Page 64 - Port Douglas Magazine 29

Signature Dish

CHAPTER ONE

Diamantina Full Blood Angus Tomahawk

Best accompanied by: 2013 Yalumba Tri Centenary Grenache
hen you meet him Darren, the produce and a combination of techniques from
owner of Chapter One Restaurant, artisan to modern including cooking with fi re,
Wyou fi nd he is a likeable character. smoking, fermenting and sous vide. Th e menu
A chef himself, his passion for food radiates allows us to create tailored dining experiences,
from within. each unique including a la carte, multiple
In his own words: “It is all about individual courses as a degustation or large boards to
experiences and what makes you smile; every share,” Darren tells us.
detail has been considered to create these Produce such as sustainable premium fi nfi sh
experiences. Th is story is about the creation of from Cairns, free-range corn-fed chicken
the dish you’re enjoying, where the ingredients and our particular choice tonight, the 1.4kg
came from, the people that raised and grew signature Black Angus Tomahawk. Darren
them and the hands that lovingly prepared proudly notes: “Chapter One is the only North
them”. Qld restaurant with an exclusive selection of
With beautiful poolside views, Chapter One premium steak cuts from esteemed Queensland
off ers an intimate and relaxed setting. On beef breeder and producer Stanbroke, including
looks alone, it is easy to see why Chapter F1 wagyu, dry aged and grass fed cuts, hanger
One is Port Douglas’ premier dining and only steaks, blade and on the bone cuts.”
hatted restaurant. Th en it hits you, the smell of Th e full blood Angus breed is renowned for
deliciousness from the wood fi red chargrill and its excellent eating quality. With beautiful
smokers, and your taste buds begin to buzz. marbling and intense fl avour, a Tomahawk is
an on-the-bone rib eye, leaving an amazing CHAPTER ONE RESTAURANT & BAR
“With beautiful marbling and intense presentation. As it is bone-in, it has quite a 1 Bale Drive, Port Douglas
avour, a Tomahawk is an on-the- large amount of inter-muscular fat which (07) 4099 1144
gives it loads of fl avour. As it cooks fl avours
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bone rib eye, leaving an amazing are released from both the bone and the fat chapteronerestaurantandbar.com.au
presentation.” making it a full fl avoured, melt-in-the- mouth
experience. Perfect for sharing, and paired with
“Everything in our kitchen is made from a few sides, it makes a wonderful main course.
scratch. Led by executive chef Patrick Graham, Combined with an outstanding wine list and
the Chapter One menu has an uncompromising enthusiastic service, Chapter One off ers a
focus on delivering dishes driven by both refi ned yet relaxed dining experience.