By Marit Miners

Just two weeks ago, we were still a noisy, chaotic building site populated by a rag-tag bunch of labourers and former fishermen wielding powertools. Andrew was tied up in Sorong, preparing the travel permits and a zillion other last minute details in preparation for the first group of guests, comprised of 11 Polish and 2 German divers.

Simon was in the kitchen, establishing a new regimen of hygiene and order from which the monitor lizards are notably absent (the cheeky reptiles have been skulking in the shadows, hoping for a momentary lapse in vigilance. They're clearly missing the days of carefree romps in the compost bins). Sascha and Thorben and their teams were busy with last minute repairs and installations, plumbing the restaurant's toilets, organising teams to sift bits of concrete and splinters of wood out of the beach sand in front of the restaurant. Lauren was organising indemnity forms and making dive plans, tackling a mountain of emails and enquiries.

Anna on the way to the Jellyfish Lake

the restaurant beach, finally cleared of building debris

Our first group of visitors arrived in the late afternoon of October 5, with 2 additional guests following the next day. It wasn't until our staff was assembled on the pier to greet our guests that it really struck me. The transformation was so surreal. Our male members of staff were clean shaven and sporting spiffy new hair cuts, looking quite dashing in their new uniforms. The ladies were beautiful in their new dresses, greeting our guests with chilled face towels. And the expressions of wonderment on our guests' faces as they alighted the speed boat was so gratifying.

sunset over 'make-out point'

By all accounts, the first trip was a great success. The weather was a bit wet at times, and of course there were some small hiccups on the hospitality end. But our guests were very forgiving. Or maybe they were all distracted by some incredible concoctions from the kitchen, exciting day trips, and of course, spectacular diving. During one dive, Thorben's group was inspected by 4 dolphins! A rare occurrence indeed. Thorben also spotted a hammerhead during a current check.

tiny adventurer

view from the restaurant

Our local staff are also excited and proud. It's been fantastic to watch their sense of ownership arc. The majority of them are now working in roles they've never experienced first-hand. I mean, I doubt if any of them have ever spent a night in a hotel, been waited on in a restaurant, or been taken diving in a speed boat. This doesn't appear to be much of a hindrance. Their authenticity and welcoming spirit more than makes up for any lack of experience. They were, however, a bit bewildered to discover that only a few of our first guests spoke English. One of our staff asked why they had spent all this time learning English rather than Polish!

It's been a long and arduous few years, and I'm sure I'm not the only one who felt like we might never reach this landmark. Along the way, we've received so much encouragement and support from our readership. It's buoyed us through grim days when the grinding isolation, abysmal food, and tenacious tropical sores seemed like a burden too great to bear. Thank you. Together, we've created a paradise and realised a dream for all of us to enjoy...

Lots of new photos on the website. Click here to read more about our restaurant, and here to open a slideshow of images from the restaurant.

And finally, our last minute booking offer. We've had a few cancellations for Booking Date 5, November 30 - December 11 2008. Book now in one of our Water Cottages and receive a 25% discount! Please email us for more details.

chef simon

Ida and Bebbe, shrimp satay for dinner

a far cry from our 'kitchen' in September 2006!