Once a humble sheep farm established in the 19th century, Louth Island is now the site of an opulent eco-conscious property that’s redefining Australia’s luxury accommodation landscape.
Since first opening its doors in 2023, Rumi on Louth has expanded in carefully crafted stages, each more impressive than the last. And now, with the unveiling of its brand-new cabins, the resort is poised to elevate the experience once again.
The current accommodation options
While the future is looking particularly bright for guests of Rumi on Louth, the current accommodation options are nothing to sneeze at. Presently, the resort boasts a one-bedroom ocean view suite with an open-plan kitchenette, in-suite bar, en suite with rain shower and king-size bed.
Wake up to views of the sea from your one-bedroom suite.
There are also four ocean view king rooms available, each offering rain showers, king-size beds and in-room amenities like coffee machines and 65-inch flatscreens. No matter what room you stay in, you’ll be treated to floor-to-ceiling windows that soak in uninterrupted ocean views across the pristine Spencer Gulf.
For larger groups, the gorgeous private retreat is the ideal escape. It features one queen-size and eight king-single rooms, two bathrooms, a fully equipped kitchen, spacious living area, split-system air conditioning and large private deck with outdoor furnishings.
Spend time with family and friends on the outdoor deck.
A spacious open-plan design invites the outside in.
The private retreat sleeps up to 10 guests.
Earlier this year, Rumi on Louth’s founder Che Metcalfe also revealed his $20-million plans for 23 earth-sheltered villas and a VIP residence with its own private beach and horizon pool. But clearly, that was just the beginning.
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The new cabins
Just when you thought it couldn’t get more impressive, another chapter begins. South Australian entrepreneur and former CEO of Uniti Group, Che Metcalfe, who bought Louth Island in 2021, has just announced additional accommodation for the eco-resort.
The new cabins will join 23 private earth-sheltered villas.
Rumi on Louth will add 22 new ocean view cabins to its portfolio during its next phase of development, with hot tubs and a tennis court to match. While not a lot is known about the specific design of these new cabins or how they will differ from the existing rooms and upcoming villas, Metcalfe’s track record hints at something special. In adherence to its core ethos, the rooms will be fully off-grid and sustainable, too.
Rumi on Louth is completely powered by solar energy.
Rumi on Louth is completely powered by solar energy, equipped with advanced compost/recycling systems and even has its own desalination plant. The addition of chicken coops and vegetable gardens will also help the eco-resort on its mission to restore and revegetate Louth Island.
This forward-thinking approach has already landed the resort among Australia’s best eco-retreats, so guests can enjoy their stay knowing it won’t leave an environmental footprint.
The rest of the resort
If you can tear yourself away from your room, there’s plenty to keep you occupied across the 135-hectare property. Current guests can indulge at the onsite day spa, dine at the two-hatted Samphire restaurant and partake in a variety of signature experiences.
Dine on fresh local produce at two-hatted Samphire restaurant.
From dreamy beach picnics and cooking masterclasses to catamaran cruises and kayak fishing, you’re spoilt for choice. Or simply wile away the day at Louth Island’s stunning secluded beach.
When plans were revealed for Rumi’s earth-sheltered villas at the start of 2025, an extensive blueprint for new resort-style facilities came with it. Think pickleball courts, a Japanese-style onsen and a five-star restaurant, plunge pools, saunas and private cabanas, as well as a map of walking trails around the island.
Enjoy a private cabana on the beach.
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The details
Rumi on Louth is situated on Louth Island, just a few kilometres off the coast of Port Lincoln in South Australia’s Eyre Peninsula. It is completely self-sufficient, off-grid and sustainable, with conservation and regeneration at its heart.
The resort is only accessible by boat – guests will be picked up from Port Lincoln Airport and transported to the resort via its amphibious water vessel, Sealegs. Day visitors are also welcome, but transport to the jetty for pick up must be arranged independently.
Louth Island is only accessible via boat transfer.
Reservations are open now, with room prices varying from $630 per night in an ocean view king room to $945 per night for the one-bedroom ocean view suite. The private retreat can be booked from $2500 per night with a minimum stay of two nights.
No date of completion has been confirmed for the second phase of development, but with the green light granted, construction is now moving ahead. Watch this space!
