Page 65 - Port Douglas Magazine 29

Signature Dish

“If we can

deliver food and
an experience

that is talked

about time and

time again, for
us, that is our

addiction”

hether on vacation, remaining a constant professional is
celebrating that special very important - this translates onto
Woccasion, or a casual the plate and ultimately through the
catch up with family or friends, Zinc smiles out the front.”
off ers an elegant space in which to One of our personal favourite
connect and relax and is only a short dishes at the moment and one that
stroll from famous Four Mile Beach is producing a lot of smiles is our
in Macrossan Street. “Tastes of the Sea”.
Zinc’s menu features fi ne, If you enjoy tapas style share plates
contemporary Australian cuisine and love seafood then our “Tastes
with traditional European fl are, of the Sea”” is an absolute must,
utilising an abundance of fresh local with four beautifully created tastes
seafood, through to locally grown showcasing some wonderfully fresh
tropical fruit and vegetables. seafood.
“We are focusing on getting the Coupled with a chilled glass of
best produce we can and keeping it Loimer ‘Lois” Gruner Veltliner from
simple is the key,” said Head Chef Kamptal, Austria, it’s the perfect
Adam Weck. “I’ve been lucky to entree choice or a great start to a
have spent a lot of time out on the range of dishes from the land or sea.
water around the Great Barrier Reef Chris laughs, “I think I need to stop
and amongst the farmers and the
ZINC. forests on Th e Tablelands. It makes talking about the great food, it is
making me hungry!”
my job as a chef so much easier
“If we can deliver food and an
knowing what we have available
PORT DOUGLAS on our doorstep and the quality is experience that is talked about time
and time again, for us, that is our
amazing, with the abundance of
seafood and the natural sweetness of addiction,” adds Dani. “As a busy
the produce.” family we love the quality time we
TASTES OF THE SEA ”We don’t want to interfere too much spend together, so having people
share their social or special occasion
with an already perfect product. Th e
Beetroot cured Hiramasa Kingfi sh with pickled main ingredient of the dish will be with us and seeing pure enjoyment,
it makes our day.”
beetroot and aioli the star and it will be done well, done
right.”
Salmon tartar with pear & sesame Owners Dani and Chris have
Scallop ceviche with grapefruit & fresh chili worked side by side for 10 years Zinc Port Douglas
and couldn’t agree more. “We 3/53-61 Macrossan St, Port Douglas
Yellow Fin tuna tataki with a poppy seed crust have always strived to create an 07 4099 6260
environment where our guests and [email protected]
all of our team feel welcome and
Best accompanied by: valued,” they said. “Having fun while zincportdouglas.com
Loimer ‘Lois” Gruner Veltliner (Austria)
PORT DOUGLAS MAGAZINE 67