Hayman Island’s ‘other’ side: Beach-side with the birds

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Hayman Island will always bring to mind images of seaside opulence, but there’s more than just white sand and water. Words by Georgia Rickard

You might say that a main pillar of a luxury holiday involves having the freedom to do whatever you want, but on Hayman Island, that is not quite the case.

 

Admittedly, the staff here will go to almost any length to make sure you’re satisfied with island proceedings – private butlers, personalised hand-made chocolates, ‘room’ service delivered to any location on the (wild, untamed) island – but in every suite of the resort there is a small card, which comes with a request: please, keep your windows and doors closed when not in-room. Otherwise, the sign explains, you might find yourself with a panicked bird in your suite.

 

But Hayman insiders know better.

Seaplane on Whitehaven

Take ‘er down, captain: Charter flights to the Island are available

For although birds may find themselves accidentally indoors on the odd occasion – and there are dozens of species to be found on the island, from kookaburras to graceful white swans – there is also one specimen of bird who has decided that visits indoors are actually quite a rewarding experience. The cockatoo, a decidedly confident creature, has been the subject of several reports over the years from guests who have returned to their rooms to discover a yellow-crested intruder in their space. And why? Because they have developed a taste for the excellent vodka on offer in the mini bar and have thought themselves to raid it. (Indeed, they have even learnt how to unscrew lids.) It would seem even the birds here have a taste for the finer things in life.

Hayman Island Aerial

Hello, beautiful: Hayman is the northern-most of the 74 islands in the Whitsundays

But such is the beauty of Hayman Island. The resort here is as luxurious as you could want, attracting everyone from Tony Blair and Rupert Murdoch to Elton John and Mariah Carey, but the island itself remains firmly a construct of nature. Positioned at the top of the Whitsundays – it is the northern-most island of all 74 – and home not only to one of Australia’s most awarded luxury stays, but to a thriving natural ecosystem including swarms of butterflies, migratory dolphins and whales, turtles, swamp hens and as is befitting of an island off the Great Barrier Reef, a stunning underwater world.

Langford Island

Langford Island’s narrow split brings a whole new meaning to skinny dipping

It’s also home to the endangered Proserpine Rock Wallaby, confirms Hayman groundskeeper Doug Van Wyk Smith, a Steve Irwin-type character with as much observable passion as he has knowledge. “Only some 600 or 700 or so are left in the world, and pretty much half of them are here on Hayman," he explains. (A boat ride that afternoon to one of the island beaches seems to prove his claim: as we beach, we sight two dashing madly away up rocks while a third remains, watching the spectacle. Later, I catch another demolishing a newly-planted aloe succulent, blissfully unaware of being observed.)

Rainforest on Hayman

Natural contrast – Lush rainforest blankets the island

The property is self-described as a ‘luxury nature-resort’, a variation of the theme it has been offering since first opening as a fishing retreat in the 1930s, and it is an effective summation of the island experience. There are 209 rooms – although upcoming renovations will see this scale back to 160 – but privacy is easy to maintain, much of which can be attributed to some remarkable landscaping. The gardens, created by Jamie Durie (who rebuilt them post-Cyclone Yasi), are a well-behaved jungle of lush ferns and tall, tropical palms; providing much in the way of creating the sense that this is a hidden place; enclosed well away from the demands of regular life.

Hayman Island Resort Aerial

Green-eyed envy – Aerial of the must-see island resort

And that is the real luxury of Hayman. Resorts can pop up almost anywhere; filled with accommodating staff and excellent food, but it is impossible to replicate nature’s magic in a location. Like the rest of the Whitsundays, which remain almost entirely untouched (only seven of 74 islands have undergone development), it is the sparkling waters, the scrubby gum trees and the velvet green of the hills of this place that are its most endearing features.

Hayman pool pods

Slip, Slop, Slap, Nap – Hayman’s pool pods

No doubt it was these attributes that attracted international conglomerate One&Only – who have a portfolio of high-end properties including Dubai’s One&Only The Palm and the Ocean Club in The Bahamas – to the island. They have just announced that Hayman will undergo $40 million worth of renovations over the next few months, before re-launching as One&Only Hayman Island in April next year, complete with a beauty salon, upgraded gym, a new adults-only pool and lounge, and a One&Only health spa. But the resort will retain its personality, Hayman spokesperson Anna Guilan is quick to stress – “none of [Hayman’s unique attributes] will change.

 

One&Only will provide global expertise and ensure that we are well-positioned on the global stage for future." The cockatoos, no doubt, will be glad to hear it.

Once you’ve landed

From Whitsunday Coast Airport (just outside Proserpine) you’ll need to take a taxi or shuttle to Airlie Beach. From there, Hayman is a 55-minute boat ride away, costing $210 per adult.

 

Alternatively, you can take the launch directly from Hamilton Island’s Great Barrier Reef Airport. The cost is $290 per adult.

