Dining at Cicada Lodge is about the total experience.
Guests are invited to taste, experience and enjoy native Australian foods incorporated into a fresh, contemporary menu. Wherever you are in the world, the opportunity to try local ingredients makes for a unique dining experience and Australia’s Northern Territory is certainly no exception.
Dining at Cicada Lodge gives our Guests the opportunity enjoy the best of what Australia has to offer, with dishes combining traditional elements and incredible flavours from the region. Our cuisine is about mixing and matching traditional herbs and fruits with the freshest of local produce.
The Cicada Lodge Restaurant is the 2025 winner of two Gold Plate Awards (Best Contemporary Restaurant and Best Dessert) and in 2025 won gold in the Northern Territory’s Brolga Tourism Awards for Tourism Restaurant and Catering services, and Luxury Accommodation.
In 2025, Chef Adam Woods also won the Darwin International Laksa Festival for his delicious Crocodile Tail Laksa smoked using traditional Jawoyn ground oven technique.
A key element of the Cicada dining adventure is the Chef’s Menu which will feature a specialty dish of the Chef’s choice, based on the season and the availability of quality local produce. The Chef’s Menu allows our Guests to sample and experience dishes that are truly unique to the region.
