Page 46 - Port Douglas Magazine 31

Signature Dish

MELALEUCA breeze. We knew this was our opportunity to take the leap, to create our own
a restaurant where our guests could come, truly relax and enjoy modern
RESTAURANT Australian food,” Adam said.
After lots of hard work from the team, Melaleuca opened its doors and they

have never looked back. Their first year, awarded Best New Restaurant in

Queensland and their second, and perhaps their most coveted award, an
Hiramasa Kingfi sh Ceviche Australian Good Food Guide Chef Hat award.
“To this day we design our menus using fresh, local produce, paired with
Best accompanied by: Corte Giara Pinot Grigio delicious wines to tantalise the tastebuds, offering popular dishes such

as local Barramundi and Tiger Prawns from our amazing ocean on our
doorstep and much more,” he said. “One of my personal favourites is the

Hiramasa Kingfish Ceviche. The Kingfish is cured in green chilli and lime

The brainchild of award-winning head chef Adam Ion and his wife and accompanied with Russian purple kale, coconut espuma, Thai basil and

Namhee, Melaleuca opened its doors in April last year and this ambient crispy shallots. This is proving to be one of the most popular items on the
restaurant has quickly established itself as the go to for foodies, menu!
holidaymakers and locals alike. We think It is safe to say, this culinary team certainly are the ones to watch!

Adam’s food passion started at an early age. “I will never forget my first
job. Aged 13 years old on the West Coast of Scotland, shucking oysters and
chasing langoustines around the kitchen! It only ignited my love of food,
thriving on the energy of a busy kitchen and it instilled in me complete
respect for fresh seafood that was well prepared”. Adam knew one day he
would run his own kitchen and hopefully own it too!
The food appetite well and truly whet, Adam packed his bags. He met his

wife Namhee in Scotland before they headed off together. He smiles shyly, “I
not only found my lifelong partner but also the appreciation of her Korean
heritage. I was determined to try and test everything on my travels and to
this day experimenting with Korean spices in my dishes is still one of my
favourites things to explore.”
“Their first year, awarded Best New Restaurant in Queensland

and their second, and perhaps their most coveted award, an
Australian Good Food Guide Chef Hat Award*”
SIGNATURE The couple finally settled in Australia in 2010 and Adam quickly established MELALEUCA PORT DOUGLAS

DISH himself on the food scene in Port Douglas. Adding numerous North 22 Wharf Street, Port Douglas
Queensland Awards to his resume including National honours in 2016 as
[email protected] | 07 4099 5167
Best Seafood Restaurant in Australia he still had his sights set on working
melaleucaportdouglas.com.au
with Nahmee and his team in his own creative space.
In early 2019, a magical spot caught their eye. “We fell in love immediately.

MELALEUCA RESTAURANT The mango trees were simply magnificent, complimented by a light sea * A Chef Hat is awarded to extraordinary chefs serving a high calibre of food and is
determined by anonymous Australian Good Food Guide inspectors.
South Australian Oysters, natural, lemon, shallot vinegar
46 tourismportdouglas.com.au
PHOTO CREDIT: Catseye Productions