a foodie adventure on Hamilton Island is worth every bite.
Hamilton Island’s sun-lacquered shores have long magnetised travellers craving an escape from reality. But what’s less expected – and more interesting – is just how assuredly this Whitsundays idyll delivers on the culinary front. Dialling up the flavour as much as the barefoot allure, the Hamilton Island food scene offers world-class dining and drinking options, spanning slick fine-dining moments to just-caught seafood served within sight of the sea. Let’s dig in.
Catseye Pool Club
Catseye Pool Club offers stunning beach views. (Image: Kara Rosenlund)
Framing the electric blues of Catseye Beach from The Sundays hotel, Catseye Pool Club is Hamilton Island’s latest culinary prodigy. Shown to our table, we thread through rattan chairs, Zellige tiles and tumbling greenery that opens up to Coral Sea shimmer.
The poolside restaurant is the brainchild of Sydney-based chef duo Josh and Julie Niland, who have brought their relaxed yet elevated dining ethos north. The menu – designed to bring people together – is made for sharing, each hero ingredient orbited by a palette of sides to mix, match and layer as you please.
My thyme cocktail – woody with scotch, lifted by lime leaf – pairs perfectly with the charcoal grilled prawns entree, which is served with tumeric and lemongrass marinade, macadamia satay sauce and a thai-leaning sour green mango salad. Each forkful lands differently, but all are a delight. Then comes the coral trout. True to Josh Niland’s ‘scale-to-tail’ philosophy, the fish is presented whole in a theatrical crescent, a tiny fork stuck into its cheek in a nod to Niland’s declared prize cut. Ribbons of zucchini resembling gauzy curtains bring brightness and snap, while kasundi lends depth and warmth. It’s tongue-tantalising, special occasion dining with humanity.
Sails Restaurant
Settle into casual poolside dining. (Credit: Nikki To)
A more casual poolside dining scene awaits at nearby Sails Restaurant, where Eastern Mediterranean flavours are dished up with an island twist. Chermoula chicken skewers and barramundi souvlaki lie on the more filling side of the menu, while the sumac squid and stone-bread flatbread with za’atar – arriving alongside pomegranate molasses, beetroot hummus and crushed macadamias – are perfect light bites after a dip in the pool. And don’t miss the garlic lemon scallops.
The setting is equally part of the draw. Sunlight floods the high-ceilinged dining room, while outdoor tables look out across the glittering expanse of Catseye Beach. Holidaymakers in oversized sunglasses sip spritzes beneath umbrellas, the gentle clink of plates mixing with splashes from the adjacent pool. It’s the kind of place you’ll want to linger long after lunch.
Bommie
Head to the Hamilton Island Yacht Club for a taste of Bommie. (Credit: Nikki To)
Tucked into a sleek curved wing of the Hamilton Island Yacht Club, Bommie delivers experiential fine dining with a sense of occasion. Led by award-winning Executive Chef Ryan Locke, the seasonal menu champions local and native Australian ingredients whipped up into a modern display of creative precision.
Inside the dim-lit dining room, guests can choose between the Tasting Menu or Chef’s Signature Degustation. Sourdough with pine oil sets the tone for the six-course tasting menu, beautifully presented in a bed of pine needles alongside smoked paperbark butter. I love how the squid ink choux pastry is served with flavour-popping native finger lime, which our waiter encourages us to eat caviar-style. Standout moments continue with the wattle-seed-crusted venison elevated by red fruit and pickled beetroot swirls; the meat is perfectly pink in the middle and an homage to the island’s history as a deer farm.
Pebble Beach
qualia Resort guests can dine at Pebble Beach. (Credit: Lean Timms)
Exclusive to qualia Resort guests for lunch and dinner, Pebble Beach is Hamilton Island’s most serene expression of seasonal island dining. Ocean-facing chairs dot a timber deck that spills straight onto the resort’s private beach, while crystalline turquoise waters stretch to meet distant islands – a scene far prettier than any postcard could capture.
