Set on the sand beside qualia's infinity-edge pool, Pebble Beach serves lunch through the afternoon and shifts into the resort's signature dinner service as light fades. The kitchen, led by Executive Chef Doug Innes-Will, works contemporary Australian cuisine with an Asian lean and European technique, drawing on produce grown on the island and sourced from Whitsunday farmers and regional Australia. A six-course tasting menu anchors the evening offering, paired where guests choose with wines from a sommelier-compiled list of Australian and imported labels. Cocktails are served poolside earlier in the day.