Breakfast at Capella Lodge is a leisurely affair, the perfect way to kick-start a day of adventuring or relaxing on Lord Howe Island. Served in the Restaurant with the gentle morning sun reflecting on Mounts Gower and Lidgbird, guests choose from a daily juice or smoothie special, lodge-baked pastries and fresh fruits, followed by a choice from the à la carte selection. Espresso coffee and leaf tea provide the fuel for the adventures ahead.
Designed to fit perfectly with a day spent lounging by the wet-edge pool or out exploring the island, there are many options for lunch at Capella. Dine in Capella’s restaurant on a menu that includes fresh-caught fish and chips or arrange a walkers’ lunch or gourmet barbecue pack to enjoy at one of the many unspoilt beaches and secluded coves around the island. There are also several cafes and eateries to choose from in the main village.
Dinner at Capella is a daily-changing delight, with three course menus offering choice to cater for everyone’s tastes and perfectly balanced in both flavour and quantity. Fresh, regional produce is showcased in every menu, offering a light, island-style combination of flavours to refresh and invigorate.
During the day there’s espresso coffee and artisan teas, maybe an icy cold beer or glass of sparkling! In the evening, a generous selection of premium wines and spirits complement deftly mixed concoctions that taste of summer (or at the least never-ending spring).
Complimentary from 6pm, Capella’s open bar includes a range of fine Australian wines along with top-shelf spirits and locally crafted beers. A premium gin bar featuring local, Lord Howe Island gin is also on offer each evening.
Evenings are heavenly at Capella as guests sip on sunset drinks and savour canapés in the bar as the sun slips over the horizon from Gowers Terrace. It’s a magic time to reflect on the day and to share experiences with fellow guests.
The lodge is designed to encourage a relaxed ‘holiday house’ feel. Guests may help themselves to a drink and a snack from their in-suite bar to relax and enjoy with the view, a book or perhaps share with a mate.
After joining the Capella culinary team as a Chef De Partie early in his career, Dennis Tierney has now come full circle to man the helm as Executive Chef. Dennis began his career at hatted restaurant Fins in Byron Bay, before venturing down the coast and continuing his journey at some of the era’s big-name Sydney restaurants – including Aria, Bilsons and Bel Mondo. Returning to work on
Lord Howe Island, Dennis remained great mates with the Capella kitchen team. When the opportunity presented to rejoin the team as Executive Chef, Dennis leapt at the chance. Dennis brings to the table menus the reflect his global and local experience, with local produce including fresh seafood, foraged sea greens and kitchen garden harvests taking centre stage.
Capella ranks as one of Australia’s finest accommodations on one of the world’s most singularly spectacular and remarkable islands.Anthony Dennis Fairfax Traveller
Warm maritime currents from the Coral Sea endow this iconic island with a near perfect climate often likened to perpetual spring. The water remains is crystal clear and warm for swimming, snorkeling and diving, making marine activities a joy.
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With Capella Lodge as one’s own basecamp, guests take to walking tracks to explore subtropical forests and white-sanded beaches, discover remote rocky coves alive with magnificent birdlife or valleys brimming with ancient plants.
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A stay with Baillie Lodges is about the connection with the landscape, its culture and wildlife, a celebration of superb regional cuisine and luxury lodgings to sink into at the end of the day.
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