Pee Wee's at the Point

Honeymooning tables fringe the shoreline under native fig trees or cluster on the wide verandah enjoying sweeping views across Fannie Bay to Darwin. In this spectacular setting, award-winning chef Paul Joyes gives a celebratory twist to top-end favourites crocodile tail and pearl meat, but the big orders are for double-roasted duckling, and confit pork belly with crackling.