Sailing at Hayman

Orinoco Flow: Sailing at Hayman

The boat ride includes soft drinks, alcohol and light refreshments on the way there and drinks on return. Pack seasick tablets just in case, it can get rough.

 

Or for something special, why not charter a seaplane from Hamilton Island. The 15-minute one-way transfer costs $790 for the six-seater, or $1590 for the 10-seater. Helicopter transfers are also available – enquire with Hayman Island Resort directly.

Staying there

Room rates start from $590 a night for a one bedroom pool room, including breakfast and on-island activities. ‘Festive’ room rates (21 December – 5 January) are higher, from $649 a night.

Playing there

– Request a fresh coconut (or three!) ahead of your arrival. They’re not on any menus, but the island’s 1500 palm trees are denutted each fortnight, producing around 800 coconuts which, if not drunk, are simply put on the mulch pile.

Great Barrier Reef around Hayman

Beauty and the Reef- Hayman is an ideal Great Barrier Reef destination

– Join a complimentary nature walk with Hayman groundskeeper Doug, if one is running. He does them purely for enjoyment, and after eight years on the island he’s full of information about its wildlife and bush.

 

– Take a hike along one of Hayman’s walking trails. The entire island is accessible to guests, and the lookouts are beautiful.

Lennox Hastie’s one-night only dining experience on Great Barrier Reef

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InterContinental Hayman Great Barrier Reef marks its 75th anniversary in style.

InterContinental Hayman Great Barrier Reef is marking its 75th anniversary year with an exclusive dining experience led by hatted chef Lennox Hastie on 17 July. Guests will dine under the stars on the sugar-white sands of Hayman Island for the bespoke five-course feast, which will be paired with The Balvenie Single Malt Scotch Whiskies.

Hastie says the pop-up kitchen will emulate the fire-cooking techniques on show at his hatted restaurant Firedoor, which opened in Sydney a decade ago.

Chef Lennox Hastie

Chef Lennox Hastie melds together traditional cooking techniques and natural ingredients.

The chef also has Gildas, a wine bar inspired by his stint at Asador Etxebarri in San Sebastian, which is ranked as No. 2 on the World’s 50 Best. Hastie learned how to master the barbecue in the Basque region of Spain and says he’s looking forward to sharing this “primal and immersive experience”.

Hastie says cooking is always about context, “the environment and the climate shaping not just what we cook, but how we cook”.

“While we have been patiently ageing some beef in The Balvenie whisky for the last 300 days, some of the dishes will celebrate fish from the reef, and tropical fruits like pineapple and finger lime as well as native succulents,” says Hastie.

Hayman Island dining experience

The pop-up kitchen is set in the picturesque Hayman Island.

In addition to its series of culinary collaborations, InterContinental Hayman Great Barrier Reef is offering a series of dedicated events and experiences throughout 2025, including: a History Room showcasing Hayman’s origins as a fishing club in the 1930s; and a 75th anniversary Travel Offer starting from $525 per night. There’s also a Fashion Partnership where guests can book their wedding at the resort and receive a Vera Wang gown worth $10,000.

Hastie says the natural setting of Hayman Island is the perfect backdrop for his fire-driven philosophy. The resort’s recent renaming highlights the island’s proximity to the Great Barrier Reef, which Hastie says he feels a personal connection to.

“The Great Barrier Reef is a place where nature’s raw power and fragility coexist. It’s where I learnt to scuba dive, which I find an incredible escape, and I often find myself cooking on its beaches. My father is originally from Queensland, and one of his relatives, Ernest Bauer, once owned nearby South Molle Island, where one of the bays is still named after the family.”

InterContinental Hayman exterior

InterContinental Hayman’s allure is timeless.

Hastie says he has sourced “beautiful reef fish” from the waters off Hayman from local fishermen. Hastie says “storytelling and connection” will be at the heart of the 17 July event, where he will push the boundaries of cooking over fire, which he showcases in the Netflix series Chef’s Table: BBQ.

“The Balvenie has always been deeply committed to traditional craft, which resonates with the way that I cook over fire. Bringing this philosophy to Hayman Island felt like an opportunity to create a magical dining experience in one of Australia’s most spectacular locations.”

“Guests will see, smell, and hear the crackle of wood and the subtle dance of fire as we celebrate ingredients. I hope they leave with a deeper appreciation for the craft behind what’s on their plate and in their glass: the years that it takes to produce a cask of The Balvenie whisky, and the care and the detail involved in cooking with fire,” he says.

Hastie says he believes special events like this one-of-a-kind dinner highlight the richness and diversity of Australian produce and landscapes. “It is an invitation to visit our country and celebrate our unique regional stories,” he says.

fire-driven cooking technique

Lennox is committed to advocating for his fire-driven culinary philosophy.