The recently refreshed menu doubles down on seasonality and bright, layered flavours. While the more substantial T-bone steak with hazelnut honey carrots tempts, we go lighter: Coffin Bay oysters with Champagne foam and keffir lime dust kick us off splendidly, followed by Byron Bay burrata served with balsamic and caramelised figs. The fennel and orange salad topped with succulent grilled chicken is utterly delectable, but it’s the zingy, oh-so-fresh soft shell fish tacos that I can’t stop thinking about. It all goes down a treat with a glass of delicate Charles Heidsieck Brut Reserve Champagne.
Beach Club Restaurant
Book in advance for Beach Club Restaurant. (Credit: Nikki To)
A lunch or dinner table at Beach Club Restaurant is best booked in advance – and it’s easy to see why. Looking out over the hotel’s palm-fringed infinity pool, the restaurant spotlights elegant contemporary Australian cuisine with a stellar (also Aussie-leaning) wine list to match.
I am completely enamoured by the grilled Queensland prawns, which are brought to life with a smoked compound, local fried curry leaves and lime. Digging into the butter-soft lamb rump served atop pea ragout and parsley Paris mash feels like a warm, nostalgic hug. And dessert – vanilla bean ice cream drizzled with hot salted honey and apple gel – ends the night on a high note.
Expect warm and discreet service; our waiter Marco tells us that the tiny decorative starfish on our table are there to help the staff remember whether we prefer sparkling or still water, so they don’t need to bother us by asking multiple times.
Talk & Taste with Courtenay Morgan-Fletcher
Join this immersive wine experience. (Credit Eleanor Edström)
There’s more to Hamilton Island’s foodie scene than restaurant reservations alone. For wine-curious travellers seeking something a little more immersive, Beach Club has recently introduced Talk & Taste – a tutored tasting hosted by Bommie Assistant Manager and wine enthusiast Courtenay Morgan-Fletcher. Held twice weekly for a maximum of eight guests, the experience explores Australian wine culture through four thoughtfully selected drops paired with native-inspired bites.
We opt for the white wine and seafood option. Alongside pours from Eden Valley and Launceston, a nibbling platter arrives featuring sashimi, salmon roe, Mooloolaba prawn ceviche and palate-cleansing ginger. The seafood is pristine and pared back, allowing the wines to take centre stage.
The real highlight, however, is discovering just how nuanced winemaking can be. Courtenay speaks of viticulture as both art and science: harvest grapes a week too late and ripeness tips into ruin; plant the same varietal on different elevations and the sun, slope and water flow will shape entirely different expressions. Pinot noir, she explains, with its delicate skin and high water content, yields lighter fruit-forward wines, while thicker-skinned shiraz delivers depth and structure. I leave feeling fascinated and inspired by Courtenay’s evident passion.
coca chu
Get a taste of Southeast Asian flavours. (Credit: Nikki To)
Sweet and hot. Sour and salty. Dining at ever-popular coca chu is a sensation-swirling experience that’s not to be missed if you’re a sucker for punchy Southeast Asian flavours. Located at the Main Pool end of Catseye Beach, this lively hangout is all swaying lanterns, driftwood, high beamed ceilings and giant open windows that let in the balmy ocean breeze.
Drawing from hawker traditions, the grilled betel leaf is a neat, vibrant mouthful of chilli fried cashews and spiced beef. The tofu surprises – soft beneath a tumble of dill, mint and coriander, and glossed in moreish peanut sauce. The massaman curry is pure comfort: creamy, fragrant, fall-apart meat. It’s generous and expressive cooking that I, for one, cannot get enough of.
Marina Cafe
Take in harbour views and comfort food.
Sometimes, all you crave on holidays is a bacon and egg roll done properly and a creamy fruit smoothie. Boasting harbour views, an easygoing atmosphere and clean modern interiors, Marina Cafe is a popular local haunt for a reason. The casual menu lures families and couples alike with its all-day brekky, seasonal salads and sandwiches – from a roasted pumpkin bowl to prosciutto and rocket on herby focaccia.
The acai bowl, topped with toasted nuts and berries, is a refreshing start to my day. Whether you sit in or takeaway, it’s a good-vibes-guaranteed place to refuel before or after your Whitsundays adventures.
