THE DISH
Island-side Penang Duck Curry
Combining incredibly tender slow-cooked confit duck legs with the authentic Penang curry fragrances of lemongrass, kaffir lime and coconut, this selection is arguably the island’s top choice twilight delight. Be sure to pair it with fine sharables like mapo tofu, tuna tataki… And save room for coconut ice cream or custard bao buns – very indulgent!
THE CHEF
Sanjay Singh
Originating from New Zealand with Fijian-Indian heritage, Sanjay has more than 30 years of culinary experience. In that time, he has developed a passion for creating Asian, European and Pacific Island specialities. Based on his multicultural experience on both a personal and professional level, Sanjay’s goal at Kingfisher Bay Resort is to create a new island-style flavour, incorporating the cuisines of the Asian and Western worlds.
“Save room for coconut ice cream or custard bao buns – very indulgent!”
THE RESTAURANT
Dune Restaurant
Kingfisher Bay Resort provides a well-rounded Queensland island getaway with well-curated culinary journeys immersed in World Heritage-listed paradise. And its latest offering, Dune Restaurant, takes guests through an aromatic, Asian fusion adventure. Expect sweet, salty and spicy selections – you’ll find decadent dumplings, fragrant curries and sizzling stir fried meats as well as noodle dishes packed with authentic flavours.
Our thanks to Sanjay and Kingfisher Bay Resort, K’gari/Fraser Island
