Dining at Longitude 131° sees a creative, contemporary Australian menu enjoyed with a view to the nation’s spiritual heart, Uluru. The finest premium produce is delivered to the Red Centre and combined with bush ingredients to offer guests a unique taste of Australia. Centred around a commitment to deliver a real ‘sense of place’ for guests, the Baillie Lodges’ Culinary Philosophy is essential to the dining experience at Longitude 131°. Chef Ryan Ward and his team in the kitchen deliver a menu complemented by an enviable wine list that connects guests with the country from the restaurant to the in-tent bar.
The dry and mostly warm Red Centre climate inspires the need for an icy cold beverage. Happily Longitude 131° has a number of ‘watering holes’ both indoors and out where guests can help themselves to a drink, or – better still – ask a friendly staff member to fix a refreshing cocktail.
Dune House bar
Lined with nearly 500 unique spinifex tiles each hand designed by the ladies at Ernabella Arts Community, the Dune House bar is a cool retreat. The well-stocked bar features a range of premium spirits – including baillies 9 gin distilled exclusively for the lodges to a secret Kangaroo Island recipe – as well as an excellent selection of wines and local craft beers. Snacks are available and depending on the mood guests sit up at the bar to watch the action or settle into luxurious club-style armchairs.
Dune Top bar
Set high on a platform above the red sands of the desert, the Dune Top bar offers the chance to relax in the quiet of the vast outback landscape. The outdoor lounge offers panoramic views that sweep from Uluru to Kata Tjuta, while an outdoor bar features a help-yourself fridge stocked with cool Australian white and rose wines and a swag of craft beers. Outdoor loungers and a plunge spa are the perfect spot to enjoy a refreshing beverage while drinking in the views.
A stay at Longitude 131° is generously all-inclusive, even down to the in-tent bar. Guests discover a mini bar filled with treats, making a mid-afternoon snack an easy accompaniment to reading a book on the verandah daybed or simply relaxing with the view. A selection of leaf teas and pod coffee pairs with traditional Anzac biscuits, while individual servings of cheese, crackers, nougat and chocolate partner with beers, wine, juice and kombucha, depending on the mood.
With his most recent posting at Likuliku Lagoon Resort in Fiji, Executive Chef Ryan Ward brings a passion for fresh, seasonal produce and contemporary Australian cuisine to the menu at Longitude 131°. Working with a philosophy of bringing Australia’s finest premium produce to the Red Centre, Ryan uses local bush ingredients and traditional Indigenous techniques to create unique taste of Australia served, with a view to Uluru.
A daily approach to designing each menu – where local and regional ingredients are the stars – is essential to the Baillie Lodges Culinary Philosophy which steers the dining experience across all the lodges. Ryan is a strong believer in focusing on the origin of the ingredient and takes inspiration from the culture, customs and tradition to create dishes that have a sense of place. The result is a truly remote and extraordinary dining experience.
As I eat outback-inspired dishes while regaled with stories of the canopy of stars glowing so brightly above, I’m overjoyed by the immersive experience.Samantha Jones Delicious
Dining experience aligns itself with the local Anangu seasons which identify with three of the region's strongest climate characteristics - the Kuli or 'hot time', the Wari or 'cold time' and the Piriakutu when the winds blow from the north-west and the food plants begin to flower.Longitude 131° Dining Philosophy
From the time we were picked up at Uluru airport, we were waited on hand and foot by the attentive and friendly staff. The food was exceptional! Although we both felt like stuffed turkeys at Christmas by the end of the experience.Sarah, United Kingdom July 2019