Executive Chef & Reef House Cuisine

Introducing Ben Canham

Our executive chef Ben Canham, joined us this year at The Reef House.  Ben is excited about his challenge to tantalise the taste buds of diners visiting Palm Cove.  The Reef House Restaurant has a long-standing reputation with locals and tourists alike. He is passionate about food and enjoys sharing his love of all things culinary with his customers.

Ben is inspired by the scenery at the Reef House, with the beach within close vicinity, as well as tropical Far North Queensland produce and the opportunity to support local farmers and fishermen.  

Ben's career spans 20 years and an impressive line-up of restaurants, including Villa Romana, the Salt House, Perotta's, the Waterbar & Grill, the Shangri-La, Hotel Cairns and Rydges Esplanade.

He is an award-winning chef, securing first and second place in the Best Restaurant in Queensland awards, as chosen by the Australian Culinary Federation.

 "I believe in constant challenges, as well as redeveloping and reinventing myself on a daily basis," Ben said.     "When you have good teamwork you have good results. I love the thrill of a good service and the compliments we receive.     "I believe in a positive, can-do attitude, as well as being creative, efficient, hard-working and customer-focused."

The Reef House focuses on modern Australian cuisine with Asian and European influences.  There is definitely a focus on fresh, local seafood, with beautiful views and a relaxed atmosphere.

Their signature dish is Sea Scallops with Twice Cooked Pork Belly, with other favorites including Cape Grim Rib Fillet, Cold & Hot Seafood Tasters, Atlantic Salmon, Confit Duck, Braised Beef Cheeks.

 "We have a great view and great ambience combined with great service and great food," Ben said. "I am looking forward to making my mark on Far North Queensland."

In Season - In the Tropics

Beautiful juicy & fragrant Bowen Mangoes are plentiful this time of year in North Queensland.    

Ben has created a delicious Chocolate Mango Pecan Tart to finish your evening meal in tropical style. 

Wines to Compliment by Matia, Restaurant Manager

14 February - Reef House - Valentine's Journey of Love Menu

When we match food and wine very often it’s a balancing act.

In this example we have Crispy skin salmon served with beetroot risotto, pickled baby beets & salsa Verde.  I have paired this with Mote Tondo, Soave, Veneto Italy, which also just happens to be the famous setting for Shakespeare's Romeo & Juliet!

The wine is 100% Garganega variety, which comes from Soave region in Italy and it’s the best in its class.  This Soave is, full of citrus which will complement locally caught salmon.  Terrific notes of granite and green apple, will match perfectly with salsa verde.   Plus additional notes of ripe mango will give us another layer to the dish.   A truly wonderful wine clean and fragrant. 

What Gino Magnabosco and his daughter, Marta are doing with Garganega grape, is truly amazing.

A testament to their generations of wine making.

Template Image 1

Pork Belly & Scallops

Template Image 2

Cape grim rib fillet

Template Image 3

sEAfood Taster

Template Image 4

Beef Cheeks


Template Image 2

Soft Shell Crab

Template Image 3

barramundi thai curry

Template Image 3

Atlantic Salmon