Cuisine at Capella Lodge is designed to promote the pure taste of superb local and regional produce. A surprising harvest springs from this tiny, pristine island blessed with rich soils, bountiful waters and from Capella’s own kitchen garden.



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 and smoothie special, lodge baked pastries and fresh fruits on the breakfast bar, followed by a choice from the a 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 gourmet picnic or 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.


Capella Bar

During the day there’s fresh juices, 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).


Capella Bar

Bar o'clock

Complimentary from 6pm, Capella’s open bar includes a range of fine Australian wines along with a selection of top-shelf spirits and locally crafted beers. A premium gin bar led by our own Baillies 9 gin is also on offer each evening.

Sunset Drinks_1

Sunset drinks

Evenings are heavenly at Capella as guests sip on sunset drinks and savour canapés in the bar or watch the sun slip over the horizon from Gowers Terrace. It’s a magic time to reflect on the day and to share experiences with fellow guests. 


In-suite bar

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.

Our Chef

Cooper Dickson is Executive Chef at Capella Lodge. Cooper comes north to Capella from sister property Southern Ocean Lodge, swapping wilder shores for the subtropical paradise of Lord Howe Island. His experience in working in some of the finest kitchens in Australia has led to a real passion for using fresh produce and creating innovative menus that excite the palate and reflect the ingredients’ fresh, clean flavours.

All ingredients not grown or caught on Lord Howe are sourced from the island’s state of NSW. Cooper’s passion for foraging is evident in the rapidly expanding kitchen veggie patch – relationships have been cultivated with plants and islanders alike, who have opened their gardens, in a warm show of community, enabling Cooper to showcase the local harvest in a single dish.

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Lord Howe Seasons

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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Unforgettable encounters

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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Our Luxury

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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