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Taylah Darnell is Australian Traveller's Writer & Producer. She has been passionate about writing since she learnt to read, spending many hours either lost in the pages of books or attempting to write her own. This life-long love of words inspired her to study a Bachelor of Communication majoring in Creative Writing at the University of Technology Sydney, where she completed two editorial internships. She began her full-time career in publishing at Ocean Media before scoring her dream job with Australian Traveller. Now as Writer & Producer, Taylah passionately works across both digital platforms and print titles. When she's not wielding a red pen over magazine proofs, you can find Taylah among the aisles of a second-hand bookshop, following a good nature trail or cheering on her EPL team at 3am. While she's keen to visit places like Norway and New Zealand, her favourite place to explore will forever be her homeland.
Underpinned by grassroots hospitality and award-winning organic produce, the Central Coast’s gastronomy scene is thriving, with the region quickly becoming one of the best destinations in NSW for epicures.
Revered for its rugged natural splendour and laid-back seaside charm, NSW’s Central Coast has soared in popularity in recent years, becoming a top choice for an affordable slice of weekend escapism for Sydneysiders. Just a short 45-minute drive north of Sydney, it’s the kind of place that, no matter how many times you visit, leaves you with the sense that there’s always more to uncover. But while the ocean pools, bushwalks and beaches have (rightly) taken the spotlight, it’s the Central Coast food offerings which have been quietly simmering in the background.
From fresh-as-it-gets seafood and juicy organic citrus you can pluck yourself, through to regenerative farming and reputable farm-to-fork dining, this coastal gem has become an idyllic foodie mecca. Here are some of the best ways to immerse yourself in grassroots hospitality and gastronomic glory on the NSW Central Coast.
From picking your own, to farm-to-table, discover the best Central Coast food experiences. (Image: Remy Brand)
Central Coast oyster experiences
From humble grub to opulent delicacy, oysters have ascended into a league of their own. Epicureans are fascinated by them – willing to pay upwards of $35 per dozen (double at some of Sydney’s reputable fine dining restaurants) – and ‘shuck bars’ seem to be popping up at every milestone celebration.
But it’s rare to find places that really draw back the curtain on how they’re farmed and why everyone is mad for these molluscs. The Central Coast, however, is home to several of these venues. With its pristine waters, mild climate and nutrient-rich estuaries, it’s the perfect breeding ground for oysters.
Learn about oyster farming and, importantly, how to shuck them at Sydney Oyster Farm Tours. Nestled on the Hawkesbury River at Mooney Mooney, Sheridan Beaumont and her team offer a hands-on foodie experience where you can feast on dozens of oysters (white tablecloth and all) while wading through the calm waters. You can even bring your own bottle of bubbles to wash them down.
Learn tricks of the trade at Sydney Oyster Farm Tours. (Image: Remy Brand)
Elevate your oyster knowledge even further by heading north over the Hawkesbury River Bridge to the Hawkesbury River Oyster Shed. Tour their scenic oyster leases and saltwater paddocks by boat to uncover the distinct characteristics of the Sydney rock oyster and creamy Pacific oyster. They’ve also partnered with Broken Bay Pearl Farm to offer a one-of-a-kind oyster and pearl farming guided tour, showcasing the Central Coast’s very own pearl oyster, the Broken Bay ‘Akoya’. But if you’re simply in the mood to devour a dozen delectable oysters while soaking in the tranquil river views, pull up a chair at the shed. It’s friendly in every sense of the word: pets, families and BYO welcome.
Taste freshly shucked oysters at Broken Bay Pearl Farm. (Image: James Horan)
Central Coast farms to pick your own fruit
While the Central Coast is known for its breathtaking 40 beaches and 80-kilometre coastline, its lush hinterland is equally impressive – abundant with orchards and agriculturally rich farmland. And when it comes to the simple joy of picking your own fruit, the Central Coast is a ripe playground.
Family-owned Meliora Farm at Peats Ridge is an orchard that blends conventional, biodynamic and organic philosophies. Third-generation farmer Tim Kemp and his wife Elise are dedicated to honouring the family legacy by growing a rich variety of oranges, lemons, limes, mandarins and avocados. In late May, roam the sustainable and nutrient-dense property during ‘Pick Your Own’ weekends.
