NYE at Fitzroy Island Resort
Celebrate New Year’s Eve at Fitzroy Island Resort
Ring in 2025 in tropical paradise with a night to remember at Fitzroy Island Resort. Join us for a stunning New Year’s Eve dinner on December 31st, starting with pre-dinner cocktails in the garden at 8pm, followed by a delectable 4-course set menu at Zephyr’s Restaurant. As the clock strikes midnight, we’ll toast the New Year with a glass of sparkling wine and a countdown celebration.
For a truly unforgettable experience, combine a sunset glass bottom boat trip, limited to just 20 guests, with your New Year’s Eve dinner. Enjoy a leisurely cruise, soak up the stunning scenery, and then freshen up and return to Zephyr Restaurant for pre-dinner cocktails.
For families or those preferring an earlier meal, the regular à la carte menu will be available before 8pm, making it ideal for a relaxed family celebration.
Don’t miss your chance to welcome 2025 in style at Fitzroy Island. Book your spot today and make this New Year’s Eve unforgettable!
Includes:
- Pre-dinner cocktails in the garden
- Four course dinner at Zephyr Restaurant
- A glass of sparkling wine for the midnight countdown
- Optional extra: Glass Bottom Boat Sunset Tour (max 20 guests)
The Details:
- Date: 31 December 2024
- Time: 8pm – Pre-dinner cocktails
- Dress Code: Smart casual
Pricing:
- $125 per person
- $175 per person with Glass Bottom Boat sunset tour
Bookings:
Numbers are limited – pre-booking is essential & full payment is required.
- Online bookings – limited space, book online via the link below.
- Accommodation is not included – Accommodation is limited – be quick! click here to book your stay.
Book NYE Dinner Book Accommodation
View NYE Menu
NYE Menu 2024
Pre Dinner Cocktails
- French Martini
Vodka, Chambord, lime, pineapple juice, sugar, bitters, aquafaba - Espresso Martini
Vodka, Kahlua, espresso - Passionfruit Caprioska
Vodka, passionfruit or grape liqueur, lime, topped with soda
First Course
- Citrus cured Ocean Trout (GF)(DF)(NF)
- Gazpacho (V)
Second Course
- Pan fried Tasmanian scallops (GF)(DFO)(NF)
- Caramelised fennel & grape tart tatin with saffron and olives (V)
Third Course
- Porterhouse steak & grilled Tiger Prawn (GF)(DF)(NF)
- Potato & leek agnolotti Cacio e Pepe (Cheese & Pepper) (V)
Fourth Course
- Lemon crème brulee (GF)(NF)