Page 54 - Port Douglas Magazine 33

Signature Dish

MELALEUCA

RESTAURANT

Whole Baby Barramundi

Best accompanied by: Pinot Grigio

We dare you not to fall in love with Melaleuca’s culinary excellence in Australia.” Like Adam’s recommended whole baby
whole baby Barramundi complimented with With fresh produce alongside locally sourced Barramundi - utilizing the giving ocean on our
a light crisp Pino Grigio – in all honesty ingredients unearthed by the Melaleuca culinary doorstep, it is a specialty of his prepared with
Melaleuca has set itself as one of personal team, this hatted eatery showcases the quality a panko crumb and Asian spices, Melaleuca’s
favourites in Port Douglas. of the ingredients that Far North Queensland is Thai caramel, Asian bean shoot salad and sweet

The team has an uncanny ability to pick spot on renowned for with artistic flair. steamed Jasmine rice. The dish is tickled further
parings that excite my taste buds every time - mix “Local produce all the way through the menu, by the mingling of a lighter-bodied, fresh, Corte

that with the soothing sea breeze coming in from being consistent, using local and fresh ingredients Giara Pinot Grigio with vibrant floral aromas
the neighboring Coral Sea, the ambiance whispers is especially important.” that attractively compliments the Barramundi.
“settle in and enjoy the Melaleuca moment”. “That’s what we do, we keep it simple, let the GAME. SET. MATCH.

Port Douglas really upped the foodie ante two ingredients speak for themselves – that’s always While Adam creates in the galley, it’s the charm
years ago when head chef Adam Ion and his wife been my motto when cooking, it seems to go of Nahmee’s gentle nature and warm welcome

Namhee opened the doors of their awarding along way – we don’t want to over complicate that sets the feel of restaurant. With a flash of her
winning restaurant and in that time, they have as anything at Melaleuca,” he said. smile, she instantly makes the guest feel relaxed

many Chef Hats to boast for their passion. Adam and his team of chefs have worked alongside and ready to enjoy the fine things in life. Coupled
This Scottish-born Chef’s enthusiasm for seafood each other coming up through the kitchen ranks with her knack of knowing exactly what you need

began when he was a young lad working in his creating a synergy among the team that certainly her expertise shines through as she moves from

first kitchen at the age of 13 where he spent his translates beautifully on the plate. table-to-table intent on ensuring everyone is
SIGNATURE around the kitchen. From this moment he was “I love everything about the business – I always
enjoying their Melaleuca experience.
time shucking oysters and chasing langoustines
loved the comradery that all chefs know comes
hooked, learning how to respectfully handle and
with running a busy kitchen and the rush of a
prepare seafood that would naturally become a
DISH signature of his and one that has earnt him many dinner service! MELALEUCA PORT DOUGLAS
22 Wharf Street, Port Douglas
Nahmee and Adam feel very fortunate to have found
accolades over the years.
success in their own restaurant and want to create a
[email protected]
Among these, he rates the illustrious two Chef
Hats among his most exciting awards. “As a place where their guests can come and relax under 07 4099 5167
the beautifully natural and organic Melaleuca trees,
chef from overseas, it is so special for us to be melaleucaportdouglas.com.au
MELALEUCA RESTAURANT recognised in the company of the pinnacle of whilst they take care of everything else.
Whole Baby Barramundi
PHOTO CREDIT: Catseye Productions
54 tourismportdouglas.com.au