On Hamilton, the Whitsundays' largest inhabited island, guests can eat and drink at a variety of restaurants and bars. Virtually all of them are managed by the Hamilton Island consortium, whose owners, the Oatley family, made their millions out of wine. The Oatleys are keen to further the island's reputation for quality wining and dining—recruiting big-city chefs, improving supply lines, scheduling epicurean events, and adding to the island's vast central cellar and produce store. Opportunities for young guns to work their way up through Hamilton's hierarchy, training under culinary heavyweights, bring a continuing stream of fresh talent to the island. The bad news? Staff don’t always stay and as a result, food and service standards can be inconsistent—and as there’s a virtual monopoly on dining options, prices tend to be steep.
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