LITTLE LUXURIES
Spirited Pleasures
Find moments of peace at Seven Spirit Bay, where sunset drinks, gourmet bites, and nature’s spectacle create an unforgettable end to the day.
WORDS Tatyana Leonov
As the sun sets over the Cobourg Peninsula, guests at Seven Spirit Bay gather for the much-anticipated sunset canapés. This daily ritual encapsulates the lodge’s blend of sophisticated luxury and untamed wilderness. The sky turns vivid shades of red and orange, reflecting off the bay’s waters and creating a calming and awe-inspiring backdrop.
According to Lodge Manager Emily Naylor, the sunsets here are better than anywhere she has ever been. “I’ve worked all over the place, but the colours and intensity here are just incredible. The whole sky lights up in a way I’ve never seen before.”
Nestled within the Garig Gunak Barlu National Park, this remote lodge offers an unparalleled experience where untamed wilderness meets refined hospitality. You don’t fully grasp the depth of seclusion until you arrive by private air charter.
Once you land, the feeling of glorious isolation is palpable. There are no roads, no neighbouring towns, just untouched wilderness. Yet, despite the remoteness, there are little luxuries that make all the difference.
Chilled Kaesler Stonehorse Riesling in hand as the sky turns crimson; freshly caught barramundi delicately grilled served as a bite-sized canapé atop a sharp watercress salad; even the way the friendly staff anticipate your needs. All these details, from the food and drinks to the attentive service, ensure guests feel immersed in nature – and ensconced in comfort.
“The wildlife here is just incredible,” Naylor says, excitement clear in hervoice. “We’ve got crocodiles cruising along the bay, wallabies hopping across the lawn, and even banteng — massive wild cattle — wandering through like they own the place. I’ve spotted a few dingoes near the lodge too.”
But the real entertainers, she says, are the manta rays. “I swear they’re show-offs. Anytime a staff member is down by the rocks, they turn up and start splashing, jumping and spinning like they’re putting on a performance.”
The food is integral to the experience too, and the sunset canapés are carefully curated to reflect the natural surroundings and Chef Megan Taylor’s talents.
Taylor’s career has taken her from high-end government residences to royal palaces, but like Naylor, she was drawn to the lodge’s remote beauty and relaxed yet sophisticated atmosphere. “We’re so isolated here that we don’t have local communities to work with,” Naylor explains. “Megan works closely with our team in Darwin (Garramilla), drawing inspiration from native ingredients and seasonal produce to create dishes that capture the essence of the region — while still catering to everyone’s tastes.” Megan’s menu highlights local ingredients, giving guests a sense of place. Canapés change daily depending on what’s fresh and in season, but examples might include Vietnamese-style fish cakes topped with a tangy bush tomato nuoc mam cham, or spicy pork meatballs paired with fragrant kaffir lime pickles. “Megan loves to play around with native flavours, blending them with more familiar ingredients to create something really special,”Naylor says. Each bite brings a taste of the Northern Territory’s unique culinary landscape, fusing native flavours with impeccable presentation.
Getting all the details right is challenging, especially given the lodge’s remoteness, but it makes a visit to Seven Spirit Bay extraordinary. In a place so wild, these small touches transform an experience into one you’ll talk about for years to come.
“Each bite brings a taste of the Northern Territory’s unique culinary landscape, fusing native flavours with impeccable presentation.”