Eastcoast Beverages is another bountiful citrus orchard boasting over 60 hectares of fruit. From June you can learn about the cultivation of high-quality ingredients – like lemons, limes, grapefruit and oranges – by touring both the farm and factory before setting out and picking your own straight from the source. You can also sample an array of citrus-inspired sweet and savoury treats at their on-site cafe, Bambino’s.
If it’s just juicy oranges you’re after, Cedar Farm in Dooralong is a must-visit. Located about 30 minutes north of Peats Ridge, it features 15 flourishing orchards and over 3000 orange trees – with take-home bags during the season (from July) at low prices. Not bad for a fruity weekend haul.
Pick your own citrus fruits on the Central Coast. (Image: James Vodicka)
Organic dining
What makes the Central Coast hinterland so special is the unwavering respect the communities have for their cherished backyard. Locally owned and operated farms are all striving for more sustainable practices and methods to both enhance biodiversity and reduce environmental impact, each with a heartwarming food philosophy.
The Food Farm in Wyong Creek believes good food is worth both the work and the wait. Devoted to regenerative farming, first-generation ‘farmily’ Tim Eyes and Hannah Greenshields are recognised for their grass-fed, grass-finished beef and pasture-raised, gold medal-winning chickens. With an open gate policy, The Food Farm encourages visitors to swing by and try some of their slow-grown produce at their small ‘honesty’ farm shop. With no staff, you can pick up a few quality cuts of meat and pasteurised eggs, leaving the owing amount in cash or via eftpos.
Keeping the spirit of generational organic farming alive is Fanelli Organics. Nestled in the Central Coast’s scenic and sleepy Mangrove Mountain, founders Eden and Louise Fanelli own over 45 hectares of plentiful farmland and orchards that produce a huge range of organic fruit and vegetables, like purple Dutch carrots, blood oranges, broccoli and Tuscan kale. A true home-grown operation, Fanelli Organics shares its fresh produce with local restaurants and community markets, including the beloved markets at Like Minds Cafe at Avoca Beach every Wednesday afternoon.
See where your food comes from at Fanelli Organics.
Paddock-to-plate dining
High-quality ingredients go hand in hand with premium dining, and the Central Coast is home to several paddock-to-plate restaurants that showcase its diverse and rich agriculture. Paired with warm, grassroots hospitality, there are culinary triumphs, new menus and revered chefs constantly popping up, putting the local dining scene firmly on the map.
Award-winning Mount White restaurant Saddles is a quintessential Australian dining destination, dedicated to country-style cooking and seasonal produce. Nestled in thick bushland with wraparound verandahs, floral gardens and an idyllic dam, the gourmet homestead and bakehouse is unlike any restaurant on the Central Coast. Here, head chef Reece Collins and his team serve up an impressive breakfast and lunch menu that oozes rustic charm. Pull up a comfy armchair on the expansive deck, listen to birdsong, and tuck into flavoursome dishes like the farmhouse Benedict with honey-cured ham, lemon myrtle hollandaise and Warrigal gremolata, or the hearty beef brisket pie with confit garlic potato purée and rainbow chard.
Taste country-style cooking at Saddles. (Image: Destination NSW)
Delivering a slice of sophistication and luxury to the shores and bushland of Bouddi Peninsula is Bells at Killcare. One of the few boutique resorts on the Central Coast, it’s known for its premium service and five-star suites, as well as its bountiful kitchen gardens that boast an orchard, olive trees, avocado trees, free-range hens and a honey bee hive.
Cameron Cansdell has returned to Bells at Killcare as head chef, bringing his expertise to the casual yet refined menus that feature a raw bar with Oscietra caviar, freshly shucked Sydney rock oysters and Moreton Bay bugs, all served alongside optional matched wines. Sample some of Australia’s best regional wines and standout dishes, like roasted Wollemi duck with grilled leeks, rocket, grilled grapes and 10-year-aged balsamic, or the shareworthy salt-crusted snapper with herb salad and salsa, before roaming the picturesque gardens, wine in hand.
Sample incredible wine, cocktails and dishes at Bells At Killcare. (Image: Nikki To)
