You probably don’t think of Palm Springs when you imagine Port Hedland on the north coast of Western Australia. The Prendiville Group’s latest restaurant, Rays at Headland Hotel, has managed to achieve this.
The food was excellent. I stayed there with a group of food writers. The hotel is currently undergoing an extensive multi-million-dollar redevelopment. Rays will be the first to be zhuzhed, offering a variety of seafood dishes, wood-fired Pizzas, grilled steaks, and desserts.
The pastel colors and laid-back atmosphere immediately caught my attention when I stepped onto the property. The restaurant is located right next to the water and has a white archway that would not look out of place in Italy. The restaurant has plenty of seating, lots of shade, and a lot of greenery. Aside from the amazing food, the view is what makes this place so special. It’s a coast that seems to go on for miles. The desert oasis is the best way to describe it.
After a few mandatory tasting tests of the cocktail menu, we were led to the pizza kitchen next door. Joe, the Italian chef, guided us through making our pizzas. The experience hasn’t been offered yet to guests, but I’m certain it will be popular with both locals and tourists.
After one lesson, I was far from a pizza expert, but my creation was delicious. The pizza was not perfect – it’s not as easy to pick it up and put it in the oven as it appears – but I thought that choosing artichoke with sundried tomato and red onion as a combination was brilliant.
If you have never played this American bar game, you are missing out. If you’re competitive, it can get pretty heated. So, grab a cocktail and play while you do. The drinks are all delicious, but the frozen strawberry daiquiri is perfect to beat the desert heat… plus, it’s made with fruit, so it’s good for you. Right?
The signature seafood tower at Ray’s delighted the entire group. It’s prawns and scallops as well as oysters, king crab, lobster, octopus, and king crab. We were also served tacos, cauliflower cheese croquettes, and king crab.
Mitch Mezciem and Russell Blaikie of Prendeville Group, Director of Food, developed a menu that uses sustainably sourced WA fish, as well as high-quality products. The menu will be noticed by many people who are looking for sustainable ways to live.
The hotel room I stayed in was outdated, but the Prendiville Group is planning to renovate the rooms in the near future. The room was comfortable, and the view of the sunset was a bonus. The hotel also gave me a cocktail with a Rays theme – the Old Fashioned, along with a T-shirt, a drink bottle, and a variety of sweets. This is a great way to ensure that I don’t forget about my trip.