Savour Chef James Viles’ New Menu At Sundays Beach Club

‘Good, honest ingredients that cater to the consumer’s desire for escapism through immersive experiences’ is the philosophy that James Viles brings to The Ungasan Clifftop Resort and Sundays Beach Club.

As the new culinary director of Ungasan’s leading luxury villas and beach club, the respected Australian chef and restaurant operator is renowned for his commitment to sustainability and imaginative modern food, taking inspiration from Mother Nature. Through Biota Dining, his two-hatted fine dining destination in New South Wales, he gained recognition for featuring fresh and seasonal produce while closely working with farmers, fishers, and growers from the region.

Wholesome and delicious, the new menu reflects his belief that food is a living organism. “We believe in trying to build a future where all living organisms can eat and eat well, to live and live well and of course live well together. This is a truly sustainable approach, and requires us as chefs, to cook responsibly which means cooking to the season and being agile, creative, honest, resourceful, and respectful,” says the chef.

The same meticulous attention to provenance is yours to savour when staying at The Ungasan Clifftop Resort and spending a leisurely day on the beach at Sundays Beach Club. Launched in November last year, find a globally-inspired menu for your perfect day in a cabana.

Delicious bites by chef James Viles

With the gentle waves and white sand beaches as the setting of your memorable dining experience, lunch or dinner at Sundays Beach Club is more than an afterthought. Open daily from 9am to 9pm, find yakitori, grilled cuts, burgers, and sandwiches, as well as woodfired pizza and sweet treats to empower your water activities during the day.

Highlights are Nashville Crispy Chicken Wings served with house-made hot sauce and pickles, Wagyu with Chilli and Garlic Crunch Yakitori. Viles’ masterful take on the grill is evident in perfectly charred meals cooked over coffee wood. Butterflied Jumbo Prawns with Garlic, Parsley, and Capers are best to enjoy in an easygoing and relaxed setting with your feet snugly sunk in the sand.

Burn the calories with some swimming or kayaking before jumping back to dessert such as Tiramisu and Coffee Softie or Passionfruit & Peach Trifle. Pair the dishes with signature, classic, or gin-inspired cocktails to keep you company until sundown. Every day’s a Sunday at Sundays Beach Club.