DESCRIPTION
Fly south from Broome on this spectacular adventure to the award-winning Eco Beach Resort. Be amazed by the intricate patterns of the land and sea, looking out for all kinds of wildlife, like manta rays, dugongs, and snubfin dolphins!
Once you arrive, indulge in a delicious à la carte lunch at Jack’s elevated restaurant, served with a complimentary glass of wine, beer, or a soft drink. After lunch, you’ll have plenty of time to relax in the hammocks, take a dip in the ocean or the infinity pool, go for a sea kayak, or simply enjoy a leisurely walk along the beach. This is the perfect way to experience Eco Beach’s natural beauty before flying back to Broome.
2025 Jack’s Restaurant Lunch Menu
Mediterranean-Spiced Grilled Chicken Sandwich
Mediterranean-spiced grilled chicken, sustainably sourced, paired with fresh avocado on toasted Turkish bread. Layered with house-made aioli, crisp lettuce, Swiss cheese, vine-ripened tomato, and red onion. Served with a side of locally sourced sweet potato fries.
Falafel Wrap
House-made falafel with creamy tzatziki and a fresh garden salad, wrapped in soft flatbread. Served with a side of taro fries, offering a wholesome and plant-based option for a sustainable meal.
Fish Tacos
Fresh beer-battered barramundi, responsibly sourced, served in soft tortillas with crisp lettuce and house-made mango salsa. Accompanied by your choice of house tartare or spicy chipotle sauce. Served with a side of sweet potato fries.
Classic Waldorf Salad
Crisp apples, celery, and walnuts tossed in a light, creamy dressing, served on a bed of fresh, locally sourced mixed greens and garnished with grapes. Enhance your salad with optional add-ons: grilled chicken, prawns, or blue cheese, all responsibly sourced.
Philly Steak Sandwich
Thinly sliced, quick-seared steak, ethically sourced, served on toasted Turkish bread with roasted capsicum, caramelized onion, and melted Swiss cheese. Served with a side of taro fries, made from sustainably grown ingredients.
Pan-Seared or Beer-Battered Barramundi
Pan-seared or beer-battered barramundi, responsibly sourced, served with sweet potato fries, a fresh house salad, and house-made tartare sauce. Garnished with lemon and lime for the perfect eco-conscious finish.
Roasted Pumpkin and Quinoa Salad
Tender roasted pumpkin, combined with fluffy quinoa, fresh herbs, and a tangy lemon dressing. Garnished with creamy Persian feta and toasted seeds for added texture, this vibrant salad is made with locally sourced ingredients for a wholesome, sustainable dining experience.
If your preferred date is unavailable, please contact us at tours@frontierhelicopters.com.au, and we’ll do our best to accommodate your request.
